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Tofu Katsu


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  • Author: Olivia
  • 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

Scale

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