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!
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
- Hearty Vegetarian Meal: The combination of crispy tofu, savory soup, and rice creates a filling and satisfying vegetarian dish.
- Deliciousness with Simple Ingredients: Despite its simplicity, this dish is packed with delicious flavors, showcasing how tasty tofu can be.
- Family Favorite: Loved by kids and adults, this tasty dish becomes a go-to option for the whole family.
You’ll need the following ingredients to make this Tofu Katsu Don recipe:
- Rice – Japanese steamed rice is the best choice for authentic flavor.
- Tofu – Firm or extra firm tofu works best instead of soft tofu as it holds its shape well during the breading and frying.
- Egg, flour, and panko (Japanese breadcrumbs) for the breading. Use plain flour like all-purpose, cake, bread, or rice flour.
- Mirin, Soy sauce, and dashi stock for the soup. Dashi, a traditional soup stock in Japanese cooking, is the key ingredient for the seasoning. (find more in What is dashi). I use kombu dashi powder (vegan dashi) in this recipe.
How To Make Tofu Katsu Don: STEP BY STEP
Here are some quick visual instructions! You can go to the printable recipe card below for all the detailed ingredients and instructions.
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.
Prepare flour, beaten egg, and panko in separate bowls. Coat each slice of tofu individually.
Fry the breaded tofu in a hot oil until golden brown.
While deep frying the tofu, combine sliced onion and sauce ingredients in a shallow pan. Simmer until the onions become tender.
Place the cut tofu katsu into the pan and pour the beaten egg.
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!
- Press tofu Thoroughly: Ensure you press the tofu well before breading to remove excess moisture. This step helps achieve a crispier texture.
- Healthier Choice: 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.
- Hands off the Eggs: 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.
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
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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More Japanese Recipes You Will Love
- Tofu Katsu Curry
- Vegetarian Soboro Don
- Shio Ramen Noodle Soup
- Yaki Onigiri Rice Balls
- Ochazuke Recipe
I hope you enjoy this Tofu Katsu Don! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!
Tofu Katsu Don (Japanese Vegetarian Cutlet Rice Bowl)Print Pin Save
- 1 Frying pan
- 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 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.
- Scoop cooked rice into serving bowls, place the tofu katsu pieces on top of the rice, and pour the soup over.
- 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.