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Garlic Panko Tofu

  • Author: Chuck Underwood
  • Prep Time: 30 min
  • Cook Time: 15 min
  • Total Time: 45 minutes
  • Yield: 2-4 servings 1x
  • Category: Stir Fry, Main
  • Method: Air Fryer, Stovetop
  • Cuisine: Asian
  • Diet: Vegan


After being at the beach for a few days, I came home starving for real food! So I threw together this Garlic Panko Tofu and my wife loved it! 




  • 12 oz package of extra-firm tofu
  • 2 tsp low sodium soy sauce
  • 2 Tbs Panko bread crumbs
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp salt


  • 4 Tbs maple syrup
  • 3 Tbs low sodium soy sauce
  • 2 Tbs rice vinegar
  • 4 tsp mirin
  • 2 tsp gochugaru
  • 1 Tbs corn starch


  • 10 oz package of frozen veggies
  • 1/4 red onion, diced
  • 2 scallions, chopped
  • 6 cloves garlic, minced
  • 6 oz can sliced mushrooms, drained


  • Serve over starch of your choice, rice, pasta, potatoes, etc
  • Toasted sesame seeds
  • Scallion tops, chopped
  • Sriracha



  1. Prepare rice or pasta
  2. Press tofu for 30 minutes
  3. Whisk together sauce ingredients
  4. Microwave frozen veggies and chop
  5. Chop remaining veggies
  6. Cut tofu into cubes.  Add to ziplock along with 2 tsp soy sauce and gently toss to coat
  7. Whisk remaining tofu spices including the panko and add to bag.  Again - gently toss to coat.
  8. Air fry tofu for 10 minutes at 400° F.
  9. Saute onions, scallions, and garlic until softened and aromatic
  10. Add mushrooms and cooked frozen veggies and stir
  11. Add sauce
  12. Add air-fried tofu and stir to ensure everything is evenly coated
  13. Serve over rice or noodles


Tips and Donations Are Always Helpful and Greatly Appreciated!

Inspired by Joanne Molinaro, The Korean Vegan, Kkanpoon Tofu

Keywords: garlic panko tofu, air fried