If you’re looking for a crispy, flavorful dish that’s both satisfying and easy to make, tofu katsu is a fantastic option. This plant-based version of the classic Japanese breaded cutlet swaps meat for tofu, creating a meal that’s as wholesome as it is delicious. Perfect on its own or paired with sauces and sides, tofu katsu is versatile, crispy, and irresistibly tasty. Here’s everything you need to know to make it at home.
What You’ll Need
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<strong>Ingredients (Makes 2 servings):</strong>
1 240g block fresh extra firm tofu ⠀
1/4 tsp salt, or to taste* ⠀
Canola or other neutral oil, for frying (*Note: feel free to adjust the seasoning as needed. I had mine with curry sauce, which was already flavorful so I didn’t want the dish to be too salty)⠀ Batter
1/4 cup flour⠀
1/2 tbsp + 1 tsp cornstarch ⠀
1/2 tsp baking powder⠀
1/2 tsp salt⠀
1/4 cup room temp. water⠀
Directions
- cup japanese breadcrumbs, or more as needed⠀
- Drain water from the tofu by wrapping them in paper towels and then placing a heavy flat surface (a board or plate) on top of each. Leave for 15 minutes until water has been absorbed by the towels.⠀
- Slice each tofu into two 3/4-inch thick square slabs. Sprinkle with salt as needed.⠀
- Prepare the batter by mixing all the ingredients until smooth. This will be a really thick batter. In another plate or tray, add the breadcrumbs. ⠀
- Place each tofu in the batter then coat into the breadcrumbs. Repeat this step for the rest of the tofu.
- Heat the oil in a frying pan. Once hot (you can test this by putting a little bread crumbs), add in the tofu. Fry for around 6-8 minutes over medium heat until golden brown. Take out of the oil then turn off the heat. ⠀
- Let cool for 5-8 minutes then slice diagonally into strips⠀
Creative Ways to Enjoy Tofu Katsu
Tofu katsu is incredibly versatile. Here are a few ideas to take your meal to the next level:
- Katsu Sushi Sandwiches: Use slices of tofu katsu as the filling for onigirazu, a sushi sandwich wrapped in nori. Add layers of rice, shredded cabbage, and your favorite sauce for a portable, flavorful treat.
- Japanese-Style Katsudon: Turn your tofu katsu into a comforting bowl meal by serving it over rice and topping it with a sweet and savory soy-based sauce, sautéed onions, and a sprinkling of green onions.
Final Thoughts
Tofu katsu is proof that plant-based eating can be exciting and indulgent. Whether you’re enjoying it with a hearty curry, experimenting with sushi sandwiches, or simply savoring it on its own, this dish is sure to impress. Give it a try, and don’t be afraid to make it your own by pairing it with your favorite flavors. Enjoy!
![Follow @conveganence for daily vegan recipes!
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Recipe (yields 2-3 servings)
🌱Ingredients
- 1 small head cauliflower, wash & cut into florets & pat dry with paper towels
- 1 small green bell pepper, cubed
- 1/2 small red onion, cubed
- 2 cloves garlic - sliced
- 1/4 cup [40g] dry roasted cashews
- 4 dried Thai chilis/red chilis, softened in hot water & drained
- oil for frying & cooking
🌱Batter
- 3/4 cup [96g] all-purpose flour
- 1/2 - 3/4 cup ice-cold water
- 1/4 teaspoon salt
- a few shakes of white pepper
🌱Sauce Mix together 2 tablespoons soy sauce/tamari, 1/2 tablespoon thick dark soy sauce (for color), 1/2 tablespoon sugar & 3 tablespoons Chinese cooking wine/sherry/broth in a bowl & set aside.
✅Place batter ingredients in a large mixing bowl & stir to combine. The batter should be thick like a pancake batter.
✅Dredge florets in batter, shake off excess & fry until golden brown (temperature 375F/190°C & I used a small saucepan). Then drain on paper towels.
✅Alternatively, grease a baking sheet pan with oil, place coated florets on the pan. Brush florets with oil & bake at 485F/
250°C until light golden brown for about 20-25 mins, be sure to flip halfway. For the last few minutes, broil to get a crispier ure (oven time varies)
✅To make the sauce, in a heated non-stick pan with 2 teaspoons oil, sauté onion until translucent. Then add garlic, bell pepper, chili & continue to sauté until fragrant. Slowly pour in the sauce & cook to reduce it slightly. Please adjust the sauce based on the cauliflower's size.
✅Finally, add the cauliflower florets, cashews & quickly toss them with the sauce until all incorporated. Serve with rice for a delicious meal.
*Please be sure to dry florets well before coating or the liquid will slowly thin down
#veganfollowback #veganscotland #scottishvegans #veganig #veganinstaclub #glasgowvegan #scottishvegan #scottishfood #scottishfoodie #glasgowfoodie #scottishfood #glasgowvegan #veganglasgow #naturalprotein #vegetarianbreakfast #breakfasttoast #veganfryup](https://conveganence.com/wp-content/uploads/2021/01/131936854_109446914286957_7383745306959709095_n.jpg)
