Tofu Katsu Don (Vegetarian Cutlet Rice Bowl)
Tofu Katsu Don is a meat-free twist on the classic Japanese katsu don. Crispy tofu katsu is simmered in a flavorful sauce and served over rice—delicious and vegetarian-friendly!
Looking for easy donburi dishes? Try my Tofu Donburi, Egg and Tofu Rice Bowl, or Tamago Don!
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 and season with a pinch of salt and black pepper.
Step 2
Coat each tofu with flour, beaten egg, and panko.
Step 3
Deep fry the breaded tofu.
Step 4
While deep-frying the tofu, simmer onion until tender.
Step 5
Place the tofu katsu into the pan and pour the beaten egg.
Step 6
Cover and cook over low heat.
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!
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
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.
- , 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.
