Crispy Panko Tofu Cutlets with Charred Romano Beans
Golden, crispy tofu cutlets get a savory coating of seasoned flour and panko breadcrumbs, paired with charred Romano beans that develop beautiful blistered edges and tender interiors. The beans are finished with an aromatic peanut-basil sprinkle that adds nutty, herbaceous notes. Chipotle mayo provides a creamy, smoky base that ties the components together. This satisfying dish works well for weeknight dinners or casual entertaining, offering contrasting textures and bold flavors in every bite.
Ingredients
- ½ pound Romano or green beans, trimmed
- 2 tablespoons neutral oil
- ⅓ cup peanut-basil sprinkle
- ¼ cup all-purpose or white wheat flour
- ½ teaspoon kosher salt
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- 1 large egg
- ½ cup panko
- 4 ounces tofu, cut into 2 slabs
- neutral oil, for frying
- ¼ cup chipotle mayoregular mayo1:1heat
Less smoky flavor
Instructions
- 1
Trim and remove any strings from the beans
- 2
Preheat a large skillet with neutral oil over medium-high heat
- 3
Add the beans and cook until they have a decent amount of blistering
- 4
Turn off the heat, pour water into the pan, and immediately cover with a lid
- 5
Let rest until the beans are tender
- 6
Set up three bowls in a line with flour mixture, egg, and panko
- 7
Heat a large skillet over medium heat with enough neutral oil to cover the bottom
- 8
Dredge tofu in flour, then egg, then panko
- 9
Transfer to hot oil and repeat with second piece
- 10
Fry until golden, flip, and continue until second side is golden
- 11
If tofu is thick, use tongs to fry the edges
- 12
Transfer to a wire rack
- 13
Remove lid from beans and sprinkle with peanut-basil mixture
- 14
Swoosh mayo into bowls and top with fried tofu
- 15
Divide beans on top and finish with extra peanut-basil sprinkle
Tips
Protect yourself with the lid when adding water to the hot pan with beans to avoid splattering.
If tofu pieces are thick, use tongs to fry the edges for even browning all around.
Set up your breading station before heating oil to ensure smooth workflow.
Good to Know
Store leftover tofu cutlets and beans separately in refrigerator for up to 3 days. Reheat tofu in oven to maintain crispness.
Beans can be charred earlier in the day. Tofu is best breaded and fried just before serving for optimal crispness.
Serve immediately while tofu is crispy and beans are warm.
Common Mistakes
Don't skip covering the beans after adding water or they won't steam properly.
Use tongs when adding water to hot oil to avoid dangerous splattering.
Substitutions
Gluten-Free Swaps
General Alternatives
Less smoky flavor
FAQ
Can I make this without eggs?
Yes, substitute the egg with plant milk or aquafaba for breading. The coating may be slightly less crispy but still delicious.
What if I don't have Romano beans?
Regular green beans work perfectly with the same cooking method. The charring technique adds great flavor to any green bean variety.
How long will the leftover cutlets keep?
Store in refrigerator for up to 3 days. Reheat in a 375°F oven for 5-7 minutes to restore crispness rather than microwaving.