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.
1. 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. 2. 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.
4. 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. 5. 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.
3. 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.