Sweet & Spicy Panko-Sesame Crusted Tofu
with broccoli, edamame, cashew salad
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.
- Tofu, extra-firm (vacuum-packed preferable) - 1 lb, sliced into triangles
- Brown rice, uncooked - 2/3 cup
- Eggs - 1, whisked
- Cooking oil - 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))
- Hot sauce - 3 to 5 tsp ((adjust based on spice level))
- Honey - 4 tsp
- Rice vinegar - 2 1/2 Tbsp
- Soy sauce, low-sodium - 1 1/2 Tbsp
- Cooking oil - 1/4 cup
- Broccoli - 1 lb, chopped
- Cashews - 1/2 cup, toasted
- Edamame, shelled - 1 cup
- Sweet & spicy marinade, homemade - 1/4 cup ((ingredients listed separately))
- 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)
- 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)
- 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)
- Broccoli - Prep as directed. (Can be done up to 4 days ahead)
- 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.
- Heat oven to 400F (204C).
- 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.
- Place cashews on a sheet pan 5 minutes before tofu’s ready and toast nuts for ~5 minutes, shaking once midway through.
- 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.
- Enjoy panko tofu with sweet & spicy dressing and rice with broccoli and edamame salad on the side.
These would make great bowls for lunches. I doubled the sauce and roasted the veggies on a sheet pan while the chicken baked. I kept the hot sauce minimal for the kids and the adults added sriracha at the end.0 Helpful
Good! Easy to keep the components separate for those who don’t want spice or like their food mixed. For others, it tastes best to eat it all together.0 Helpful
Meh. Didn't like it at all. -R0 Helpful
Received multiple compliments throughout the meal from the hubby. After reading comments, i doubled the sauce, started marinating the chicken early and baked veggies for last 7 minutes of chicken. I also didn't bake cashews but crushed them uncooked over the meal. End result was one of my favorites!!0 Helpful
Simple but good!0 Helpful
Nothing super special, but quick and tasty!0 Helpful