Tofu Katsu Recipe

Introduction

Tofu Katsu is a crispy, flavorful twist on the classic Japanese dish, perfect for a satisfying vegetarian meal. This recipe transforms simple tofu into a golden, crunchy delight that pairs wonderfully with rice and curry.

Ingredients

• 1/4 cup vegetable oil
• 1 block extra firm tofu, drained and pressed
• 2 Tbsp flour
• 1/2 cup unsweetened almond milk
• 1 cup panko breadcrumbs
• Salt and pepper, to taste
• Cooked white rice and Japanese curry for serving (optional)

Instructions

1. Step 1: In a deep skillet, heat the vegetable oil over medium-high heat to prepare for frying.
2. Step 2: Place the flour, almond milk, and panko breadcrumbs into three separate shallow bowls. Season the flour and breadcrumbs with salt and pepper.
3. Step 3: Cut the pressed tofu into thin slices about 1/2 inch thick.
4. Step 4: Coat each tofu slice first in flour, then dip it into the almond milk, and finally press it into the panko breadcrumbs to cover thoroughly.
5. Step 5: Carefully place the coated tofu slices into the hot oil. Fry them for 2-3 minutes on each side until they turn golden brown and crispy. Avoid overcrowding the pan to ensure even frying.
6. Step 6: Remove the fried tofu from the oil and drain on paper towels to remove any excess oil.
7. Step 7: Serve immediately, ideally with cooked white rice and Japanese curry with stewed root vegetables for a complete meal.

Tips & Variations

• Press the tofu well to remove excess moisture for better crispiness.
• Use gluten-free flour and breadcrumbs for a gluten-free version.
• For extra flavor, season the almond milk with a little garlic powder or soy sauce before dipping the tofu.
• Try serving with tonkatsu sauce or a spicy mayo for added zest.

Storage

Store leftover tofu katsu in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or skillet to maintain crispness rather than using a microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of almond milk?

Yes, regular milk or any plant-based milk can be used as a substitute. Almond milk is chosen here to keep the recipe dairy-free.

How do I make sure the tofu is crispy and not soggy?

Pressing the tofu to remove as much water as possible and frying in hot oil without overcrowding the pan helps achieve a crispy texture.

Tofu Katsu Recipe

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★★★★★

4.5 from 73 reviews

This crispy and flavorful Tofu Katsu recipe delivers a delightful Japanese-inspired dish featuring lightly battered and fried tofu slices that are golden and crunchy on the outside, tender on the inside. Perfectly paired with steamed white rice and savory Japanese curry, it offers a satisfying plant-based meal that is both easy to prepare and delicious.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Japanese
• Diet: Vegan

Ingredients

Scale 1x2x3x

For Tofu Katsu

• 1/4 cup vegetable oil
• 1 block extra firm tofu, drained and pressed
• 2 Tbsp flour
• 1/2 cup unsweetened almond milk
• 1 cup panko breadcrumbs
• salt and pepper, to taste

For Serving (Optional)

• Cooked white rice
• Japanese curry with stewed root vegetables

Instructions

1. Prepare the Tofu: Drain and press the extra firm tofu to remove excess water, then slice it into thin 1/2 inch pieces to ensure even cooking and a crispy texture.
2. Set up Breading Stations: Place the flour, unsweetened almond milk, and panko breadcrumbs into three separate shallow bowls. Season the flour with salt and pepper to taste to add flavor to the coating.
3. Coat the Tofu: Dip each tofu slice first into the flour, ensuring it’s evenly coated, then into the almond milk, and finally dredge thoroughly in the panko breadcrumbs for a crunchy outer layer.
4. Heat the Oil: In a deep skillet, heat the vegetable oil over medium-high heat until hot enough for frying but not smoking, which is essential for achieving a crispy crust without absorbing excess oil.
5. Fry the Tofu: Carefully place the breaded tofu slices into the hot oil without overcrowding the pan. Fry each side for 2-3 minutes or until they turn a golden brown color, flipping gently to cook evenly and prevent the coating from falling off.
6. Drain and Serve: Remove the tofu from the skillet and drain on paper towels to remove excess oil. Serve immediately while hot and crispy, ideally alongside steamed white rice and a hearty Japanese curry with stewed root vegetables for a complete meal.

Notes

• Pressing the tofu well is key to achieving a crispier texture without excess moisture.
• Do not overcrowd the pan during frying; this helps maintain the oil temperature and ensures the tofu crisps properly.
• Use unsweetened almond milk to keep the recipe dairy-free and maintain a neutral flavor.
• For a gluten-free option, substitute the flour and panko breadcrumbs with gluten-free alternatives.
• Serve immediately after frying for the best texture and flavor.

Keywords: tofu katsu, vegan katsu, Japanese tofu recipe, crispy tofu, panko tofu, fried tofu recipe, plant-based Japanese food