Description
This Tofu Katsu recipe offers a crispy, golden-brown breaded tofu cutlet that’s perfect for a vegetarian or vegan meal. The tofu is pressed, breaded with seasoned flour and panko breadcrumbs, then pan-fried to perfection. Served with a tangy homemade katsu sauce and steamed rice, it’s a delicious plant-based take on the classic Japanese katsu dish.
Ingredients
Scale
For the Tofu Katsu:
- 1 block (14 oz) firm tofu, pressed and drained
- 1/2 cup all-purpose flour (or chickpea flour for gluten-free)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup unsweetened plant-based milk (e.g., almond or soy milk)
- 1 1/2 cups panko breadcrumbs (use gluten-free panko if needed)
- 2 tablespoons vegetable oil, for frying
For the Katsu Sauce:
- 1/4 cup ketchup
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon mirin (or rice vinegar as a substitute)
- 1 tablespoon Worcestershire sauce (or vegan Worcestershire sauce)
- 1 teaspoon sugar (optional, to taste)
- 1 teaspoon Dijon mustard (optional, for extra flavor)
- 1/4 teaspoon ground ginger
To Serve:
- Cooked rice (white, brown, or jasmine)
- Shredded cabbage or lettuce (optional, for garnish)
- Lemon wedges (optional, for garnish)
Instructions
- Prepare the Tofu: Start by pressing the tofu to remove excess moisture. Place the block of tofu between two kitchen towels or paper towels and set something heavy on top, such as a can, to press it for at least 20 minutes or use a tofu press for best results.
- Slice the Tofu: After pressing, slice the tofu into 4 to 6 cutlets depending on the size of your tofu block to create evenly sized pieces for cooking.
- Prepare the Breading: In a shallow dish, whisk together the all-purpose flour, salt, black pepper, garlic powder, and onion powder to mix the seasoned flour coating.
- Prepare the Wet and Dry Coatings: Pour the unsweetened plant-based milk into a separate shallow dish. In another shallow dish, add the panko breadcrumbs.
- Bread the Tofu: Dredge each tofu cutlet first in the flour mixture, making sure it’s evenly coated. Then dip the tofu into the plant-based milk, allowing excess to drip off. Finally, press the tofu into the panko breadcrumbs to cover thoroughly for a crispy crust.
- Heat the Oil: Heat the vegetable oil in a large skillet over medium-high heat, ensuring the oil is hot before frying to achieve a golden crust.
- Fry the Tofu Katsu: Carefully place the breaded tofu cutlets into the skillet and fry for 3 to 4 minutes on each side until they are golden brown and crispy. Work in batches if necessary to avoid overcrowding the pan.
- Drain Excess Oil: Remove the cooked tofu cutlets from the skillet and place them on a plate lined with paper towels to absorb any excess oil and keep them crispy.
- Prepare the Katsu Sauce: While frying the tofu, whisk together ketchup, soy sauce, mirin, Worcestershire sauce, sugar, Dijon mustard, and ground ginger in a small bowl. Taste and adjust the sweetness or tanginess according to your preference.
- Serve the Tofu Katsu: Arrange the crispy tofu cutlets on a serving plate alongside steamed rice. Drizzle the katsu sauce over the tofu or serve it separately as a dipping sauce.
- Garnish: Optionally, garnish with shredded cabbage or lettuce and lemon wedges for added freshness and zest.
Notes
- Pressing tofu is essential to remove moisture and ensure a crispy coating.
- If gluten-free, use chickpea flour and gluten-free panko breadcrumbs.
- Vegetable oil is ideal for frying due to its neutral flavor and high smoke point.
- Katsu sauce sweetness and tanginess can be adjusted by varying sugar or vinegar/mirin amounts.
- Serving with shredded cabbage and lemon adds freshness and balances the fried texture.
- Work in batches when frying to maintain oil temperature and crispiness.
