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Tofu Katsu

Crispy Tofu Katsu: A Vegan Twist on Classic Comfort Food

Tofu Katsu is a delicious plant-based twist on a classic dish, perfect for anyone looking for comfort food.
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Prep Time 15 minutes
Cook Time 20 minutes
Pressing Time 15 minutes
Total Time 50 minutes
Servings: 4 pieces
Course: Dinner
Cuisine: Japanese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Coating
  • 1 block Firm or Extra-Firm Tofu Main source of protein.
  • 1/2 cup All-Purpose Flour Use gluten-free flour as a substitute if desired.
  • 1/4 cup Potato Starch Optional for added crunch.
  • 1/4 cup Aquafaba or Yogurt As egg replacer for binding.
  • 1 cup Panko Breadcrumbs Go for authentic Japanese panko for optimal crispiness.
For Frying
  • 2-3 cups Neutral Oil For frying.

Equipment

  • Frying Pan
  • shallow dishes
  • Paper Towels

Method
 

Step-by-Step Instructions
  1. Press the tofu to remove excess moisture, which is crucial for achieving a crispy texture.
  2. Set up a dredging station with flour, aquafaba or yogurt, and panko breadcrumbs.
  3. Slice the pressed tofu into 1-inch thick pieces, dredge in flour, dip in aquafaba or yogurt, and then coat with panko breadcrumbs.
  4. Choose your cooking method: deep-fry, air-fry, or oven-bake the tofu katsu.
  5. Cook the tofu until golden brown and crispy, and let it drain on paper towels.
  6. Serve with steamed rice, shredded cabbage, and tonkatsu sauce.

Nutrition

Serving: 1pieceCalories: 250kcalCarbohydrates: 30gProtein: 15gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 400mgPotassium: 300mgFiber: 3gSugar: 1gVitamin C: 2mgCalcium: 5mgIron: 10mg

Notes

Double dredging can enhance the crispiness. Store leftovers in an airtight container for up to 3 days.

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