Tofu Katsu Don (Japanese Vegetarian Cutlet Rice Bowl)
Savor the flavors of Japanese Tofu Katsu Don – a delicious and easy vegetarian bowl featuring crispy panko-breaded tofu in a tasty simmered soup over rice!
Looking for easy donburi dishes? Try my Tofu Donburi, Kakiage Don, or Tamago Don
Tofu Katsu Don is a vegetarian twist on the classic Japanese katsu don, a quick and satisfying rice bowl dish we love. Instead of the usual deep-fried pork cutlet, we swap it out for tofu katsu, making it a tasty dish for vegetarians or anyone in the mood for a healthier alternative. Give it a try!
Why You’ll Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Tofu Katsu Don recipe:
How To Make Tofu Katsu Don: STEP BY STEP
Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.
Step 1
Press the block of tofu with paper towels to remove the excess moisture, slice it, and season with a pinch of salt and black pepper.
Step 2
Prepare flour, beaten egg, and panko in separate bowls. Coat each slice of tofu individually.
Step 3
Fry the breaded tofu in a hot oil until golden brown.
Step 4
While deep-frying the tofu, combine the sliced onion and sauce ingredients in a shallow pan. Simmer until the onions become tender.
Step 5
Place the cut tofu katsu into the pan and pour the beaten egg.
Step 6
Cover and cook over low heat until the egg is almost cooked through.
Serve the tofu katsu pieces on top of rice, and generously pour the savory sauce over. Your delicious Tofu Katsu Don is now ready to savor!
Storage and Reheating
Place any tofu katsu with egg in an airtight container and store it in the refrigerator. Consume within 2-3 days for the best quality. When ready to enjoy, reheat in the microwave and serve it over a warm bowl of rice.
Your Questions Answered
This katsudon recipe is excellent served with miso soup, vegetable side dishes, and pickles.
Tofu is mostly water. When you cook it, that water comes out, and the tofu can get mushy. Pressing the tofu before cooking helps prevent this.
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Tofu Katsu Don (Japanese Vegetarian Cutlet Rice Bowl)
Print Pin SaveEquipment
- 1 Frying pan
Ingredients
- 2 servings Cooked rice
For The Tofu Katsu
- 1 Tofu, 350g
- 1 Egg
- 2 Tbsp All-purpose flour, plain flour
- 1 cup Panko breadcrumbs
- Salt and pepper
- Vegetable oil, for frying
For Simmering
- ½ Onion, Thinly sliced
- 2 Eggs
- ½ cup Water, 120ml
- 2 Tbsp Mirin
- 2 Tbsp Soy sauce
- ½ tsp Dashi powder
Instructions
For The Tofu Katsu
- Press and Prep the Tofu: Remove excess water by pressing firm tofu. Cut into rectangles and season with salt and pepper.
- Bread the Tofu: Set up shallow bowls with flour, beaten egg, and panko breadcrumbs. Dredge tofu in flour, dip in egg, coat thoroughly with breadcrumbs, pressing gently.
- Deep fry the Tofu: Heat oil in a frying pan over medium heat. Fry the breaded tofu until golden brown and crispy on all sides. Place them on a wire rack or paper towel to remove excess oil.
For The Simmering
- Prepare the Ingredients: Thinly slice the onion and beat the eggs. Cut the tofu katsu into bite-sized pieces.
- Simmer the Ingredients: In a frying pan, combine sliced onions, mirin, soy sauce, dashi powder, and water. Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes until the onions become tender.
- Add Tofu Katsu: Place the cut tofu katsu into the pan and pour the beaten egg over it. Cover the pan and cook for 3 minutes over low heat until the egg is almost cooked through.
Serve
- Scoop cooked rice into serving bowls, place the tofu katsu pieces on top of the rice, and pour the soup over.
Video
Notes
- Storage: Place any tofu katsu with egg in an airtight container and store it in the refrigerator. Consume within 2-3 days for the best quality. When ready to enjoy, reheat in the microwave and serve it over a warm bowl of rice.
- Please make sure you press the tofu well before breading to remove excess moisture. This step helps achieve a crispier texture.
- If you prefer a healthier alternative, bake the breaded tofu in the oven or use an air fryer until golden brown instead of deep-frying.
- Avoid touching the beaten eggs after pouring for a soft, fluffy texture. If you disturb them, they might mix with the soup and won’t set properly.
