Salt & Pepper Crumbed Tofu

This crumbed tofu recipe is super simple and so moreish, I usually make these to top our ramen bowls and end up eating them all before I serve the ramen. Made at home to top our Mushroom Ramen Broth, but are so good just as a snack.

1 block firm tofu

1/2 cup plain flour

2 eggs

1/2 cup panko bread crumbs

Salt & Pepper

3 bowls or containers for preparing

olive oil

1. Preheat oven to 200°c and line a large baking tray with baking paper and drizzle with olive oil.

2. Place flour in the first bowl. Crack eggs into the 2nd bowl and whisk. Place bread crumbs in the third bowl with a generous scrunch of salt and pepper.

3. Pat the tofu dry with paper towel and cut into 2-3cm rectangles.

4. Start by pressing the tofu into the flour on all sides. Then dip into the egg mixture and rotate and then into the bread crumbs, coat well. Place on the baking tray and repeat until all pieces have been coated.

5. Drizzle with olive oil and bake in the oven for 20mins, then rotate each piece with tongs and bake for another 20mins or until golden brown.

Serve on top of ramen while still hot or on their own with a dipping sauce. Store in an airtight container in the fridge and pan fry in a little bit of oil to reheat and crisp up.

R E C I P E S N O T E S

- We have left these unflavoured to be served with ramen, but if preparing to eat on their own like nuggets, we recommend dipping them into soy sauce before the crumbing process.

- Instead of baking, tofu can be pan-fried in shallow oil until golden and crispy.

- firm tofu is an absolute MUST for this recipe. No soft/silken tofu.

- for a vegan option, soak the tofu pieces in soy sauce and skip the egg process. Not as many crumbs will stick as they will with the egg, but still effective and yummy.