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
Dry Mix
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.
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Repeat this until you’ve coated all the slabs.
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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.
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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.
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Now you can check out the 4 ways to enjoy tofu katsu below:
2. Tofu Katsu Sushi Sandwiches or Onigirazu
3. Teriyaki Tofu Katsu Rice Bowls
These bowls are basically tofu katsu enjoyed with my homemade teriyaki sauce. Served over steamed short grain rice, some chopped lettuce, and togarashi.
You’ll find the recipe for these crispy tofu katsu below!
If you make this recipe, please tag me on my Facebook or Instagram and use the hashtag #thefoodietakesflight 🙂
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Vegan Crispy Tofu “Katsu”
Ingredients
- 400 g extra firm tofu , I used two 200g blocks
- Neutral oil for frying
- 1/2 tsp salt or to taste
Batter
- ½ cup all-purpose flour
- 1 tbsp + 2 tsp cornstarch
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp paprika powder , optional
- ½ cup room temp. water
Breading
- 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
Instructions
- 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.
WATCH Video
NUTRITIONAL INFO
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This Post Has 14 Comments
I tried this recipe a couple of months ago and am going to make it again this weekend. I am not very familiar with tofu but am trying to learn about the different ways of how to cook it. This was by far my favourite way so far! The texture of the tofu turned out really nice and it had a great crunch from the breading as well. It was also super easy to make!
Hi Julia! So happy you enjoyed this recipe 🙂 thanks so much!
Love this recipe! The first time I fried it, but the next few times I have baked it. I do it at 400 for 25-30 mins (flipping halfway) and it always turns out perfectly crisp. Thank you for sharing this recipe!
Glad you enjoyed it!! ◡̈
I made this yesterday for my family and it was super. My grandson said I could make this every day. (And he is good an analysing tastes). I also made the Teriyaki Sauce. Also super. Thank you.
Ahh so happy to hear this. Thanks so much Lynley! ◡̈
Yummy! Do you any ideas on a replacement for the wheat flours for those who may be gluten intolerant. Love, love, love your recipes 😊
Hi Sophia! You’re free to use any other type of flour like chickpea flour for the batter. It won’t affect that texture as much since it’ll be coated with the breadcrumbs anyway. Hope this helps!! ◡̈
I made this tonight and it turned out so crispy and delicious! I can’t eat corn so I used arrowroot starch instead of corn starch. Even though the batter seasoning seems simple, the tofu were quite flavorful and I will definitely be making this recipe again.
Thanks so much Leah!
Amazing!
Very good content, gained another follower.
This looks great! I’m curious, what is the purpose of the baking powder?
The baking powder helps make the batter a bit lighter but you can skip it as well. ◡̈