Name: Tofu Katsu (Crispy Perfection) Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 9 oz / 250 g extra firm tofu; ¼ cup all purpose flour; ¼ cup milk (soy milk recommended); ½ cup panko bread crumbs; Pinch of garlic powder; Salt to taste; Black pepper to taste; Oil for frying (sunflower oil recommended)

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Introduction

Tofu Katsu is a deliciously crispy, plant-based twist on the classic Japanese dish. With a crunchy panko coating and tender tofu inside, it’s perfect for a quick and satisfying meal that pairs beautifully with rice and curry or your favorite dipping sauce.

A white plate with blue geometric patterns holds a bed of fluffy white rice sprinkled with small pieces of green herbs. On top of the rice lie two golden brown breaded chicken cutlets, each sliced into several strips showing the crispy texture on the outside and the cooked chicken inside. The chicken pieces have a rough, crunchy coating with some scattered green herb bits adding color. Part of a white bowl with dark brown sauce sits next to the plate on a white marbled surface, and a pair of wooden chopsticks with blue and white accents lie nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

9oz / 250g extra firm tofu
¼ cup all purpose flour
¼ cup milk (soy milk works well)
½ cup panko bread crumbs
Pinch of garlic powder
Salt and black pepper to taste
Oil for frying (sunflower oil recommended)

Instructions

Step 1: Press the tofu blocks for 10–15 minutes using a tofu press or place them between paper towels and weigh down with a heavy object like a pot to remove excess moisture.
Step 2: Slice the tofu blocks horizontally in half to about 0.5 inch / 1.5cm thickness. Season both sides with salt and pepper.
Step 3: Set up three bowls for a dipping station: (1) mix flour with a pinch of salt, pepper, and garlic powder; (2) combine milk with 1 tablespoon of flour; (3) place panko breadcrumbs in the third bowl.
Step 4: Dip each tofu piece first into the seasoned flour, then the milk mixture, and finally coat thoroughly with panko crumbs. Press the crumbs on all sides to ensure they stick well. Repeat with all pieces.
Step 5: Heat oil in a saucepan over medium-high heat. Test readiness by adding a small pinch of flour—it should bubble if hot enough. Carefully place tofu pieces in the oil without overcrowding.
Step 6: Fry each side for a few minutes until golden brown, flipping carefully. For pan frying, also crisp up the edges by standing the tofu on its sides once both flat sides are done.
Step 7: Remove cooked tofu and drain on paper towels or a wire rack to remove excess oil. Sprinkle lightly with salt while still warm.
Step 8: Slice the crispy Tofu Katsu diagonally and serve with rice, Japanese curry, or your favorite sauce like tonkatsu sauce.
Air Fryer Method: Preheat air fryer to 400°F / 200°C. Lightly spray the air fryer base with oil. Arrange tofu pieces in a single layer with space between each. Spray oil generously on top of tofu. Cook for 10 minutes until golden brown, then flip and spray tops with oil again. Cook for an additional 5 minutes until evenly crisp.

Tips & Variations

Pressing tofu well is key to a crispy texture; remove as much moisture as possible.
Use gluten-free flour and panko for a gluten-free version.
Add a little cayenne or smoked paprika to the flour mix for a subtle spicy kick.
Serve with homemade tonkatsu sauce, or a mix of ketchup and Worcestershire sauce as a quick dip.
Oven-baking at 425°F for 15 minutes can be a healthier alternative; flip halfway through.

Storage

Store leftover Tofu Katsu in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or air fryer to maintain crispiness. Microwaving may make the coating soggy.

How to Serve

A white bowl with a blue geometric pattern holds a bed of fluffy white rice sprinkled with small green herb pieces. On top of the rice, there are two pieces of golden brown breaded chicken cut into thick slices, showing a crispy, crumbly texture on the outside. The chicken pieces are arranged close to each other, with the edges of the rice peeking through. Next to the bowl, on a white marbled surface, part of a white bowl filled with dark brown sauce is visible, along with wooden chopsticks with blue patterned handles resting on a light blue cloth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use soft tofu for this recipe?

Extra firm tofu is best as it holds its shape and crisps well. Soft tofu is too delicate and will likely fall apart during frying.

What can I substitute for panko breadcrumbs?

If you don’t have panko, you can use regular breadcrumbs, crushed cornflakes, or crushed rice crackers for a similar crunch.