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Panko-Crusted Tofu Ramen
Crispy panko-crusted tofu cutlets over a light broth—like ramen meets katsu in a satisfying bowl.
Golden coats break loud—Tofu hides in armor crisp—Broth bows to the crunch
Ingredients
- 1 block firm tofu, pressed and sliced into 1/2-inch cutlets
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- Neutral oil, for frying
- 4 cups vegetable or light chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon mirin
- 4 portions ramen noodles (seasoning packets discarded)
- 2 green onions, thinly sliced
- Kosher salt and black pepper, to taste
Preparation
- Season tofu cutlets lightly with salt and pepper. Dredge in flour, dip in beaten egg, then coat well in panko.
- Heat oil in a skillet over medium-high. Fry tofu until golden and crisp on both sides, then drain on a rack.
- In a pot, bring broth to a simmer and stir in soy sauce and mirin.
- Cook ramen noodles according to package instructions; drain well.
- To assemble, divide noodles among bowls and ladle hot broth over.
- Top each bowl with panko-crusted tofu, green onions, and your choice of toppings: pickled ginger, shredded cabbage, sesame seeds, tonkatsu sauce, chili oil, radish sprouts, and crispy shallots.