Craving something crispy, savory, and totally satisfying? Then you’ve got to try this Tofu Katsu! Think crispy, golden-brown tofu, perfectly breaded and fried to perfection, served with a tangy and slightly sweet katsu sauce. It’s like a plant-based twist on the classic Japanese comfort food, and trust me, it’s just as delicious! Whether you’re a tofu lover or new to the game, this dish will win you over. It’s crispy, juicy, and full of flavor. This one’s for those days when you want something comforting but with a little flair. You’ll be hooked after the first bite!
Why You’ll Love Tofu Katsu
This recipe is everything you want in a meal—crispy, flavorful, and easy to make. Here’s why it’s a keeper:
Crispy Perfection
The tofu is breaded and fried to golden perfection. The outside is crispy and crunchy, while the inside stays tender and juicy. It’s the perfect texture contrast that you’re going to love.
Flavor-Packed
The katsu sauce brings a savory, sweet, and tangy flavor that elevates the crispy tofu. It’s bold and balanced, adding an irresistible finishing touch to every bite.
Quick and Easy
This dish comes together in no time! You don’t need any fancy skills to get it right—just a few simple steps and you’ve got a meal that’s perfect for a quick weeknight dinner or a weekend treat.
Vegan and Vegetarian-Friendly
This tofu katsu is 100% plant-based, making it a great option for vegans and vegetarians. It’s hearty and satisfying without any meat, and you won’t miss a thing!
Customizable
You can tweak the sauce to your taste—add more sweetness, a little spice, or even some garlic for extra depth. Plus, you can serve it with rice, salad, or even noodles—whatever you’re in the mood for.
Ingredients
Here’s what you’ll need to make this delicious Tofu Katsu:
Firm Tofu
- Firm tofu is essential for this dish. It holds up well when breaded and fried, and has the perfect texture to soak up the katsu sauce.
Panko Breadcrumbs
- Panko breadcrumbs are light and crisp, creating the ideal coating for the tofu. They give it that perfect, crunchy exterior that’s so satisfying.
All-Purpose Flour
- A simple flour coating helps the breadcrumbs stick to the tofu, creating a nice, even crust.
Plant-Based Milk
- Use any unsweetened plant-based milk (like almond, soy, or oat milk) to dip the tofu before breading. It helps the coating stay in place.
Katsu Sauce
- The sauce is the star! A blend of soy sauce, ketchup, Worcestershire sauce, and a little sweetness, it brings all the umami you crave.
Oil for Frying
- To get that golden, crispy crust, you’ll need oil for frying. Vegetable oil or canola oil works best.
Seasonings (Salt, Pepper, Garlic Powder)
- A bit of salt, pepper, and garlic powder to season the tofu before breading, ensuring each bite is packed with flavor.
Optional Garnishes
- Fresh cilantro, sesame seeds, or sliced green onions for a finishing touch that adds color and freshness.
Instructions
Let’s dive into making this crispy, flavorful Tofu Katsu!
Step 1: Prepare the Tofu
Start by pressing the tofu to remove excess moisture. Place the tofu block between two kitchen towels or paper towels, and put a heavy object (like a skillet) on top for about 15-20 minutes. This step is key to getting crispy tofu, so don’t skip it!
Step 2: Bread the Tofu
Cut the pressed tofu into thick slices (about 1/2 inch thick). Set up a breading station with three shallow dishes:
- All-purpose flour in the first dish, seasoned with salt, pepper, and garlic powder.
- Plant-based milk in the second dish.
- Panko breadcrumbs in the third dish.
Dip each tofu slice into the flour, then the milk, and finally the panko breadcrumbs, pressing lightly to make sure the breadcrumbs stick.
Step 3: Fry the Tofu
Heat a generous amount of oil in a large skillet over medium heat. Once the oil is hot, add the breaded tofu slices to the pan in a single layer. Fry for about 3-4 minutes per side, or until each side is golden brown and crispy. Remove the tofu from the pan and set it aside on a paper towel-lined plate to drain any excess oil.
Step 4: Make the Katsu Sauce
While the tofu is frying, combine the katsu sauce ingredients in a small saucepan over medium heat. Stir together soy sauce, ketchup, Worcestershire sauce, a little sugar or honey (for sweetness), and a touch of vinegar or lemon juice for tang. Cook for 2-3 minutes, whisking to combine and heat through.
Step 5: Serve the Tofu Katsu
Once the tofu is fried and crispy, plate it up! Serve it alongside some rice, a simple salad, or even noodles. Drizzle the katsu sauce over the tofu and garnish with fresh cilantro, sesame seeds, or sliced green onions for that extra touch.
Step 6: Enjoy!
Dig in and enjoy the crispy, crunchy tofu with the rich, tangy katsu sauce. Each bite is a perfect combination of textures and flavors!
Nutrition Facts
(Per serving: 2 pieces of tofu katsu with sauce and rice)
- Servings: [Number of servings]
- Calories per serving: [Calorie count per serving]
Preparation Time
- Prep Time: [Time to prepare ingredients]
- Cook Time: [Time to cook or bake]
- Total Time: [Total time needed]
How to Serve Tofu Katsu
Here are some ideas to serve up your Tofu Katsu:
Steamed Rice
- The classic choice! Tofu Katsu is perfect with steamed white rice, which soaks up the delicious katsu sauce and balances the crispy tofu.
Cabbage Salad
- A crunchy cabbage salad with a light vinaigrette is the perfect side dish to balance out the richness of the tofu katsu.
Noodles
- Serve the tofu katsu over noodles, such as soba or udon, for a heartier, more filling dish. Add some veggies like carrots and edamame for extra flavor.
Pickled Vegetables
- A side of pickled vegetables, like pickled daikon or carrots, can add a nice tangy contrast to the richness of the katsu.
Additional Tips
- Make it Spicy: If you love heat, you can add a little sriracha to the katsu sauce or sprinkle chili flakes over the tofu for an extra kick.
- Crispy Tip: If you want the tofu even crispier, you can double bread it by dipping it back in the milk and breadcrumbs for a second coating.
- Meal Prep: You can prep the tofu and breading ahead of time, then fry it up when you’re ready to eat.
- Tofu Substitution: If you’re not a tofu fan, you can use tempeh or even a plant-based chicken cutlet as a substitute.
FAQ Section
Q1: Can I make this dish gluten-free?
A1: Yes! Use gluten-free panko breadcrumbs and flour to make this dish gluten-free.
Q2: Can I bake the tofu instead of frying it?
A2: Yes, you can! Place the breaded tofu slices on a baking sheet and bake at 400°F (200°C) for about 25-30 minutes, flipping halfway through.
Q3: Can I freeze the tofu katsu?
A3: Yes! You can freeze the breaded, uncooked tofu for up to 2 months. Just bake or fry it when you’re ready to enjoy it.
Q4: How do I store leftovers?
A4: Store leftover tofu katsu in an airtight container in the fridge for up to 2 days. Reheat in the oven to keep it crispy.
Q5: How can I make the katsu sauce spicier?
A5: Add more sriracha or a pinch of chili flakes to the sauce for extra heat.
Q6: What are some good sides to serve with tofu katsu?
A6: Some great sides include steamed rice, sautéed greens, or a simple salad with ginger dressing.
Print
Tofu Katsu
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Tofu Katsu is a plant-based twist on the traditional Japanese katsu dish, featuring crispy, golden-brown tofu cutlets coated in panko breadcrumbs and served with a savory katsu sauce. This dish is a perfect vegan alternative to chicken katsu, offering a satisfying crunch and a flavorful taste. Serve it with steamed rice and a side of shredded cabbage for a delicious, comforting meal.
Ingredients
For the tofu:
- 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
For serving:
- 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. Alternatively, you can use a tofu press.
- Once pressed, slice the tofu into 4-6 cutlets (depending on the size of your tofu block).
- Prepare the Breading:
- In a shallow dish, combine the all-purpose flour, salt, pepper, garlic powder, and onion powder.
- In a separate shallow dish, pour the plant-based milk.
- In a third shallow dish, add the panko breadcrumbs.
- Dredge each tofu cutlet in the flour mixture, then dip it into the plant-based milk, and finally coat it in the panko breadcrumbs. Press the breadcrumbs firmly onto the tofu to ensure an even coating.
- Fry the Tofu Katsu:
- Heat the vegetable oil in a large skillet over medium-high heat.
- Once the oil is hot, carefully place the breaded tofu cutlets into the skillet. Cook for 3-4 minutes per side, or until golden brown and crispy. You may need to do this in batches depending on the size of your pan.
- Remove the tofu cutlets from the skillet and place them on a plate lined with paper towels to drain any excess oil.
- Prepare the Katsu Sauce:
- While the tofu is frying, whisk together all the katsu sauce ingredients in a small bowl. Taste and adjust the sweetness or tanginess by adding more sugar or vinegar as desired.
- Serve the Tofu Katsu:
- To serve, place the crispy tofu cutlets on a plate alongside a portion of steamed rice. Drizzle the katsu sauce over the tofu or serve it on the side for dipping.
- Garnish with shredded cabbage or lettuce and lemon wedges, if desired.
Notes
- For a gluten-free version, use gluten-free panko breadcrumbs and tamari instead of soy sauce in the katsu sauce.
- You can bake the tofu instead of frying it for a healthier option. Simply bake the breaded tofu at 400°F (200°C) for 25-30 minutes, flipping halfway through.
- If you prefer a more flavorful crust, consider adding some dried herbs (like basil or thyme) to the panko breadcrumbs.
- For added flavor, you can marinate the tofu in a little soy sauce and sesame oil before breading.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 tofu katsu cutlet with rice
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 900mg
- Fat: 17g
- Saturated Fat: 1g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 0mg