Crispy Vegan Tofu Katsu

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Try this crispy tofu katsu recipe for a plant-based twist on a Japanese classic! Freezing and thawing the tofu gives it a perfectly meaty texture that soaks up all the seasonings. Coated in golden panko breadcrumbs and paired with a sweet-savory sauce, each bite delivers a satisfying, flavor-packed crunch.

Tofu katsu on a bed of lemongrass curry with a side of basil leaves.

With minimal ingredients and quick preparation, this tofu katsu is perfect for any night of the week. And if you’re looking for another easy tofu dinner, you’ll love my gochujang tofu!

Why I Love This Recipe

I always love spicing up my usual dinner routine, and this vegan tofu katsu dish has become my latest obsession! My not-so-secret technique of freezing and thawing the tofu gives it a shockingly meaty texture that absorbs flavors like a sponge.

The result? Golden, panko-crusted tofu cutlets that are juicy on the inside and irresistibly crunchy on the outside. Plus, the homemade katsu sauce adds a tangy, sweet kick that perfectly complements the tofu's savoriness.

Serve it over a bed of fluffy rice, alongside crisp shredded cabbage, or even with a side of homemade lemongrass curry for a complete and well-balanced weeknight dinner!

Ingredient Notes

Here is a full breakdown of all the ingredients in this vegan tofu katsu recipe.

Tofu: Provides a protein-rich base instead of chicken. Firm or extra-firm tofu works best.
Flour: Helps the batter adhere to the tofu and creates a crispy outer layer when fried.
Aquafaba: Acts as an egg substitute, helping the breadcrumbs stick to the tofu. Use the brine from a can of chickpeas, or save the cooking liquid if you’ve made your own.
Panko: Panko are Japanese-style breadcrumbs that are lighter than regular breadcrumbs. They give the tofu katsu its signature crispy exterior.
Avocado Oil: I prefer avocado oil here due to its high smoke point and neutral flavor.
Sea Salt Flakes: Adds a finishing touch of flavor when sprinkled on top of the tofu.
Ketchup: Forms the base of the katsu sauce, adding sweetness and tang.
Hoisin Sauce: Adds depth and a sweet-savory flavor to the sauce. Look for hoisin sauce in the international aisle at your usual grocery store or local Asian food market.
Maple Syrup: Brings natural sweetness to balance the tanginess of the sauce. Opt for 100% pure maple syrup here, not pancake syrup.
Mirin: This sweet rice wine enhances the umami flavor in the sauce. You’ll have the best luck finding mirin at an Asian food market.

Substitutions

Tofu: Feel free to use tempeh instead of tofu for a nuttier flavor and firmer texture.
Gluten-Free: You can replace all-purpose flour with a 1:1 gluten-free flour blend.
Aquafaba: Swap aquafaba with Just Egg or unsweetened plant-based milk as an egg substitute (use the same amount of liquid).
Panko: If panko isn't available, use regular breadcrumbs (the texture will be less crispy).
Vegetable Oil: No avocado oil on hand? Canola or grapeseed oil will work as well.
Hoisin: If you don't have hoisin sauce, use a mix of barbecue sauce and soy sauce, teriyaki sauce, or miso with extra maple syrup. Start with a small amount and adjust each one to taste.
Maple Syrup: For a similar sweetness, you can replace maple syrup with agave nectar, coconut sugar, or brown sugar.
Rice Vinegar: If you can’t find mirin, use a mix of rice vinegar and a pinch of sugar.

How to Make

This vegan tofu katsu recipe couldn’t be easier to make! Just follow my tips for the best results.

Preparation

Two slices of frozen an thawed tofu block.

First, press the tofu to remove excess moisture (use a tofu press or wrap it in a kitchen towel and place a heavy object on top). Freeze it overnight, then transfer the frozen tofu to the fridge in the morning and let it thaw. Slice the thawed tofu block in half lengthwise to create two slabs.

Cooking

Katsu sauce in a mason glass with a stirrer in it.

Step 1
In a small bowl or jar, mix the ketchup, hoisin sauce, maple syrup, and mirin. Place flour mixed with a teaspoon of salt in one shallow dish, aquafaba in a second dish, and panko in a third.

A slice of tofu slab coated with flour in a shallow bowl.

A slice of tofu slab coated with flour and aquafaba in a shallow bowl.

Step 2
Coat each tofu slab in the flour mixture, shaking off any excess. Dip the floured tofu into the aquafaba, then coat it in panko. Gently press the breadcrumbs onto the tofu to ensure an even, crispy coating.

A slab of tofu coated with panko breadcrumbs frying in a pan of oil.

Step 3
Heat your avocado oil in a large skillet over medium. The oil should be around 350 degrees Fahrenheit (test it by dropping a breadcrumb in—if it sizzles immediately, it's ready). Carefully place the breaded tofu slabs into the oil and shallow fry until golden brown on each side.

Fried tofu katsu sliced into strips and garnished with sea salt flakes.

Step 4
Transfer the fried tofu katsu to a paper towel-lined plate to drain excess oil. Sprinkle a pinch of sea salt flakes while the tofu is still hot, then slice each tofu katsu into ½-inch strips. Use a sharp knife to keep the crispy coating intact!

Tofu katsu drizzled with katsu sauce over a bowl of lemongrass curry with a side of fresh basil.

Step 5
Serve over shredded cabbage, rice, or with lemongrass curry, drizzling the katsu sauce over the top. Garnish the tofu with fresh herbs like green onions or sesame seeds.

Expert Tip

Freezing and thawing the tofu is a game-changer for this tofu katsu recipe. When tofu freezes, ice crystals form and create tiny pockets, resulting in a spongy, meat-like texture upon thawing.

This means the tofu will soak up flavors better and hold its shape during cooking. Skipping this step will lead to a softer, less satisfying texture. So, plan ahead to freeze and thaw your tofu!

Cooking Tips

Press Out Moisture: Remove excess water before freezing your tofu to help it absorb flavors and crisp up nicely.
Maintain Oil Temperature: Frying at the right heat results in a crispy exterior without absorbing too much oil. Use a thermometer to periodically check the temperature and let the oil heat up again between batches.
Don't Overcrowd: Fry one piece at a time if necessary to maintain the oil temperature.

Frequently Asked Questions

What oil is best for frying?

Oils with a high smoke point, like avocado, canola, or vegetable, work best for frying tofu katsu.

Can I use silken tofu?

Silken tofu is too soft and won't hold up during frying. Stick to firm or extra-firm tofu.

Why isn't my tofu katsu crispy?

It could be due to frying the tofu at the incorrect temperature, overcrowding the pan, or not using enough coating. Make sure the oil is hot enough, and follow the breading steps carefully.

Storing & Reheating

Tofu katsu is best eaten fresh when it’s hot and crispy, but if you have leftovers, let them cool completely before storing them.

Fridge
Place the tofu katsu in an airtight container, separating layers with parchment paper to prevent sticking. If stored this way, it should stay fresh for up to 2 days.

Freezer
Place the cooled tofu katsu on a baking sheet lined with parchment paper, making sure the pieces aren't touching each other. Freeze the pieces until solid, then transfer them to a freezer-safe bag and freeze them for up to 2 months.

Reheating
For the best texture, reheat the tofu katsu directly from frozen. Bake for 15-20 minutes at 375 degrees Fahrenheit, flipping halfway through. Or, if you have an air fryer, you can reheat the tofu at 350 degrees Fahrenheit for about 10-12 minutes.