Panko-Style Crusted Tofu and Vegetables Recipe

Name: Panko-Style Crusted Tofu and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups puffed rice cereal, such as Quaker Essentials or Arrowhead Mills; 1 Tbs. vegetable oil; 1 1/2 tsp. salt, divided; 1 1/2 cups white rice flour; 1 1/2 cups plain seltzer water; 1 16-oz. block extra-firm tofu, cubed; 2 zucchini, halved and sliced on bias; 6 large button mushrooms, halved; 6 asparagus spears, trimmed; 2 small red onions, cut into 8 wedges; 1 red bell pepper, cored and sliced; 7 Tbs. vegetable oil, divided

Servings: persons

3 cups puffed rice cereal, such as Quaker Essentials or Arrowhead Mills
1 Tbs. vegetable oil
1 1/2 tsp. salt, divided
1 1/2 cups white rice flour
1 1/2 cups plain seltzer water
1 16-oz. block extra-firm tofu, cubed
2 zucchini, halved and sliced on bias
6 large button mushrooms, halved
6 asparagus spears, trimmed
2 small red onions, cut into 8 wedges
1 red bell pepper, cored and sliced
7 Tbs. vegetable oil, divided

1
To make Coating: Place puffed rice in resealable plastic bag.
2
Seal, and roll with rolling pin until broken up.
3
Transfer to bowl, stir in oil and 3/4 tsp.
4
salt.
5
Set aside.
6
Stir together rice flour and remaining 3/4 tsp.
7
salt in large bowl.
8
Whisk in seltzer water, adding 1 to 2 Tbs.
9
more seltzer water (if necessary), until consistency is smooth and thick like Elmers glue.
10
To make Tofu and Vegetables: Line baking sheet with paper towels.
11
Set aside.
12
Coat tofu cubes and vegetables in batter, then press into puffed rice mixture to coat.
13
Set on second baking sheet.
14
Heat 2 Tbs.
15
oil in skillet over medium heat.
16
Add tofu, and cook 6 to 7 minutes, turning occasionally, or until browned.
17
Transfer to paper-towel-lined baking sheet to drain.
18
Add 1 Tbs.
19
oil to pan, and cook zucchini 6 to 7 minutes, or until browned and crisp.
20
Transfer to baking sheet.
21
Repeat with remaining oil and vegetables.
22
Sprinkle with salt, if desired, and serve hot.

2523

kcal

Calories

202

Fat

160

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups puffed rice cereal, such as Quaker Essentials or Arrowhead Mills, 1 Tbs. vegetable oil, 1 1/2 tsp. salt, divided, 1 1/2 cups white rice flour, and more.

Yes, Panko-Style Crusted Tofu and Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Panko-Style Crusted Tofu and Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions