Description
This Tofu Katsu recipe offers a crispy, golden-brown, and delicious Japanese-style breaded tofu cutlet perfect for a hearty vegan meal. It features a crunchy panko coating and a tangy homemade katsu sauce, served with steamed rice and optional fresh garnishes like shredded cabbage and lemon wedges.
Ingredients
Scale
Tofu and Breading
- 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
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 and Garnish
- Cooked rice (white, brown, or jasmine)
- Shredded cabbage or lettuce (optional)
- Lemon wedges (optional)
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.
- Slice the Tofu: Once pressed, slice the tofu into 4-6 cutlets depending on the size of your tofu block for easy breading and frying.
- Prepare the Breading Mixtures: In a shallow dish, combine all-purpose flour, salt, black pepper, garlic powder, and onion powder. In a second shallow dish, pour the plant-based milk. In a third shallow dish, place the panko breadcrumbs.
- Bread the Tofu: Dredge each tofu cutlet first in the flour mixture, then dip gently into the plant-based milk, and finally coat thoroughly with the panko breadcrumbs. Press the breadcrumbs onto the tofu firmly to ensure an even and substantial coating.
- Heat the Oil: In a large skillet, heat the vegetable oil over medium-high heat until hot but not smoking, preparing it for frying the tofu cutlets.
- Fry the Tofu Katsu: Carefully place the breaded tofu cutlets into the hot skillet. Cook each side for 3 to 4 minutes, or until golden brown and crispy, flipping carefully. Fry in batches if necessary to avoid overcrowding.
- Drain Excess Oil: Once fried, transfer the tofu cutlets to a plate lined with paper towels to absorb excess oil and keep them crisp.
- Prepare the Katsu Sauce: While the tofu is frying, whisk together the ketchup, soy sauce, mirin, Worcestershire sauce, sugar, Dijon mustard, and ground ginger in a small bowl. Adjust seasoning to taste, balancing sweetness and tanginess.
- Serve the Tofu Katsu: Arrange the crispy tofu cutlets on plates alongside steamed rice. Drizzle the katsu sauce over the tofu or serve on the side as a dipping sauce.
- Garnish and Enjoy: Garnish with shredded cabbage or lettuce and lemon wedges, if desired, to add freshness and brightness to the dish.
Notes
- Pressing the tofu well is crucial for a firm texture and to prevent sogginess during frying.
- For a gluten-free option, substitute all-purpose flour and regular panko with chickpea flour and gluten-free panko breadcrumbs.
- Use a neutral vegetable oil with a high smoke point for frying, such as canola or sunflower oil.
- Katsu sauce ingredients can be adjusted to taste; add more sugar for sweetness or vinegar for tang.
- Serve immediately after frying to ensure the tofu remains crispy.
