Description
Crispy Tofu Katsu is a Japanese-inspired dish where extra-firm tofu is breaded in panko and shallow-fried to golden perfection, creating a crunchy, satisfying meatless main.
Ingredients
- 1 block (14 oz) extra-firm tofu
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour
- 3/4 cup plant-based milk (soy or oat recommended)
- 1 1/2 cups panko breadcrumbs
- 1/2 cup vegetable oil (for shallow frying)
- 1/4 teaspoon black pepper (optional)
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon paprika (optional)
Instructions
- Drain and press the tofu for 15–30 minutes to remove excess moisture. Cut into 1/2-inch thick slabs.
- Set up three shallow bowls: one with flour (plus salt and optional spices), one with plant-based milk, and one with panko breadcrumbs.
- Coat tofu pieces in flour, dip into milk, then press firmly into panko to coat. Shake off excess at each step.
- Heat oil in a skillet over medium-high. Fry tofu 2–4 minutes per side until golden and crispy. Transfer to a paper towel or wire rack and sprinkle with salt.
- Serve immediately with tonkatsu sauce or other favorite dipping sauces.
Notes
- Garnish with green onions, sesame seeds, or microgreens for a fresh finish.
- Serve with steamed rice, cabbage slaw, or cucumber salad for a classic pairing.
- Try in sandwiches, curry bowls, or as crispy topping in a poke bowl or sushi roll.
- Refrigerate leftovers up to 3 days; reheat in the oven at 375°F for 10–15 minutes for best results.
- To freeze, place cooled tofu on a tray until solid, then store in a freezer-safe container up to 2 months.
- For a lighter version, bake at 425°F for 20–25 minutes, flipping halfway.
- Use gluten-free flour and panko to make it gluten-free.
