Description
Tofu Katsu is a crispy, golden-brown Japanese-inspired dish featuring extra firm tofu coated in seasoned flour, dipped in milk, and covered with crunchy panko breadcrumbs before being pan-fried or air-fried to perfection. This recipe offers a delicious plant-based alternative to traditional katsu, perfect for serving with rice, Japanese curry, or your favorite dipping sauce like tonkatsu sauce.
Ingredients
Scale
Main 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)
Instructions
- Press the tofu: Press the tofu blocks for 10-15 minutes using a tofu press or by placing the blocks between paper kitchen towels with a heavy object such as a pot on top. This removes excess moisture and helps the tofu hold its shape during frying.
- Slice and season: Slice the tofu blocks in half horizontally so each slice is about 0.5 inch (1.5 cm) thick. Season both sides with salt and black pepper evenly.
- Prepare the dipping station: Set up three separate bowls as follows: 1) Mix ¼ cup flour with a good pinch of salt, pepper, and garlic powder; 2) Mix ¼ cup milk with 1 tablespoon flour; 3) Place ½ cup panko breadcrumbs in the third bowl.
- Coat the tofu: Dip each tofu slice first into the seasoned flour mixture, then into the milk mixture, and finally coat with panko breadcrumbs. Press the panko crumbs firmly onto all sides and edges to ensure complete coverage. Repeat for all tofu pieces.
- Pan frying: Heat oil in a saucepan over medium-high heat. Test the oil’s readiness by dropping a pinch of flour into it; if it bubbles, the oil is ready. Carefully add tofu pieces, making sure they do not touch or overlap.
- Fry the tofu: Fry each side of the tofu for a few minutes until golden brown. Flip the pieces and fry the edges as well to achieve a uniform crispiness.
- Drain excess oil: Transfer the cooked tofu to a plate lined with paper towels or a wire rack to remove excess oil. Immediately sprinkle the tofu with salt for enhanced flavor.
- Serve: Slice the crispy tofu katsu diagonally. Serve warm with steamed rice, Japanese curry, or your favorite dipping sauce such as tonkatsu sauce.
- Air fryer method (optional): Preheat the air fryer to 400°F (200°C). Lightly spray oil on the air fryer basket base. Place tofu pieces in a single layer with space between each. Spray oil generously over the tops of the tofu. Cook for 10 minutes until golden brown on top.
- Flip and finish air frying: Flip the tofu pieces, spray oil again on top, and cook for an additional 5 minutes until tops are golden and crispy.
Notes
- Pressing tofu is essential for a crispy texture and to prevent sogginess.
- Using soy milk makes this recipe suitable for lactose-free diets.
- If pan frying, use moderate heat to avoid burning and ensure even cooking.
- The air fryer method is a healthier alternative requiring less oil.
- Serve immediately for best texture; leftover tofu katsu can be reheated in an air fryer.
- Adjust garlic powder and seasoning amounts to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Keywords: Tofu Katsu, Crispy Tofu, Japanese Tofu Recipe, Pan-Fried Tofu, Air Fryer Tofu, Plant-Based Katsu, Vegan Katsu
