Saturday, September 14, 2013

Citrus Chili Panko Crusted Tofu

While I was out shopping, browsing around bottles of sauces, I spied this -  

It looked like a sweet chili sauce, which I very much like, so I threw it in my cart. I got home and thought "What am I going to do with this now?" 

I got out a block of tofu, and sliced it 

Then to seem a bit more fancy, I cut it into triangles 

Brushed it with some of the Citrus Chili Sauce

On a plate, I mixed up a panko crumb mix to use as a coating

Carefully turned the tofu so all of the sides were coated with crumbs 

I laid the triangles out on a parchment covered baking sheet, because who wants to have to scrub pans any more than they have to. Certainly not me. 

After these were baked, I served them with some more of the chili sauce and with some Easy Aioli from Celebrate Vegan

These were crispy with a little bit of sweet heat. 

I opened a bottle of this Spanish wine which went very nicely. Spanish wines are a favourite of mine. Usually reasonably priced, they are very often passed over for more "popular" countries. 

The chili and the little bit of cinnamon in the crust worked well with this Garnacha (also known as Grenache). These wines are generally, soft with low acidity which makes them very easy to drink with a wonderful flavour and will compliment a wide array of foods. 

The recipe for the coating, was inspired by a posting on Oh She Glows which in turn was inspired by Cornmeal Tofu from Veganomicon 

Citrus Chili Panko Crusted Tofu

1 14-16 oz. block firm or extra firm tofu
½ cup panko crumbs
¼ cup cornmeal
½ tsp. cumin
½ tsp. chili powder
¼ tsp. onion powder
¼ tsp. cinnamon
few shakes of salt
½ cup Citrus Chili Sauce (or other sweet chili sauce)

Drain tofu and press if necessary. Slice into 6 slabs, then cut the slabs diagonally in half so you end up with 12 triangles. Pat pieces dry with paper towels. 

In a bowl, mix together remaining ingredients, except for the chili sauce. Pour a small quantity of the crumb mix onto a plate and shake to evenly distribute. 

Working one piece at a time, brush chili sauce on each triangle, making sure all sides are coated. Place the tofu piece onto the plate with the crumbs and coat all sides with breading. Place on parchment covered baking sheet in a single layer. 

Bake in a 350°F for 15 minutes. Turn over and bake for an additional 10-15 minutes. 

Serve with some of the chili sauce for dipping or any other sauce of your choice. 


  1. YUM! Your tofu looks amazing. I love sweet & spicy together.

  2. This looks so good! Your blog is great Carrie!