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Breaded and fried tofu katsu cutlets with a simple sweet and sour sauce, rice, cabbage and cucumber for a satisfying and delicious plant-based meal.
What is tofu katsu?
This tofu katsu recipe is inspired by Japanese chicken katsu, a popular dish that’s actually found around the world. It’s much like schnitzel, or breaded and fried cutlet.
Katsu consists of cutlets of meat, usually chicken, coated in bread crumbs, fried until crispy and eaten with tonkatsu sauce. Chicken katsu is generally served with sauce, shredded cabbage or rice.
This recipe is made vegan and plant-based by using tofu instead of chicken.
This recipe includes not only the tofu katsu but a simple sauce to go along with it and suggestions for serving.
For more tofu recipes you’ll love, you have to try tofu bahn mi, orange tofu, sweet and sour tofu, this bbq tofu bowl and crispy baked tofu.
Ingredients
- Tofu: Use extra-firm tofu.
- Panko Breadcrumbs: These are found in a box at the grocery store, usually with other breadcrumbs or in the Asian foods section if you’re in North America.
- Flax: Be sure to use ground flax, not whole flax seeds.
- Flour: You can use all-purpose, whole wheat or gluten-free all-purpose flour.
- Garlic Powder & Onion Powder: You’ll want to use powder here instead of fresh garlic and onion.
- Oil: You can use any neutral oil such as grape seed oil or avocado oil for frying the katsu.
- Ketchup: Any ketchup will do!
- Chili Garlic Sauce: Like sambal oelek.
- Soy Sauce: Any soy sauce works. Use low-sodium if you prefer.
- Worcestershire Sauce: Use vegan Worcestershire to keep the recipe vegan. This can be found in natural food stores, well-stocked grocery stores or online.
- Maple Syrup: Any maple syrup works or you can substitute agave syrup.
- Garlic Powder: Garlic powder is preferred over raw garlic here so the sauce is smooth.
- Rice: Any freshly cooked rice works. Try brown rice, basmati or jasmine rice.
- Cabbage: You can use green or purple cabbage or coleslaw mix. If you have a mandolin that works best for slicing, you want it to be as thin as possible.
- Cucumber: Fresh cucumber is a nice addition for crunch and freshness.
- Sesame Seeds and Green Onion: You can use white or black sesame seeds and feel free to toast them for extra flavour if you like! Green onion, or scallion is a nice addition as well.
How to Make Tofu Katsu
- Step 1: Press the Tofu
- Start by cutting the tofu into three long, thin rectangular slabs. Transfer them to a clean kitchen towel and place a baking sheet on top of them. Weigh the baking sheet down with something heavy and let it sit for 10–15 minutes. This presses the excess moisture out.
- Step 2: Make the Katsu Sauce
- While the tofu is pressing, mix together the sauce ingredients and set aside.
- Step 3: Bread the Tofu
- Now to set up your breading station. You will need 3 shallow bowls. Mix the flax and water in the first bowl, the flour, garlic powder, onion powder, salt and pepper in the second bowl and the breadcrumbs in the third bowl. For breading, coat both sides of the tofu in the flour mixture first, dip in the flax and finally, coat in the breadcrumbs. You can transfer the pieces to a wire rack on a baking sheet until they’re ready to be fried.
- Step 4: Fry the Tofu
- Heat the 2 tbsp oil over medium heat in a large pan. Cast iron works well if you have it. Add the slabs to the pan without overcrowding them, you may need to cook them in two batches. You can keep them warm in the oven until you’re finished drying. Cook the slabs for 3–4 minutes until the golden-brown and crisp on both sides.
- Step 5: Serving Tofu Katsu
- Add rice to a bowl, then arrange the cabbage and cucumber on top. Slice the tofu cutlets into 1/2-inch slices and add them to the bowl. Drizzle the bowls with the katsu sauce, sesame seeds and green onions and enjoy!
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Recipe Notes
The tofu katsu was tested in the oven and it does not work well. Please stick to pan-frying or it may work in an Air Fryer though I haven’t tested that.
The veggies were kept plain as the sauce should provide enough flavour to coat and season everything but if you’d like to dress the cabbage, toss it with 2 tbsp each rice vinegar, soy sauce, mirin and oil, plus 1/2 tbsp sesame oil and 2 tsp sugar.
For a chewier, meatier texture you can freeze and thaw the tofu before making the recipe. Freeze the block in its packaging until solid then thaw in the fridge until defrosted and proceed.
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Recipe FAQs
What can I use instead of Worcestershire sauce?
How to Store
Tofu katsu is best enjoyed fresh while it’s hot and crispy though it can be stored in an airtight container in the fridge for a few days. Leftover katsu can be enjoyed cold or reheated in a pan or in the oven. The katsu sauce can be prepared in advance and stored up to 4 days in the fridge.
Frequently Asked Questions
- → Can I make tofu katsu gluten-free?
Yes, use gluten-free breadcrumbs and a gluten-free flour blend for coating. Also, ensure your soy sauce is gluten-free.
- → What's the best tofu type for katsu?
Extra-firm tofu is ideal. Pressing it helps achieve the best texture for frying.
- → Can I bake or air fry tofu katsu?
Baking is not recommended, but air frying may work with slight adjustments. Frying yields the best crispiness.
- → How do I store leftovers?
Store tofu katsu in an airtight container in the fridge. Reheat in a pan or oven for best texture. Enjoy within 3 days.
- → What can I serve with tofu katsu?
Serve with rice, shredded cabbage, cucumber slices, and drizzle with katsu sauce. Add sesame seeds or green onion for garnish.
- → Can I prepare the sauce in advance?
Yes, the sauce can be made ahead and stored in the fridge for up to 4 days.