Crispy Tofu Katsu (Print Version)
Crispy panko-crusted tofu cutlets served with tangy-sweet sauce - a delicious plant-based take on the Japanese classic.
# Ingredients:
→ For the Tofu Katsu
01 -
14 oz block firm tofu, pressed to remove excess moisture
02 -
1/2 cup all-purpose flour
03 -
1/2 teaspoon salt
04 -
1/2 teaspoon black pepper
05 -
1/2 teaspoon garlic powder
06 -
1/2 cup non-dairy milk, such as soy or almond
07 -
1 cup panko breadcrumbs (use gluten-free if desired)
08 -
1 tablespoon vegetable oil, for frying
→ For the Katsu Sauce
09 -
2 tablespoons ketchup
10 -
1 tablespoon soy sauce
11 -
1 tablespoon maple syrup (or honey)
12 -
1 teaspoon rice vinegar
13 -
1/2 teaspoon Dijon mustard
14 -
1/2 teaspoon garlic powder
15 -
1/4 teaspoon ground ginger
# Steps to Follow:
01 -
Place the tofu between two paper towels or a clean kitchen towel, and press gently to remove excess moisture.
02 -
Cut the tofu into 4 equal pieces, about 1-inch thick.
03 -
In a shallow bowl, combine the flour, salt, black pepper, and garlic powder.
04 -
Pour the non-dairy milk into another shallow bowl.
05 -
Place the panko breadcrumbs in a third shallow bowl.
06 -
Dredge each tofu slice in the flour mixture, then dip it into the non-dairy milk, and finally coat it with panko breadcrumbs. Press gently to make sure the breadcrumbs adhere.
07 -
Heat the vegetable oil in a large skillet over medium-high heat.
08 -
Add the tofu slices to the skillet and cook for 2-3 minutes on each side, or until golden brown and crispy.
09 -
Remove the tofu from the skillet and place it on a plate lined with paper towels to absorb any excess oil.
10 -
In a small bowl, whisk together ketchup, soy sauce, maple syrup, rice vinegar, Dijon mustard, garlic powder, and ground ginger. Adjust the flavor to taste, adding more sweetener or vinegar if needed.
11 -
Slice the tofu katsu into strips and drizzle with the homemade katsu sauce. Serve with steamed rice or a side of vegetables.
# Additional Notes:
01 -
Pressing the tofu removes excess moisture and ensures a crispy texture when fried.
02 -
Panko breadcrumbs create the light, crunchy coating characteristic of katsu.
03 -
The tangy and sweet katsu sauce enhances the flavor of the tofu.