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panko tofu recipe
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5 from 2 votes

Panko Tofu with Black Vinegar Sake Dipping Sauce

An easy recipe for panko crusted tofu and a yummy black vinegar dipping sauce to go with it.
Prep Time40 minutes
Cook Time20 minutes
Course: Appetizer, Snack
Cuisine: Asian
Keyword: panko tofu
Servings: 4 people
Calories: 3179kcal
Author: Becca Du


Panko Tofu

Black Vinegar Dipping Sauce


  • Mix together the soy sauce, sesame oil, black vinegar, Just Date Syrup, sake, honey, corn starch, and water in a small sauce pan. Heat over low heat for 1-2 minutes to burn off the alcohol. You can tell the alcohol has been burned off if you can't smell it anymore.
  • Put 2 paper towels on a baking sheet. Put the tofu on top and cover with 2 more paper towels. Place a baking sheet on top to press all the water out of the tofu. Let it sit for 30 minutes.
  • Mix the panko breadcrumbs, pepper, and salt in a large bowl. Beat the eggs in another bowl. Dip the tofu first in the eggs and then cover with panko breadcrumbs. Set aside.
  • Heat vegetable oil over medium high heat until it reaches 300 degrees F. Use a deep fry thermometer to help you measure the temperature of the oil.
  • Fry the tofu in batches - about a quarter of the batch of tofu at a time. After frying, place them on paper towels to absorb the excess oil.
  • Sprinkle green onions on top for garnish.


Calories: 3179kcal | Carbohydrates: 39g | Protein: 18g | Fat: 342g | Saturated Fat: 269g | Cholesterol: 82mg | Sodium: 4250mg | Potassium: 186mg | Fiber: 3g | Sugar: 11g | Vitamin A: 149IU | Vitamin C: 1mg | Calcium: 201mg | Iron: 4mg