Crispy Tofu Katsu Recipe (Japanese Vegetarian Cutlet)
Are you craving a delicious vegetarian meal? This Tofu Katsu is a must-try! This easy recipe pairs tofu with crispy panko for a tasty delight. Learn how to make it!
Looking for simple tofu recipes? Try my Teriyaki Tofu Recipe, Vegan Tofu Nuggets, or Tofu Miso Soup!
Tofu Katsu is a delicious vegetarian twist on the classic Japanese Ton Katsu (deep-fried pork recipe). Coat tofu slices with batter and Japanese breadcrumbs and serve with a delicious sauce. Give it a try and savor the flavorful experience!
Why You’ll Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this fried Tofu Katsu recipe:
How To Make Tofu Katsu: 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 tofu to remove the excess moisture and cut it into a rectangular or square shape.
Step 2
Shred the cabbage and soak it in water.
Step 3
Prepare flour, beaten egg, and panko in separate shallow bowls. Coat each tofu piece in that order.
Step 4
Fry the breaded tofu until it turns golden brown.
Serve the tofu katsu with a generous portion of shredded cabbage and an optional slice of lemon and drizzle the savory sauce over the crispy tofu katsu or dip it. Besides that, explore more variations like tofu katsu curry, or a tofu katsu don (rice bowl). Enjoy your delightful Japanese vegetarian meal!
Storage
As time passes, the crispy texture of tofu katsu will soften, so I highly recommend eating it right after cooking for the best experience. If you need to store it, place it in an airtight container, refrigerate it, and try to consume it within two days.
Your Questions Answered
This recipe is excellent, served with a bowl of steamed rice, mushroom miso soup, and Japanese pickled daikon!
For a vegan alternative to egg, create a flour-water mixture using equal parts flour and water (1:1 ratio). Dip each tofu piece into this mixture before coating it with panko breadcrumbs.
Try incorporating seasonings like garlic powder, onion powder, curry powder, garam masala, smoked paprika, or herbs into the flour or breadcrumbs for personalized flavor profiles.
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Crispy Tofu Katsu Recipe (Japanese Vegetarian Cutlet)
Print Pin SaveEquipment
- 1 Frying pan , 22 cm/9 inches
Ingredients
- 1 Tofu, 350g
- Salt and pepper
- Oil for frying
- ¼ Cabbage
- 2 slices Lemon, optional
- Chuno sauce or your favorite sauce, for serving
For The Breading
- 1 Egg
- 2 Tbsp All-purpose flour, plain flour
- 1 cup Panko breadcrumbs
Instructions
- Press and Prep the Tofu: Start by pressing the firm tofu to remove excess water. Cut the tofu into desired shapes, usually rectangles or squares, and salt and pepper to taste.
- Shred Cabbge: Finely shred the cabbage, soak it in water for 2 to 3 minutes, and drain it in a colander to remove excess water.
- Bread the Tofu: Set up three shallow bowls with flour, beaten egg, and panko breadcrumbs. Take a tofu piece, dredge it in flour, dip it into the egg, and coat it thoroughly with panko breadcrumbs, gently pressing down to adhere.
- 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.
- Serve: Serve the tofu katsu alongside shredded cabbage and a slice of lemon (optional). Drizzle the flavorful sauce over the crispy tofu or serve it on the side for dipping.
Video
Notes
- Storage: Place the tofu katsu in an airtight container, refrigerate it, and try to consume it within 2 days.
- 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 until golden brown instead of deep-frying.
