Description
Golden, crispy tofu cutlets glazed with sweet and savory teriyaki sauce, served as a plant-based main course. Perfect for umami lovers seeking a satisfying, protein-rich meal with Japanese-inspired flair.
Ingredients
1 (14-ounce) block firm tofu, pressed
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon ginger powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 eggs, beaten (or aquafaba for vegan option)
2 cups panko breadcrumbs
1/2 cup low-sodium soy sauce (or tamari)
1/4 cup rice vinegar
2 tablespoons maple syrup
1 tablespoon sake (optional, omit for alcohol-free)
1 tablespoon arrowroot powder (for glaze thickness)
Vegetable oil for frying
Instructions
Press tofu for 15 minutes to remove moisture
In a bowl, mix flour, garlic powder, ginger, salt, and pepper
In separate bowl, beat eggs
Heat oil in skillet over medium heat
Dip tofu slices into flour mixture, then egg, then panko
Fry cutlets until golden and crispy (5-6 minutes per side)
In a saucepan, whisk soy sauce, vinegar, maple syrup, and sake
Simmer for 5 minutes, then mix in arrowroot powder to thicken
Brush glaze over tofu slices and serve immediately
Notes
Use air fryer for healthier alternative
Store leftovers in airtight container up to 2 days
Top with sesame seeds and pickled vegetables for extra flavor