Tofu Katsu: tender tofu cutlets enveloped in a perfectly golden, crunchy-fried panko crust. This Japanese-inspired dish is crispy on the outside, soft on the inside, and delicious through and through.
As the smells of golden fried Tofu Katsu fills your kitchen, you might imagine yourself discovering a cozy Japanese yokocho alleyway; a warmly lit side street, bustling with vendors, patrons, and the aromas of delicious food and drink.
In Japanese cuisine, katsu refers to a cutlet (oftentimes meat) which is breaded in egg and flour, then fried until crisp. My vegan Tofu Katsu uses firm tofu for a meaty texture and swaps out the eggs in favor of a cornstarch slurry, which acts as a perfect binding agent for the breadcrumb coating.
It takes just a bit of patience to press your tofu and prepare the breading process, but you will be rewarded by perfectly crisp strips of golden tofu that are hearty enough to make a meal when served on a pile of steamed rice, and snackable enough to dunk into your favorite dipping sauce.
Ingredient Notes
- Panko breadcrumbs – These flaky, extra crispy Japanese breadcrumbs are lighter than traditional or Italian breadcrumbs, and will give your tofu katsu the delicate crunch we’re looking for. I have tried replacing them with homemade breadcrumbs, but the cutlets really just don’t come out as crispy. Use the panko! It might sound like a specialty ingredient, but you’ll find panko crumbs in standard grocery stores alongside traditional breadcrumbs.
- Curry powder – The earthy, lightly spiced flavor of curry adds just a hint of flavor to the panko mixture. If you don’t like curry, you could leave it out or swap in some garlic powder instead. I encourage you to give it a shot with the curry powder though, it adds just a depth of flavor without being heavy.
- Cornstarch + Water – The key ingredient combo! Cornstarch is an excellent thickening agent, and when blended into a bit of water, creates a gooey liquid that has very similar properties to whisked egg. This mixture will help your panko bread crumbs to stick to the tofu, creating an even and gloriously golden crust.
- Firm tofu – It is very important that you only use firm or extra-firm tofu for this recipe, as soft or silken tofu varieties will not hold together during breading and frying. We’ll need to prepare the tofu by pressing out excess water (don’t worry, I’ll walk you through it below!), after which you’ll find the bread crumb coating adheres more easily and stays put during cooking.
- Oil for frying – Use whatever neutral oil you would usually shallow or deep fry with. I often use sunflower oil, but options like vegetable oil, canola oil, or peanut oil would work well.
Step-by-Step Instructions
Before you start:
You’ll need to press the tofu ahead of time in order to expel moisture. Simply wrap the tofu block in a clean kitchen towel and set it on a cutting board, then place a heavy object such as a skillet or large can of tomatoes (I have even used a sack of flour before!) on top of the tofu and let it drain for about 30 minutes. Remove it from the paper towels, then turn your tofu so that one of the thinner sides is face up and slice it in half lengthwise, creating 2 broad tofu cutlets.
- Combine. In a wide shallow bowl or plate, combine your panko crumbs, curry powder, and salt.
- Mix. Stir the crumbs and spices together until well mixed.
- Set up. Complete the rest of your breading ingredients by scattering the flour in a second wide plate or shallow bowl. Then whisk the cornstarch + water in a third bowl until blended. The cornstarch mixture should look even and milky, without any visible clumps of starch.
- Coat. Pick up one of your tofu cutlets and place it in the plain all purpose flour, flipping it over to evenly coat all sides and edges. Pick it up and tap lightly to dust off any excess.
- Dip. Transfer the floured tofu piece to the bowl with the cornstarch slurry, again flipping it and turning it around to coat all sides, edges, and corners with the mixture. Once coated, lift the tofu, let it drain for a moment, then immediately place it in the seasoned panko.
- Flip and coat. Flip the tofu around in the breadcrumbs, using your hand to help adhere the crumbs to the wet tofu as needed. The cornstarch slurry in the previous step is key to creating an even coating of panko here, so don’t skimp on it!
- Pan fry. Once your tofu cutlets are breaded, heat about ½ to 1 cup of cooking oil in a frying pan or cast iron skillet over medium-high heat. Gently place your breaded tofu in the hot oil, being careful not to splash the oil as you drop it in. Fry until golden brown on both sides, flipping halfway through.
- Serve! Remove your fried tofu katsu from the hot oil, drain lightly on paper towels, slice as desired, and serve immediately. I like to serve mine with steamed rice, curry sauce, and lime wedges. Accompaniments like shredded cabbage, teriyaki sauce, or soy sauce work well too.
How To Store
Refrigerating Let your tofu katsu cool completely first; this is important as it will help to keep as much crispness as possible. Once cool, arrange it in a paper towel lined airtight container and refrigerate for up to 3 days. I recommend storing your curry katsu sauce separately so that it doesn’t cause sogginess.
Freezing Arrange your fried tofu katsu cutlets on a baking sheet or freezer-safe plate and freeze until firm. Once solid, transfer your cutlets to a freezer-safe airtight container or zip-top bag and freeze for up to 1 month.
Reheating Warm your leftover fried tofu in a 375℉ oven or air fryer for 8-12 minutes until crisp and warmed through. You can also heat them on the stovetop; just arrange them in a dry skillet over medium heat and cook for a few minutes per side until hot. I do not recommend microwaving these as they will get too soggy.
Tofu Katsu Recipe
Ingredients
For the Tofu Katsu:
- 1 8 oz. block firm tofu
- ½ cup panko breadcrumbs
- ¼ tsp curry powder
- ½ tsp salt
- 1/3 cup all-purpose flour
- 2 Tbsp cornstarch
- ¼ cup water
- Neutral oil, for frying
For Serving (optional):
- Cooked basmati rice, jasmine rice, or other long grain rice
- Curry sauce, either store-bought or homemade
- Lime wedges
Instructions
- In a wide shallow bowl or plate, combine panko crumbs, curry powder, and salt.
- Stir the crumbs and spices together until well mixed.
- Scatter the flour in a second plate or bowl, then whisk the cornstarch + water in a separate bowl until blended. The cornstarch mixture should look even and milky, without any visible clumps of starch.
- Pick up one of your tofu cutlets and place it in the plain all purpose flour, flipping to evenly coat all sides and edges. Tap lightly to dust off any excess.
- Transfer the floured tofu piece to the cornstarch slurry, flipping it and turning it around to coat all sides, edges, and corners with the mixture. Lift the tofu, let it drain for a moment, then immediately place it in the seasoned panko.
- Flip the tofu around in the breadcrumbs, using your hand to help adhere the crumbs to the wet tofu as needed. An even coating of the cornstarch is key to helping the crumbs stick.
- Heat about ½ to 1 cup of cooking oil in a skillet over medium-high heat. Gently place your breaded tofu in the hot oil and fry until golden brown on both sides, flipping halfway through.
- Remove your fried tofu katsu from the hot oil and drain lightly on paper towels. Slice as desired and serve immediately with steamed rice, curry sauce, and lime wedges or otherwise as desired!
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