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