Crispy Tofu Katsu that Makes Plant-Based Eating Fun

This Crispy Tofu Katsu offers a delicious and guilt-free plant-based alternative to traditional katsu, perfect for any meal.

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Prep Time 15

Cook Time 15

Cooling Time 5

Total Time 35

Servings: 4 cutlets

Course: Dinner

Cuisine: Japanese

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Tofu

1 block Firm Tofu Drained and pressed

For the Coating

1 cup Panko Breadcrumbs Can substitute with gluten-free breadcrumbs
1/2 cup Flour Can substitute with cornstarch for gluten-free option
1 whole Egg (or Flax Egg) For vegan version, use 1 tablespoon flaxseed meal + 2.5 tablespoons water

For Seasoning

to taste Salt
to taste Pepper

For the Sauce

1/2 cup Tonkatsu Sauce Store-bought or homemade

Equipment

large skillet
shallow dishes
paper towel

Method

Preparation

Drain and press the firm tofu for about 15 minutes to remove excess moisture.
Slice the tofu into thick cutlets, approximately half an inch thick.

Dredging

Set up a dredging station with flour, egg (or flax egg), and panko breadcrumbs.
Coat each tofu piece in flour, dip in egg mixture, then roll in panko breadcrumbs.

Frying

Heat about 1/4 inch of oil in a large skillet over medium heat until shimmering.
Fry each side of the breaded tofu cutlets for about 3-4 minutes until golden brown and crispy.

Draining

Transfer fried tofu katsu to a paper towel-lined plate to drain excess oil and cool slightly.

Serving

Serve hot with tonkatsu sauce drizzled on top; pair with rice or salad if desired.

Nutrition

Serving: 1cutletCalories: 250kcalCarbohydrates: 30gProtein: 12gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 400mgPotassium: 400mgFiber: 3gSugar: 1gCalcium: 10mgIron: 15mg

Notes

Ensure tofu is well-pressed for the best texture. Optionally, double fry for extra crispiness.

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