Description
Tofu Katsu is a crispy, golden-fried Japanese-inspired dish featuring extra-firm tofu cutlets coated in seasoned flour, plant-based milk, and crunchy panko breadcrumbs. Served with a tangy homemade katsu sauce, this vegan main course is perfect for rice bowls or sandwiches, delivering satisfying texture and flavor.
Ingredients
Scale
Tofu Katsu
- 1 (14 oz) block extra-firm tofu (pressed)
- ½ cup all-purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup plant-based milk (or regular milk)
- 1 cup panko breadcrumbs
- 2 tablespoons vegetable oil (for frying)
Katsu Sauce (optional)
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
Instructions
- Press Tofu: Press the tofu for at least 20 minutes to remove excess moisture, ensuring it crisps well during frying. Then slice the block into ½-inch thick cutlets for even cooking.
- Prepare Breading Stations: In one shallow bowl, combine all-purpose flour, garlic powder, salt, and black pepper. In a second bowl, pour the plant-based milk. In a third bowl, place the panko breadcrumbs ready for coating.
- Bread the Tofu: Take each tofu slice and dredge it first in the seasoned flour, shaking off excess. Then dip it into the milk to moisten, followed by pressing it firmly into the panko breadcrumbs to get an even, thick coating.
- Heat Oil and Fry: Warm vegetable oil in a skillet over medium heat. Fry the breaded tofu cutlets for 2 to 3 minutes on each side until they achieve a golden, crispy crust. Once done, transfer to a paper towel–lined plate to absorb any excess oil.
- Make Katsu Sauce: In a small bowl, mix ketchup, Worcestershire sauce, soy sauce, and sugar together until smooth and well combined; this adds a sweet and savory flavor to complement the tofu.
- Serve: Serve the crispy tofu katsu hot alongside steamed rice and cabbage slaw. Drizzle the prepared katsu sauce over the top or use it as a dipping sauce for extra flavor.
Notes
- For a healthier version, bake or air-fry the breaded tofu by spraying with oil and cooking at 400°F for 15–18 minutes, flipping halfway through.
- Tofu katsu works wonderfully in sandwiches or as a protein boost in rice bowls.
- Pressing tofu thoroughly is essential to achieve the best crispy texture.
- Use plant-based milk to keep the recipe vegan-friendly; regular milk can be used as an alternative.
- For extra flavor, add a pinch of smoked paprika or cayenne to the flour mixture.
