By Jessica B. •
8 min read
Tofu katsu is a delightful twist on the traditional Japanese cutlet, offering a crispy and satisfying vegan alternative to the beloved tonkatsu. While tonkatsu is typically made with pork, this version showcases firm tofu, which I often freeze for a spongy texture that soaks up flavors beautifully. Coated in a crunchy panko breadcrumb layer, it’s shallow-fried to golden perfection, making it a dish that’s both indulgent and wholesome.
What I love most about tofu katsu is its versatility. It pairs wonderfully with steamed rice and a drizzle of homemade teriyaki sauce or can be served alongside a hearty bowl of Japanese curry. Whether you’re a seasoned tofu lover or trying it for the first time, this recipe is an approachable way to enjoy a classic Japanese dish that everyone will adore.
Ingredients & Substitutes
For my Japanese tofu katsu, I use the following ingredients to achieve that authentic taste and texture. Here’s what you’ll need along with some helpful substitutes in case you have specific dietary needs or preferences.
Ingredients
- 14 oz Firm Tofu
I prefer firm tofu for its ability to hold shape during frying. To enhance texture, I often freeze the tofu overnight then thaw it before use. This process creates a spongier texture that absorbs flavors beautifully. - 1/2 cup All-Purpose Flour
This helps the panko adhere to the tofu. If you need a gluten-free option, try using almond flour or coconut flour. - 1 cup Panko Breadcrumbs
These provide that signature crunchy texture. For a gluten-free version, look for gluten-free panko or crushed cornflakes. - 1/2 tsp Salt
Adds flavor to the tofu. Feel free to adjust based on your taste preferences. - 1/2 tsp Black Pepper
Gives a slight kick. You can swap this with white pepper if you prefer a milder flavor. - 1/4 tsp Garlic Powder
Enhances the overall flavor profile. You can also use fresh minced garlic for a bolder taste. - 1/4 cup Unsweetened Plant-Based Milk
I use almond milk, but any unsweetened plant milk works here, including soy or oat milk. - Oil for Shallow Frying
I recommend vegetable oil or sunflower oil for frying. For a healthier option, try using air-frying techniques. - Tonkatsu Sauce or Teriyaki Sauce for Serving
While I love homemade sauces, store-bought options are great for convenience.
| Ingredient | Substitute |
|---|---|
| Firm Tofu | Extra firm tofu |
| All-Purpose Flour | Gluten-free flour |
| Panko Breadcrumbs | Gluten-free panko or crushed cornflakes |
| Unsweetened Plant-Based Milk | Any unsweetened plant milk |
| Oil for Frying | Coconut oil or avocado oil |
This list ensures you have everything on hand to create a delicious Japanese tofu katsu at home, whether you stick with traditional ingredients or opt for alternatives that fit your dietary needs.
Instructions
- Prepare the Tofu
Begin by pressing the firm tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel or paper towels and place a heavy object on top. Let it sit for about 30 minutes. Once pressed, cut the tofu into thick slabs, approximately half an inch wide. - Marinate the Tofu
In a shallow dish, combine 2 tablespoons of soy sauce and 1 tablespoon of sesame oil. Place the tofu slabs in the marinade, ensuring they are coated evenly. Allow the tofu to marinate for at least 15 minutes to absorb the flavors. - Set Up the Breading Station
Prepare three shallow plates:
- In the first plate, add ½ cup of all-purpose flour.
- In the second plate, pour in 1 cup of unsweetened plant-based milk.
- In the third plate, spread out 1 cup of panko breadcrumbs.
- Bread the Tofu
Take each marinated tofu slab and first coat it in the flour. Shake off any excess. Next, dip the tofu in the plant-based milk, letting the excess drip off. Finally, roll the tofu in the panko breadcrumbs until fully coated. Press gently to ensure the breadcrumbs adhere. - Fry the Tofu Katsu
Heat ½ cup of vegetable or sunflower oil in a large skillet over medium heat. Once the oil is hot, carefully add the breaded tofu slabs, making sure not to overcrowd the pan. Fry the tofu for about 3-4 minutes on each side or until they are golden brown and crispy. - Drain Excess Oil
As the tofu katsu finishes frying, transfer them to a plate lined with paper towels to absorb any excess oil. - Serve
Slice the tofu katsu into strips if desired and serve immediately. Pair it with steamed rice and a drizzle of homemade teriyaki sauce or enjoy it alongside a bowl of Japanese curry for a delicious meal.
FAQ
Can I make tofu katsu without frying?
Yes I can air-fry the tofu katsu for a healthier option. Preheat the air fryer to 375°F. After coating the tofu with panko breadcrumbs place it in the air fryer and cook for about 12 to 15 minutes until golden brown and crispy. I will flip it halfway through for even cooking.
What type of tofu should I use?
I recommend using firm or extra-firm tofu. This will give the best texture for tofu katsu. Freezing the tofu beforehand can make it more spongy which helps it absorb flavors better.
Can I make tofu katsu gluten-free?
Absolutely! I can substitute all-purpose flour with gluten-free flour and use gluten-free panko breadcrumbs. This keeps the recipe accessible for those with gluten sensitivities.
What can I serve with tofu katsu?
Tofu katsu pairs well with steamed rice and homemade teriyaki sauce. It also complements Japanese curry nicely. For a refreshing twist I can serve it with a side salad or pickled vegetables.
Can I store leftovers?
Yes I can store leftover tofu katsu in an airtight container in the refrigerator for up to 3 days. To reheat I suggest placing it in the oven at 350°F for about 10 minutes to maintain its crispiness.
Is tofu katsu suitable for meal prep?
Yes tofu katsu is great for meal prep. I can prepare the breaded tofu katsu ahead of time and store it in the refrigerator. When I’m ready to serve I can fry or air-fry it for a quick meal.
How can I add more flavor to the tofu?
To infuse more flavor into the tofu I can marinate it longer. Adding additional seasonings such as garlic powder onion powder or your favorite spices to the flour mixture can elevate the taste.
Delicious Japanese Tofu Katsu Recipe – Crispy and Easy to Make
Ingredients
- 14 ounces firm or extra-firm tofu (pressed and drained)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- ½ cup all-purpose flour (or gluten-free flour)
- ½ cup unsweetened plant-based milk
- 1 ½ cups panko breadcrumbs (or gluten-free panko)
- Vegetable or sunflower oil (for frying)
Instructions
- Prepare the Tofu: Start by pressing the tofu to remove excess moisture. I usually wrap it in a clean kitchen towel and place a heavy object on top for about 15 minutes.
- Marinate the Tofu: Slice the pressed tofu into cutlets. In a bowl, mix the soy sauce and sesame oil. Marinate the tofu cutlets in this mixture for at least 15 minutes, turning them occasionally to soak up the flavors.
- Set Up a Breading Station: I recommend using three shallow dishes. Place the flour in the first dish. Pour the plant-based milk into the second dish. Fill the third dish with panko breadcrumbs.
- Coat the Tofu: Take each marinated tofu cutlet and first dredge it in the flour, making sure to coat it evenly. Dip it into the plant-based milk, letting any excess drip off. Lastly, roll it in the panko breadcrumbs until fully covered.
- Heat the Oil: In a large skillet, heat about a quarter inch of vegetable or sunflower oil over medium-high heat.
- Fry the Tofu Katsu: Once the oil is hot, gently place the breaded tofu cutlets in the skillet. Fry them for about 3-4 minutes on each side or until they are golden brown and crispy.
- Drain Excess Oil: Transfer the cooked tofu katsu to a plate lined with paper towels to absorb any excess oil.
- Serve: Slice the tofu katsu as desired and serve immediately. I love pairing it with steamed rice and homemade teriyaki sauce or alongside a savory Japanese curry.
Nutrition
I hope you’re excited to try making Japanese tofu katsu at home. It’s a dish that not only satisfies cravings but also offers a delightful twist on traditional flavors. Whether you’re a tofu lover or just starting your culinary journey, this recipe is sure to impress.
Feel free to experiment with different sauces or sides to make it your own. I’d love to hear about your experiences and any variations you come up with. Share your thoughts in the comments below or tag me on social media when you whip up your version of tofu katsu. Happy cooking!
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