- 1 14 oz block extra firm tofu
- 2 tbsp flour
- 1 egg
- 1 tbsp soy sauce
- 1 tbsp sriracha
- 1/3 cup panko crumbs
- 2 tbsp sesame seeds
- Cut the tofu into 1/2″ thick squares. Place in a single layer on top of a few sheets of paper towels; top with more paper towels and place a heavy object (like a cutting board or pan) on top. Let sit for an hour.
- Combine the egg, soy sauce, and sriracha. Combine the panko and sesame seeds. Toss the tofu in the flour, dip into the egg wash, and press into the panko mixture.
- Heat some oil on a griddle or skillet. Cook the tofu until golden and crisp, about 3 minutes on each side. Serve with more sriracha.
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