Serves 2
390 min
Crispy Tofu Katsu
Recipe GLPR3bb4bc87e9b6e1
Golden-crusted tofu cutlets with a crispy panko coating, inspired by Japanese katsu technique. Serve with steamed rice, pickled vegetables, and your favorite sauce for a satisfying, plant-based main course.
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Ingredients
1 pound Firm tofu
Kosher salt
Freshly ground black pepper
¼ cup All-purpose flour
¼ cup Plant-based egg substitute (aquafaba or oat milk)
½ cup Panko breadcrumbs
Vegetable oil for frying
Directions
Press the tofu to remove excess moisture. Wrap the block in a clean kitchen towel and place on a plate. Set a heavy object on top and let sit for 30 minutes to an hour, allowing liquid to drain.
Once pressed, cut the tofu block into 4 equal rectangular cutlets, approximately 1/2 inch thick.
Season both sides of each tofu cutlet generously with kosher salt and freshly ground black pepper.
Set up three shallow bowls for breading: place flour in the first, plant-based egg substitute in the second, and panko in the third.
Coat each tofu cutlet first in flour, shaking off excess. Then dip into the plant-based egg substitute, allowing excess to drip off. Finally, press firmly into the panko, coating both sides evenly.
Heat vegetable oil in a deep skillet or Dutch oven to 350°F, or until a small piece of panko sizzles immediately upon contact.
Carefully place the breaded tofu cutlets into the hot oil, working in batches if necessary to avoid crowding. Fry for 3-4 minutes per side, until the coating is golden brown and crispy.
Remove the tofu katsu from the oil using a slotted spoon and drain on a paper towel-lined plate. Serve immediately while still hot and crispy.
