Tofu Katsu Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://cookedbycleo.com/tofu-katsu-recipe/
