Crispy Tofu Katsu Recipe on Food52 (2024)

Japanese

by: WoonHeng Chia

May18,2021

5

3 Ratings

  • Prep time 6 hours 30 minutes
  • Cook time 5 minutes
  • makes 2

Jump to Recipe

Author Notes

This tofu katsu recipe will change the way you eat tofu. In Japanese, katsu translates to "cutlet." The most popular katsu options are pork (tonkatsu) or chicken, but tofu is an excellent substitute. This recipe works great with firm tofu, which I love freezing for an extra spongy and chewy texture. (You can read more about this awesome technique here.) To create a super-crunchy texture, I coat the tofu with a thick batter, dredging it in a plant-based egg liquid, packing each side with panko, then shallow-frying in hot oil. There are many great alternatives to replace the plant-based egg, such as chickpea brine (aquafaba) or thick, plant-based milk such as oat. I find that the plant-based egg and chickpea brine work the best, as they are generally thicker, helping the panko adhere better. The tofu katsu can be served as is with white rice and a side of sauce, like tonkatsu sauce. My family likes to pair it with Japanese curry. Other combinations that go well with tofu katsu: Serve it with tossed noodles, or use it as a crispy protein for sandwiches.
WoonHeng Chia

  • Test Kitchen-Approved

What You'll Need

Ingredients
  • 1 poundfirm tofu
  • Kosher salt and freshly ground black pepper
  • 1/4 cupall-purpose flour
  • 1/4 cupplant-based egg, aquafaba, or oat milk
  • 1/2 cuppanko
  • Vegetable oil, for frying
Directions
  1. Remove the tofu from its package and drain out the water (but save the package!). Wrap the tofu with paper towels or a clean dishcloth. Place on a cutting board and top with a plate. Now top this plate with something heavy, such as cans or cartons. Let the tofu drain for 10 to 15 minutes.
  2. Unwrap the tofu. Halve the tofu lengthwise into two slabs. (I like to trim the sides to make it look like a chicken cutlet, but this is optional.) Return the tofu to its package. Freeze for at least 6 hours or overnight.
  3. The day before you’re ready to eat, thaw the tofu in the fridge. (To speed things up, you can transfer it to the counter or microwave it as needed.) Squeeze the tofu slabs between your palms or drain them on paper towels to remove as much liquid as possible. Season both sides generously with salt and pepper.
  4. Set up the dredging station: Place the flour, plant-based egg (or aquafaba or oat milk), and panko on three separate plates. Season each with salt and pepper.
  5. Coat a tofu slab on all sides with flour. Next, dip it into the plant-based egg until completely coated, shaking off any excess. Finally, place the tofu in the panko and gently press down until all sides are well coated. Repeat with the second slab.
  6. Add enough oil to a large skillet to rise ½ inch up the sides. Set over medium heat. To test if the oil is ready, you can use a thermometer (aim for 350°F) or drop a small piece of panko into the oil (if it sizzles, then the oil is ready).
  7. Carefully slide the tofu slabs into the hot oil—the tofu should sizzle instantly. After 2 to 4 minutes, once the tofu is golden (use a pair of tongs to lift a corner to check the color), carefully flip and fry the other side. Note: If it's browning too quickly, you can lower the heat a little.
  8. When both sides are golden, transfer the tofu katsu to a wire rack to drain. This will keep the katsu crispy. Eat hot.

Tags:

  • Japanese
  • Appetizer

See what other Food52ers are saying.

Recipe by: WoonHeng Chia

Popular on Food52

4 Reviews

NoelleMaine October 2, 2022

Ahmazing. Simply ahmazing! Are there steps involved? Yup. Is it worth it? Our tastebuds are testifying that yes, these delicious morsels are so very worth it. The recipe itself is really easy, it just takes a bit of commitment. Our tofu steaks stayed in the freezer for severally weeks until inspiration hit and time allowed for the making of it all. We devoured these (and there are some fiiercely dedicated carnivores in our clan)! Thanks for this great recipe, the next round of tofu steaks are already in the freezer.

djkoolwhip March 6, 2022

Can I use cornstarch instead of flour?

BoulderGalinTokyo May 11, 2021

Absolutely PERFECT Crust on this! Thanks for sharing new techniques.

WoonHeng C. May 24, 2021

Thanks so much! Really glad you loved it. :)

Crispy Tofu Katsu Recipe on Food52 (2024)
Top Articles
Latest Posts
Article information

Author: Greg O'Connell

Last Updated:

Views: 5873

Rating: 4.1 / 5 (42 voted)

Reviews: 81% of readers found this page helpful

Author information

Name: Greg O'Connell

Birthday: 1992-01-10

Address: Suite 517 2436 Jefferey Pass, Shanitaside, UT 27519

Phone: +2614651609714

Job: Education Developer

Hobby: Cooking, Gambling, Pottery, Shooting, Baseball, Singing, Snowboarding

Introduction: My name is Greg O'Connell, I am a delightful, colorful, talented, kind, lively, modern, tender person who loves writing and wants to share my knowledge and understanding with you.