Crispy Panko Tofu with Spicy Sriracha Mayo and Pickled Radish Salad
This quick and flavorful dish features golden, crispy panko-crusted tofu served with a zesty sriracha mayo and a refreshing pickled radish salad. Perfect for a satisfying weeknight meal ready in under 20 minutes.
- 400 g firm tofu
- 1 cup panko breadcrumbs
- 1/3 cup all-purpose flour
- 1 pc large egg
- 1/3 cup vegetable oil
- 1 cup radishes, thinly sliced
- 2 tbsp rice vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 1/3 cup mayonnaise
- 1.5 tbsp sriracha
- 2 tbsp fresh cilantro, chopped
- 1/4 tsp black pepper
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Instructions
Press tofu for 2 minutes to remove excess moisture, then cut into 1/2-inch thick slabs.
⏱️ 2 minutesSet up a breading station: place flour, beaten egg, and panko in separate shallow bowls. Dredge tofu in flour, dip in egg, then coat with panko.
⏱️ 3 minutesHeat vegetable oil in a large nonstick skillet over medium-high heat. Fry tofu slabs for 2-3 minutes per side until golden and crispy.
⏱️ 6 minutes 🌡️ Medium-highMeanwhile, toss radishes with rice vinegar, sugar, salt, and black pepper in a bowl. Let sit for 5 minutes to quick-pickle.
⏱️ 5 minutesMix mayonnaise and sriracha in a small bowl to make the spicy mayo.
⏱️ 1 minuteServe crispy tofu with pickled radish salad, drizzle with sriracha mayo, and garnish with chopped cilantro.
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Nutrition Information
Per serving. Values are approximate and may vary.
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