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Sweet & Spicy Panko-Sesame Crusted Tofu
with broccoli, edamame, cashew salad

Active: 30 min Total: 40 min
Panko-crusted tofu and broccoli salad get a boost of flavor with this sweet & spicy (don't worry - it's not that spicy) sauce. You'll want to add this to everything!
Smarts: Panko tofu is great to make in one large batch and can be easily frozen. Whenever you need some extra protein, just thaw in the fridge and warm up in an oven or on the stovetop.


Panko-Crusted Tofu with Sweet & Spicy Dressing:
  • Tofu, extra-firm - 1 lb , sliced into triangles (vacuum-packed preferable)
  • Brown rice, uncooked - 2/3 cup
  • Eggs - 1 , whisked
  • Oil, cooking - 1 Tbsp
  • Panko breadcrumbs - 1 cup
  • Sesame seeds - 1 Tbsp
  • Garlic powder - 1/2 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Sweet & spicy marinade, homemade - 5 Tbsp (ingredients listed separately)
Sweet & Spicy Marinade / Dressing:
  • Hot sauce - 3 to 5 tsp , adjust based on spice level
  • Honey - 4 tsp
  • Vinegar, rice - 2 1/2 Tbsp
  • Soy sauce, low-sodium - 1 1/2 Tbsp
  • Oil, cooking - 1/4 cup
Broccoli, Edamame & Cashew Salad:
  • Broccoli - 1 lb , chopped
  • Cashews - 1/2 cup , toasted
  • Edamame, shelled - 1 cup
  • Sweet & spicy marinade, homemade - 1/4 cup (ingredients listed separately)


  1. Tofu - Press out any water. If you have the time, leave in a colander and place a plate on top of the tofu for ~30 minutes to drain out as much liquid as possible or try this contraption. Slice into 1/2" (1.25 cm) thick triangles. (Can be done up to 3 days ahead)
  2. Rice - If not made from last night, fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Rice is done when it's absorbed all the water, ~45 minutes for brown rice. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  3. Make sweet & spicy marinade / dressing - Whisk together hot sauce, honey, rice vinegar, soy sauce, and cooking oil. Season to taste with salt and pepper or any of the other ingredients. (Can be done up to 5 days ahead)
  4. Broccoli - Prep as directed. (Can be done up to 4 days ahead)
  5. Prep breading stations - In one bowl or container, whisk eggs with some salt and pepper. Combine oil, panko, sesame seeds, garlic powder, salt, and pepper in a container with a lid or Ziploc bag.

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  1. Heat oven to 400F (204C).
  2. Line a sheet pan with some foil and brush with some oil. Cover tofu in egg and then transfer to container with panko. Shake until coated with breading and spread out onto sheet pan. Bake for 12 to 15 minutes until golden.
  3. Place cashews on a sheet pan 5 minutes before tofu’s ready and toast nuts for ~5 minutes, shaking once midway through.
  4. While tofu bakes, place broccoli and edamame in a microwave-safe pan. Cover with a damp paper towel and cook for 2 1/2 to 3 minutes, until tender and crunchy (and edamame is warmed). Toss with the broccoli salad’s portion of dressing and toasted cashews.
  5. Enjoy panko tofu with sweet & spicy dressing and rice with broccoli and edamame salad on the side.



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