Tofu Katsu is a crispy and easy Japanese-inspired dish that’s full of flavor. With a crunchy coating and tender tofu, it’s a plant-based twist on the classic chicken katsu, perfect with rice, veggies, and homemade katsu sauce.
Looking for more flavorful tofu recipes? Try my Orange Tofu, Sesame Tofu, and Teriyaki Tofu for quick and tasty dinner ideas. They’re easy to make at home and guaranteed to satisfy your takeout cravings.
This Tofu Katsu is inspired by the traditional Japanese chicken katsu, a popular dish made with breaded and fried cutlets usually coated in egg before the panko. To keep it plant-based, I swapped the egg for a simple mixture of non-dairy milk and cornstarch, which helps the breadcrumbs stick perfectly. The result is just as crunchy and satisfying as the original.
You can enjoy tofu katsu in many ways: serve it with steamed rice and shredded cabbage for a classic presentation, pair it with curry for extra comfort, or simply dip it into homemade katsu sauce (recipe below) as an appetizer. No matter how you serve it, this dish is hearty, flavorful, and sure to please.
Ingredients for tofu katsu
- Firm tofu: The best choice for tofu katsu is firm or extra-firm tofu. I usually go with firm because extra-firm can sometimes feel a little too dense, but either one works. Just avoid soft or silken tofu, as it breaks apart and won’t hold up during frying.
- Unsweetened Non-Dairy Milk: I like using soy milk, but any unsweetened plant-based milk will work. Almond milk, Oat Milk, and Cashew Milk are all great options.
- Cornstarch: Arrowroot powder, potato starch, or tapioca starch also work well.
- Garlic powder.
- All-purpose flour: Works great for dredging the tofu, but you can also use whole wheat flour or a gluten-free blend if needed.
- Panko breadcrumbs: Traditional panko gives tofu katsu its signature crunch and light texture. You can also use regular breadcrumbs or gluten-free panko if you prefer.
- Oil: I usually use canola oil, but vegetable oil works just as well. You can also use peanut oil, sunflower oil, or avocado oil for frying. Ideally, choose an oil with a neutral flavor so it doesn’t overpower the dish.
- Salt.
- Ground black pepper.
- Ketchup.
- Vegan Worcestershire Sauce: You can use homemade or store-bought. Soy sauce also works as a substitute, but Worcestershire gives the best flavor.
- Soy sauce: Regular soy sauce works great, but you can use tamari for a gluten-free option or low-sodium soy sauce if you prefer.
- Brown sugar: Can be replaced with coconut sugar, cane sugar, or regular white sugar if needed.
- Dijon mustard: Yellow mustard, spicy brown mustard, or whole grain mustard are all good alternatives.
- Ground ginger.
Find the full recipe with exact measurements in the recipe card below.
How to make tofu katsu
Step 1: Press the tofu with a clean towel and a weight to remove excess moisture. This step is optional but recommended.
Step 2: Mix all the katsu sauce ingredients in a bowl until smooth.
Step 3: Slice the tofu block lengthwise into 4 pieces.
Step 4: Season each piece on both sides with garlic powder, salt, and pepper.
Step 5: Prepare 3 bowls: flour in one, whisk the milk and cornstarch in another, and panko in the last. Coat tofu in flour, dip in the milk mixture, then cover with panko, pressing lightly. Use one hand for wet and the other for dry.
Step 6: Line a baking sheet with parchment and place a wire rack on top.
Step 7: Arrange the breaded tofu on the rack.
Step 8: Heat 1 inch (about 2.5 cm) of oil in a skillet to 350°F (180°C). Fry 2 pieces at a time, 3 minutes per side, or until golden, then transfer to the rack.
Step 9: Serve hot with rice and katsu sauce. I like it with cabbage and sesame seeds on top.
Storage instructions
Fridge: Store cooked tofu katsu in an airtight container for up to 3 days.
Freezer: For best results, freeze the tofu after breading but before frying. Arrange pieces on a baking sheet, freeze until solid, then transfer to a freezer bag or container. They keep up to 2 months.
Reheat from the fridge: Reheat in a skillet at 350°F (180°C) until hot and crispy. Avoid the microwave, as it makes the coating soggy.
Reheat from the freezer: Fry directly from frozen at 350°F (180°C) until golden and heated through. No need to thaw first.
Frequently asked questions
It’s best to press the tofu because removing the extra water makes it firmer and helps it soak up more flavor. If you don’t have time, you can skip this step and the tofu will still turn out fine, just a little softer and less flavorful.
For the best results it’s better to use firm or extra firm tofu since they keep their shape and work well for tofu katsu. Soft or silken tofu isn’t a good choice because it breaks apart too easily.
You’ll know the oil is ready when it reaches about 350°F (180°C). The easiest way is to use a kitchen thermometer, but if you don’t have one, drop a small piece of bread or panko into the oil. If it sizzles and starts to turn golden within a few seconds, the oil is hot enough.
Yes, you can bake it. Place the breaded tofu on a parchment-lined baking sheet, spray or brush lightly with oil, and bake at 400°F (200°C) for about 25–30 minutes, flipping halfway through, until crispy and golden.
Absolutely! Arrange the breaded tofu pieces in a single layer in the air fryer basket, spray lightly with oil, and cook at 375°F (190°C) for 12–15 minutes, flipping once, until crisp and golden.
More tofu recipes
Tofu Katsu
Ingredients
For the tofu:
- 1 block firm or extra-firm tofu, 14-16 ounces (400-450 g)
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup unsweetened non-dairy milk, I use soy milk
- 2 tablespoons cornstarch
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- Neutral oil for frying, I use canola oil
For the katsu sauce:
- ½ cup ketchup
- 2 tablespoons vegan Worcestershire sauce, or soy sauce, although Worcestershire works best
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger
Instructions
- Place the tofu in a clean kitchen towel and press with a steady weight to release excess moisture. This step is optional but recommended for a better texture.
- Add all the katsu sauce ingredients to a bowl and mix until well combined.
- Cut the tofu block lengthwise into 4 equal pieces.
- Season both sides of each tofu piece with garlic powder, salt, and pepper.
- Gather 3 shallow dishes. Add the flour to one, whisk the non-dairy milk and cornstarch in another, and place the panko breadcrumbs in the last. Dredge each tofu piece in flour, dip into the milk mixture, then coat with breadcrumbs, gently pressing so they stick. Use one hand for dry ingredients and the other for wet to keep things neat.
- Line a baking sheet with parchment paper and place a wire rack on top. Set aside.
- Arrange the breaded tofu pieces on the prepared rack.
- Fry the tofu in a skillet with 1 inch (about 2.5 cm) of oil. Use a thermometer to make sure the oil is at 350°F (180°C). Cook 2 pieces at a time for about 3 minutes per side, or until golden brown, then transfer them to the prepared rack.
- Serve immediately with rice and katsu sauce on top. I like adding shredded cabbage and a sprinkle of sesame seeds.
Notes
- Keep cooked tofu katsu in an airtight container in the fridge for up to 3 days.
- For freezing, coat the tofu and freeze it before frying. Place the pieces on a tray, let them harden, then transfer to a bag or container for up to 2 months.
- To reheat from the fridge, warm it in a skillet at 350°F (180°C) until hot and crispy. Skip the microwave to avoid a soggy coating.
- To cook from frozen, fry straight from the freezer at 350°F (180°C) until golden and fully heated through. No thawing needed.
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