Why You’ll Love This Recipe
This Crispy and Flavorful Tofu Katsu is a delicious plant-based twist on the classic Japanese dish. Featuring golden, panko-crusted tofu with a tender, meaty texture, it’s crispy on the outside and soft on the inside, making it the perfect addition to rice bowls, sandwiches, or salads. Whether you’re vegan or just looking to try something new, this tofu katsu will satisfy your cravings with its savory flavor and satisfying crunch. Plus, it’s quick and easy to make—perfect for a weeknight dinner or a weekend treat!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 pound firm tofu
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup all-purpose flour
- ¼ cup plant-based egg substitute, aquafaba, or oat milk
- ½ cup panko breadcrumbs
- Vegetable oil, for frying
Directions
- Press and Freeze the Tofu: Drain and press the tofu for 10–15 minutes to remove excess moisture. Slice the tofu into slabs, then freeze it for at least 6 hours. Once frozen, thaw the tofu and gently squeeze to remove any remaining liquid.
- Season the Tofu: Season the tofu slabs with kosher salt and freshly ground black pepper on both sides.
- Dredge the Tofu: Set up three plates for dredging: one with flour, one with your plant-based egg substitute (such as aquafaba or oat milk), and one with panko breadcrumbs. Lightly season each plate with salt and pepper. Coat the tofu slabs in flour, dip them in the egg substitute, and then press them into the panko breadcrumbs until fully coated.
- Fry the Tofu: Heat about ½ inch of vegetable oil in a skillet over medium heat. Once the oil reaches 350°F, carefully add the tofu slabs to the skillet. Fry for 2–4 minutes per side, or until golden and crisp. Drain the fried tofu on a wire rack to remove excess oil.
- Serve: Serve your crispy tofu katsu hot with a side of rice, shredded cabbage, and tonkatsu or chili sauce for dipping.
Servings and Timing
- Servings: 2
- Prep Time: 20 minutes (plus freezing time)
- Cook Time: 10 minutes
- Total Time: 30 minutes (active) + freezing
Variations
- Baked Option: For a healthier alternative, you can bake the tofu instead of frying it. Preheat the oven to 400°F (200°C) and bake for 20–25 minutes, flipping halfway through for even crisping.
- Extra Crunch: Add sesame seeds to the panko breadcrumbs for an extra layer of crunch and flavor.
- Spicy Twist: For a spicy version, sprinkle chili flakes or add sriracha to the dipping sauce for a kick.
- Gluten-Free: Use a gluten-free flour and gluten-free panko to make this recipe entirely gluten-free.
Storage/Reheating
- Storage: Store leftover tofu katsu in an airtight container in the refrigerator for up to 3 days.
- Reheating: To keep the crispiness, reheat the tofu katsu in the oven at 375°F (190°C) for about 10 minutes or until heated through. Avoid using a microwave, as it can make the tofu soggy.
FAQs
- Why do I need to freeze and thaw the tofu?
Freezing and thawing tofu changes its texture, making it chewier and more meat-like, which is ideal for this crispy katsu. - Can I skip the freezing step?
While you can skip the freezing, it won’t have the same chewy, meatier texture. Freezing makes the tofu absorb the breadcrumbs and seasonings more effectively. - Can I make this without frying?
Yes! You can bake the tofu at 400°F for 20–25 minutes, flipping halfway through, for a lighter option without frying. - What’s the best dipping sauce for tofu katsu?
Traditional tonkatsu sauce is the perfect match for tofu katsu, but you can also use chili sauce, soy sauce, or a spicy mayo for extra flavor. - Can I use a different type of tofu?
It’s best to use firm tofu for this recipe, as it holds its shape better and creates the ideal texture. Silken tofu is too soft and won’t work as well. - Can I double this recipe?
Yes! Simply double the ingredients and use a larger skillet or fry the tofu in batches.
Conclusion
This Crispy and Flavorful Tofu Katsu is a delightful vegan alternative to the traditional Japanese katsu. With its perfectly golden, crunchy coating and tender tofu inside, it’s sure to satisfy anyone’s cravings for a savory, crispy treat. Whether you’re serving it over rice, as a sandwich filling, or in a salad, this tofu katsu will become a favorite in your plant-based meal rotation!
Crispy and Flavorful Tofu Katsu Recipe You’ll Crave
- Total Time: 30 minutes (active) + freezing
- Yield: 2 servings
- Diet: Vegan
Description
This Crispy and Flavorful Tofu Katsu is a plant-based twist on the classic Japanese dish. Golden, panko-crusted tofu with a tender, meaty texture, it’s crispy on the outside and soft on the inside. Perfect for rice bowls, sandwiches, or salads, this tofu katsu is quick, easy, and full of savory flavor.
Ingredients
1 pound firm tofu
Kosher salt and freshly ground black pepper, to taste
¼ cup all-purpose flour
¼ cup plant-based egg substitute, aquafaba, or oat milk
½ cup panko breadcrumbs
Vegetable oil, for frying
Instructions
- Drain and press the tofu for 10–15 minutes to remove excess moisture. Slice the tofu into slabs, then freeze it for at least 6 hours. Once frozen, thaw the tofu and gently squeeze to remove any remaining liquid.
- Season the tofu slabs with kosher salt and freshly ground black pepper on both sides.
- Set up three plates for dredging: one with flour, one with your plant-based egg substitute, and one with panko breadcrumbs. Lightly season each plate with salt and pepper. Coat the tofu slabs in flour, dip them in the egg substitute, then press them into the panko breadcrumbs until fully coated.
- Heat about ½ inch of vegetable oil in a skillet over medium heat. Once the oil reaches 350°F, carefully add the tofu slabs to the skillet. Fry for 2–4 minutes per side until golden and crisp. Drain on a wire rack to remove excess oil.
- Serve your crispy tofu katsu hot with a side of rice, shredded cabbage, and tonkatsu or chili sauce for dipping.
Notes
For a healthier alternative, you can bake the tofu instead of frying it. Preheat the oven to 400°F (200°C) and bake for 20–25 minutes, flipping halfway through for even crisping.
For extra crunch, add sesame seeds to the panko breadcrumbs.
For a spicy version, add chili flakes or sriracha to the dipping sauce.
Use gluten-free flour and panko for a gluten-free option.
- Prep Time: 20 minutes (plus freezing time)
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 0mg
