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Tofu katsu drizzled with katsu sauce over lemongrass curry.

Tofu Katsu

5 from 1 vote
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Serving Size: 2
Author Puja Verma
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DESCRIPTION

This crispy tofu katsu recipe uses all plant-based ingredients and it's quick to prepare. These panko crusted tofu cutlets are so juicy on the inside and crunchy on the outside. Drizzle it with a homemade katsu sauce for a tangy and sweet kick. Serve it over shredded cabbage, fluffy rice, or with a side of lemongrass curry.

INGREDIENTS
  

Tofu Katsu

  • 1 block firm tofu (pressed) frozen and thawed
  • ¾ cup flour mix in a teaspoon of salt
  • 1 cup aquafaba or another egg substitute like Just Egg liquid
  • 1 cup panko breadcrumbs
  • 1 cup avocado oil
  • sea salt flakes optional

Katsu Sauce

  • 1 tablespoon ketchup
  • 1 tablespoon hosin sauce
  • 1 tablespoon maple syrup
  • ½ teaspoon mirin

METHOD
 

  • Prep: Mix together all the sauce ingredients in a mason jar till combined.
  • Place all purpose flour, aquafaba, and breadcrumbs in 3 separate shallow dishes. First coat the tofu slab on each side in the flour (shaking off any excess); next dip each side in the aquafaba; then finally, gently press down the tofu slab in the panko breadcrumbs on both side.
  • Heat the oil in a larget skillet over medium heat. Then carefully place the coated tofu slab on to the hot oil, and shallow fry into golden brown on each side. Transfer to a paper towel-lined plate to drain.
  • Next sprinkle over a small pinch of sea salt flakes and slice each tofu katsu into ½" strips.
  • Serve over a bed of shredded cabbage, rice, or lemongrass curry with a drizzle of katsu sauce over the tofu katsu.

NOTES

  • 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.

NUTRITION

Calories: 492kcal | Carbohydrates: 71g | Protein: 27g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Sodium: 307mg | Potassium: 153mg | Fiber: 4g | Sugar: 10g | Vitamin A: 38IU | Vitamin C: 0.3mg | Calcium: 321mg | Iron: 6mg
Course: Appetizer, Main Course, Side Dish
Cuisine: Japanese
Keyword: tofu katsu, vegan tofu katsu
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