Tofu Katsu – Delicious Vegan Food

Enjoy crispy, crunchy Tofu Katsu that exactly looks and tastes like chicken but is not chicken! a vegan version of chicken katsu with crispy, golden tofu. If you like Classic Crispy Chicken Katsu, you’ll love this. This quick and easy tofu katsu is ready in less than 30 minutes only!

Tofu Katsu is Japanese-style breaded tofu in panko breadcrumbs – it’s perfect for serving with rice, noodles, and fresh salad veggies such as cucumber and carrot ribbons. For a vegan version – you can omit the eggs in breading breadcrumbs! This dish is easily one of our new favorite ways to prepare restaurant-style tofu at home! Serve this Japanese comfort food favorite over our Japanese curry rice for the ultimate tofu katsu curry bowl.

The alternative to Japanese Chicken Katsu

If you’re on the hunt for the crispiest, crunchiest tofu, look no further. This tofu katsu is next-level crispy, and honestly, it’s my new favorite way to eat tofu. It’s insanely easy to make, and the texture will blow your mind.

Tofu katsu is the ultimate vegan swap for traditional meat katsu. With a crispy, golden coating on the outside and a tender, juicy interior, it’s like tofu’s answer to chicken or pork katsu. Plus, tofu absorbs all the umami goodness from tonkatsu sauce (which you can easily make vegan with soy sauce, ketchup, and a bit of sweetness).

Here’s the deal: Start by pressing the tofu to remove any excess moisture. Then slice it up, coat it in flour, dip it in plant-based milk and seasoning, and cover it in crispy panko breadcrumbs. Fry until golden brown, and you’ve got crispy tofu perfection.

The best part? Tofu katsu is super versatile. Serve it with steamed rice, stir-fried veggies, or even a crisp salad. It’s also great in a bento box with pickled veggies and miso soup on the side. Whether it’s the main dish or part of a bigger spread, tofu katsu is always a winner.

It’s quick, easy, and perfect for anyone looking to add more plant-based meals to their routine without sacrificing flavor. You’ll get all the crunch and comfort of traditional katsu with a delicious vegan twist.

Everything about Crispy Tofu Katsu

1. So many types of tofu in the store and since starting this series, I’ve learned so much about each one and their purposes in different recipes. To make katsu, we’ll be using extra-firm tofu. It holds its shape well and doesn’t have that much moisture which means it can crisp up nicely and resemble the structure of meat. Tips; Start by wrapping the block of tofu in two or three paper towels or a clean kitchen towel. Place a cast iron skillet or anything heavy on top for 15 minutes to help drain any water. This will make it even more crispy.
2. Vegan-friendly. Instead of the traditional pork, chicken, or beef, this recipe utilizes tofu. You can also omit the egg from the breading.
3. Simple and easy to make. You only need to use a select handful of ingredients to make a fantastic centerpiece for your meal. It’s so easy to make, you only need 30 minutes to finish everything. Also, you can save it for later. just save the tofu in fridge and cook whenever you’re ready.

Ingredients of Tofu Katsu

• Tofu: Firm or extra-firm tofu works best in this recipe. For an extra-meaty texture, try freezing and defrosting the tofu in the container ahead of time. This is key! I went for years without using anything but extra firm tofu. But for amazing, chicken-like tofu, katsu soft tofu is essential. Here’s why: soft tofu has a higher water content than firm tofu, which makes it freeze and thaw without becoming crumbly. Here, I use yellow local tofu; it’s not as smooth as soft white tofu. the texture wise is perfect for me because it’s still smooth but not fragile.
• All-purpose flour; Just a little, to dredge our tofu. All-purpose flour is used to dredge the tofu and help the panko breadcrumbs stick.
• Seasoning I use salt, Mushroom Stock Powder, and White pepper; Simple, but essential to making a flavorful, crispy breading. Adjust seasoning measurements to taste.
• Neutral oil: You can use any oil, my tips are to use high smoke points such as sunflower oil, grapeseed oil, peanut oil, vegetable oil, or canola oil. Avoid olive oil that has a low smoke point.

Coating

• All-purpose flour; All-purpose flour is used to dredge the tofu and help the panko breadcrumbs stick.
• Panko Breadcrumbs; These Japanese breadcrumbs are known for their light, airy texture. They get extra golden brown and crispy when fried, making them a perfect choice for our tofu katsu curry.
• Egg; to help the panko stick to the tofu.

How to Make Tofu Katsu

Start by draining the tofu to remove any excess water. Once drained, place the tofu in a bowl and mash until it has a crumbly, doughy texture.

Add the all-purpose flour, salt, mushroom stock powder, and white pepper to the mashed tofu. Stir well to incorporate the seasonings evenly throughout the mixture.

Once the tofu is seasoned, divide the mixture into three equal portions. Form each portion into a patty, similar in size and shape to a traditional katsu cutlet.

Set up a breading station: first coat each patty in flour, making sure it’s completely covered. Then dip the floured patty into the beaten egg, allowing any excess to drip off. Finally, roll the patty in panko breadcrumbs until it’s evenly coated.

Heat the oil in a frying pan over medium heat. When the oil is hot, carefully drop the breaded tofu patties into the pan. Fry for about 3-4 minutes on each side or until golden brown and crispy. Once the katsu is golden and crispy, remove from the pan and drain any excess oil.

Enjoy your tofu katsu, now ready to serve! Serve with rice or a fresh salad.

Serving Suggestions

Once you’ve made your delicious tofu katsu, you’re going to have to figure out what to serve it with! Here are some of our suggestions:

• Over rice with tonkatsu sauce. This is one classic way to enjoy katsu. Just whip up a batch of fresh rice, lay your tofu cutlets on top, and drizzle on some tonkatsu sauce. Top with some sliced scallions.
• With Japanese curry sauce. This is one of our favorite ways to eat tofu katsu during the colder months when we’re craving heartier dinners. Japanese curry is a thick, savory stew filled with delicious veggies. It goes perfectly with these crispy tofu katsu cutlets.
• Tofu Katsu Curry – the judges are still out on which style of tofu Katsu reigns supreme.  Some folks (like me), love it with tonkatsu sauce, and some swear by making tofu katsu with a mild Japanese curry.   If you want to make a tofu katsu curry instead, you should sauté some onions in sesame oil and then add a small amount of flour to create a roux.  Once the flour is lightly browned, add in some par-cooked big chunks of potatoes, carrots, and peppers, a can of full-fat coconut milk, curry powder, and soy sauce to taste.   Then just serve over rice with crispy slices of freshly fried tofu katsu on top. 

Recipe Notes

• Once your tofu katsu has been coated, you have two choices: you can fry it immediately, or you can place it in the fridge for a short time to firm it up and make it easier to handle when frying.
• Remember that tofu katsu can be delicate, so it’s important to fry it carefully to avoid it falling apart.

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Written by Silni Asfia