Go Back
–+ servings
Japanese-style tofu katsu bowl with rice, cabbage, and sesame seeds.
Print Recipe
5 from 1 vote

Tofu Katsu

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.
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Main Dish
Cuisine: Japanese
Diet: Vegan
Servings: 4 servings
Calories: 440kcal
Author: Iosune Robles

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
US Customary - Metric

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.
    Tofu wrapped in a clean towel on a plate with a pot on top.
  • Add all the katsu sauce ingredients to a bowl and mix until well combined.
    Katsu sauce in a bowl.
  • Cut the tofu block lengthwise into 4 equal pieces.
    Tofu pieces on a plate.
  • Season both sides of each tofu piece with garlic powder, salt, and pepper.
    Seasoned tofu pieces on a plate.
  • 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.
    Triptych showing a tofu piece being coated in each of the three shallow dishes.
  • Line a baking sheet with parchment paper and place a wire rack on top. Set aside.
    Wire rack on a lined baking sheet.
  • Arrange the breaded tofu pieces on the prepared rack.
    Breaded tofu pieces on a wire rack on a lined baking sheet before cooking.
  • 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.
    Cooked tofu pieces on a wire rack on a lined baking sheet.
  • Serve immediately with rice and katsu sauce on top. I like adding shredded cabbage and a sprinkle of sesame seeds.
    Bowl of tofu katsu served over rice with cabbage on the side and sesame seeds on top.

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.

Nutrition

Serving: 1serving | Calories: 440kcal | Carbohydrates: 52.4g | Protein: 14.8g | Fat: 19.9g | Saturated Fat: 2g | Polyunsaturated Fat: 7.3g | Monounsaturated Fat: 10g | Sodium: 1307mg | Potassium: 334mg | Fiber: 2.1g | Sugar: 11.3g | Vitamin A: 12IU | Calcium: 405mg | Iron: 3mg
QR Code linking back to recipe