Description
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!
Ingredients
Scale
Tofu
- 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
Sauce
- 4 Tbs maple syrup
- 3 Tbs low sodium soy sauce
- 2 Tbs rice vinegar
- 4 tsp mirin
- 2 tsp gochugaru
- 1 Tbs corn starch
Veggies
- 10 oz package of frozen veggies
- 1/4 red onion, diced
- 2 scallions, chopped
- 6 cloves garlic, minced
- 6 oz can sliced mushrooms, drained
Garnish
- Serve over starch of your choice, rice, pasta, potatoes, etc
- Toasted sesame seeds
- Scallion tops, chopped
- Sriracha
Instructions
- Prepare rice or pasta
- Press tofu for 30 minutes
- Whisk together sauce ingredients
- Microwave frozen veggies and chop
- Chop remaining veggies
- Cut tofu into cubes. Add to ziplock along with 2 tsp soy sauce and gently toss to coat
- Whisk remaining tofu spices including the panko and add to bag. Again - gently toss to coat.
- Air fry tofu for 10 minutes at 400° F.
- Saute onions, scallions, and garlic until softened and aromatic
- Add mushrooms and cooked frozen veggies and stir
- Add sauce
- Add air-fried tofu and stir to ensure everything is evenly coated
- Serve over rice or noodles
Notes
Tips and Donations Are Always Helpful and Greatly Appreciated!
Inspired by Joanne Molinaro, The Korean Vegan, Kkanpoon Tofu