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Crispy Tofu Steaks with Spicy Dipping Sauce

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  • Author: Living the Gourmet
  • Total Time: 25 minutes
  • Yield: 4 1x


Units Scale
  • (2) 14 ounce packages Nasoya Extra Firm Tofu
  • 1 cup AP flour
  • 2 eggs plus 2 tablespoons water, beaten
  • 2 cups Panko
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon sweet paprika
  • Oil, for frying

For the dipping sauce:

  • 2 tbs. Teriyaki Sauce
  • 2 tbs. Soy Sauce
  • 1 tbs. sesame sauce
  • 1 tsp. chili paste


For the dipping sauce:

  1. Combine all of the ingredients for the sauce and stir.

For the tofu steaks:

  1. Wrap each tofu block in paper towels and place on a baking sheet. Place a heavy pan on top of the tofu to drain the water out. Leave for about 4 hours.
  2. Slice each tofu block into ½-inch thick slices.
  3. In a bowl, whisk together flour, salt, and black pepper. Set aside.
  4. Whisk eggs and water in a separate bowl for you egg wash. Set aside.
  5. In a third bowl or dish, mix panko with paprika and garlic powder. Begin dredging the tofu in the flour, egg wash, then panko mixture.
  6. In a large frying pan, heat oil to about 300-325 degrees for pan frying. To test, simply insert the end of a wooden spoon into the oil. If the oil bubbles, it is ready for frying.
  7. Fry each tofu cutlet until golden and crispy. Transfer to a paper towel lined tray or plate. Serve alongside sauce. Enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes


  • Serving Size: 1
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