Sharing here 4 ways you can enjoy Crispy Tofu Katsu– they’re slabs of tofu coated in breadcrumbs and cooked until golden brown and crisp!
MAKING THE TOFU KATSU
USING EXTRA FIRM TOFU
I prepared my tofu by wrapping it in a towel and placing some plates to press out the liquid.
Leave your tofu to press for 10-15 minutes. This way the excess liquid seeps out and is absorbed by the towel.
I sliced the extra firm tofu into slabs before preparing the batter and coating.
Around 3/4 to 1-inch thick slabs are good.
PREPARE THE BATTER
Add in the water
The batter will be really thick to be able to stick to the tofu well.
Dip each piece of the tofu into the batter then transfer it to the bread crumbs to evenly coat.
I like to use my left hand for wet and my right hand for the dry breadcrumb mix to keep things as clean as possible.
Repeat this until you’ve coated all the slabs.
Now it’s time to cook the slabs of coated tofu!
I used a large cast iron pan and heated up some neutral oil.
Once the oil is hot, you can add in the tofu.
To test out the heat of the oil, you can simple add a few breadcrumbs. If it immediately sizzles, it’s good to go!
You’ll want the oil to be VERY HOT.
Leave the side to cook until golden brown and crisp before flipping the tofu katsu over to cook the remaining side.
After it cooks, remove the tofu from the oil and drain any excess oil by placing it on a strainer or cooling wrack. You can leave the tofu to cool for a few minutes.
You can then slice them diagonally.
Now you can check out the 4 ways to enjoy tofu katsu below:
3. Teriyaki Tofu Katsu Rice Bowls
You’ll find the recipe for these crispy tofu katsu below!
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Vegan Crispy Tofu “Katsu”
- 1 cup japanese breadcrumbs or panko, plus more as needed
To Serve (up to you how you want to enjoy your katsu!)
- Japanese curry
- Homemade teriyaki sauce
- Steamed rice
- You can watch the video below on how to make tofu katsu!
- 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. You can also opt to use a tofu press.
- Slice each tofu into 1/2 inch thick square slabs. You may be able to slice one tofu into 3 slabs, depending on the thickness of your tofu. Season with salt as needed. If you end up with extra tofu, you can always enjoy it as is!
- Prepare the batter by mixing all the ingredients until smooth. 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.
- Baking option below.
- 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 them out of the oil then turn off the heat.
- Let cool for 10-15 minutes to maintain the crispness then you can opt to slice them diagonally into 1-inch thick pieces.
- Enjoy as is, with teriyaki sauce, curry, rice, it's really up to you!
- Baking option: Heat your oven to 350F. Place the coated tofu on a lined baking tray (I used parchment paper). Spray or brush some oil on the tofu. Bake them for 35 to 40 minutes or until lightly browned and crisp. Flip halfway through baking. Note that they won't turn as evenly golden brown compared to those that are fried but still very crisp!
- Air-Frying option: Note that air-fryer settings may vary. This is using a Cuisinart air fryer/toaster oven combo.To air-fry the tofu, set the air-fryer at 350F then cook for 10 minutes on each side until lightly brown and crisp.
- Do note that when baking/air-frying the tofu will not be as "juicy" as those that are fried with oil.