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Easy Tofu Katsu

tofu katsu
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5 from 1 review

Get the texture and flavors you love from a traditional tonkatsu dish, minus the meat. This tofu katsu is not only delicious, it’s also a healthier way to enjoy this Japanese classic!

Ingredients

Units Scale
  • 1 block (14 or 16 oz) extra firm tofu, drained
  • 1/4 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 large egg, or for vegans, use 1 flaxseed egg (1 tablespoon ground flaxseed mixed with 2 1/2 tablespoons water. Let sit for 5 minutes before using)
  • 1 teaspoon dijon mustard
  • 1 cup breadcrumbs
  • 1/3 cup vegetable or grapeseed oil
  • Tonkatsu sauce, for serving

Instructions

  1. Wrap the tofu in paper towel and place it on a plate. Put another plate on top of the tofu to add weight. If the plate is light you can add something to it so it’s heavy enough to bring out excess water from the block of tofu. Leave for 30 minutes.
  2. Unwrap the tofu and slice it in half, lengthwise. Then slice each half widthwise. You should have four equal tofu steaks at this point. Wrap each piece with a paper towel and leave for 5 minutes.
  3. Meanwhile, add the flour to a shallow bowl big enough to dip the tofu steaks, and add the salt and pepper. Stir and set on the kitchen counter.
  4. Whisk the egg in a separate shallow bowl along with the mustard. Set the bowl next to the flour.
  5. Put the breadcrumbs in another shallow bowl and set it next to the bowl with the egg mixture.
  6. In a large deep skillet over medium high heat, add the oil.
  7. While the oil is heating up, grab a tofu steak and dip it in the flour. Make sure all sides are covered.
  8. Next, dip the same tofu steak into the egg mixture and finish by dipping it into the breadcrumbs. Repeat the same steps for the remaining 3 tofu steaks.
  9. When the oil is hot (about 350ºF), gently add the tofu steaks. An easy way to tell if the oil is hot enough is by dropping a few breadcrumbs. If they sizzle it means the oil is ready.
  10. Fry on each side for 2 to 3 minutes, until they are golden brown. Do the same for all the sides. Turn the heat off and transfer the tofu katsu steaks to a plate covered with paper towel or a wire rack.
  11. Slice the tofu steaks into thick strips and serve with tonkatsu sauce and/or grain mustard.

Notes

Tofu katsu is best when served immediately because of its very crispy texture.

But if you have leftovers or would like to eat them later, store in the fridge in an airtight storage container. They should last for up to 2 days.

Nutrition

Find it online: https://pickledplum.com/tofu-katsu/

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