Simple Tofu Katsu: Crispy Japanese Tofu Cutlet


This tofu cutlet is the crunchiest! And it’s the perfect of each worlds. Get the feel and flavors you like from panko breaded Japanese tonkatsu – however maintain it on the more healthy aspect with this simple vegetarian tofu katsu (cutlet). Drizzle with tonkatsu sauce (I’ve received a recipe for that as nicely!), or serve in katsu curry. Plus I’ll present you a easy, foolproof technique for draining extra water out of your tofu so it doesn’t splatter while you fry it. You’re gonna love this one!

tofu katsu

Prepare for the crunch!

What’s Katsu

Katsu is the Japanese phrase for cutlet. It mostly refers to a panko breaded and fried pork cutlet (tonkatsu) – or a fried hen cutlet (torikatsu).

In Japan, fried katsu is usually served with shredded cabbage and tonkatsu sauce – or as a meaty part on a plate of Japanese curry rice (katsu karē).

What’s Tofu Katsu

Whereas the preparation is identical as conventional Japanese fried cutlets, tofu katsu merely signifies that further agency bean curd is used because the protein as an alternative of meat.

The flavour, crunchy texture – and the simple similarities to conventional katsu – will shock you in one of the simplest ways!

ingredients for tofu katsu

Tofu Katsu Components

  • Further-Agency Tofu: Silken, comfortable or medium tofu will probably be too comfortable for katsu tofu. It must be extra-firm in order that it holds as much as being dealt with – and is substantive sufficient to imitate a meaty texture. Make sure to examine the recipe steps for particulars on methods to correctly drain water from agency bean curd.
  • All-Goal Flour: Very similar to a pork or hen katsu, you’ll dredge the tofu cutlets in flour earlier than the eggwash.
  • Salt and Pepper: These widespread family spices are combined in with the flour to impart a little bit of taste. Use 1/2 tsp kosher salt when you’ve got it useful.
  • Egg: That is your binding agent for the cutlets. Beat one giant egg. In case you are making a vegan tofu katsu, sub out the egg for a flaxseed egg (1 tablespoon floor flaxseed combined with 2 1/2 tbsp water. Let sit for five minutes whole time earlier than utilizing).
  • Dijon Mustard: This sharp and spicy mustard is ideal for a little bit of added tang. Whisk 1 teaspoon in together with your egg simply earlier than breading the cutlets.
  • Panko Breadcrumbs: Meals fried with these Japanese breadcrumbs stays crunchy longer. We’ll speak extra about panko in only a sec.
  • Cooking Oil: Use a impartial oil for this katsu tofu. Vegetable oil or grapeseed oil will do properly.
  • Tonkatsu Sauce: This iconic sauce will get a savory, tangy and candy taste profile from soy sauce, Worcestershire sauce and ketchup. It’s elective – nevertheless it’s so scrumptious. Make your personal at house with 4 substances (examine the video right here)!
tofu wrapped in paper towel

What’s Panko

Panko is the Japanese phrase for breadcrumbs created from Japanese milk bread (shokupan). The bread is flaked into giant dried bits that don’t pack collectively as carefully as finer breadcrumbs.

Utilizing panko breadcrumbs ends in fried meals which have a lightweight, crispy, ethereal crunch. And meals fried with panko tends to retain the crunch for for much longer with out getting soggy.

You may make your personal panko breadcrumbs at house with this recipe. When you make your personal, you’ll want to retailer them in an hermetic container. Alternatively, it’s pretty simple to seek out panko at most grocery shops as of late – or you’ll be able to seize panko on Amazon.

tofu with breadcrumbs

How one can Make Tofu Katsu

  1. Prep the Tofu: Wrap the tofu block in paper towels and place on a plate to empty. Place one other plate (or a heavy e book) on prime of the tofu so as to add weight. Go away for half-hour. This brings out extra moisture. After half-hour, unwrap the tofu and slice in half, lengthwise. Then slice every half widthwise (this may go away you with 4 equally portioned items). Wrap each bit with a paper towel and go away for an additional 5 minutes.
  2. Portion the Breading and Egg Wash: Place your flour in a shallow bowl (one sufficiently big to accomodate the tofu cutlets), stir within the salt and pepper, then put aside. In a separate bowl, whisk the egg (or vegan flaxseed egg) together with the mustard. Set that dish subsequent to the flour. Place the panko breadcrumbs in a 3rd bowl and set it subsequent to the egg combination.
  3. Warmth the Oil: In a deep giant skillet over medium-high warmth, add the cooking oil.
  4. Coat the Tofu: Whereas your oil is heating up, seize a tofu steak and dip it within the bowl with the flour. Be sure all sides are evenly coated. Subsequent, dip the identical tofu cutlet into the egg combination – and end by coating it within the panko breadcrumbs. Repeat these steps with the remaining tofu cutlets.
  5. Pan Fry the Tofu Katsu: As soon as the oil is sizzling (about 350°F), add the breaded tofu gently to the pan. Fry on both sides for two to three minutes till golden brown. Do that for all sides (together with the sides). Flip the warmth off and permit to empty on a plate coated in paper towels – or a wire rack.
  6. Slice and Serve: Lastly, slice the tofu cutlets into thick strips. Serve with tonkatsu sauce, grain mustard – or atop Japanese curry rice.
frying tofu steaks in a pan

What to Serve With Japanese Tofu Cutlets

A typical option to serve any type of Japanese katsu is with tonkatsu sauce – alongside a mountain of shredded cabbage and a bowl of completely steamed Japanese rice. Listed here are a couple of extra concepts for good Japanese sides to make it a full meal:

And Test Out These Different Scrumptious and Simple Japanese Recipe Roundups

sliced tofu katsu

Why This Recipe Works

  • It’s so crispy and filling. The tofu cutlets actually mimic a correct pork (tonkatsu) or hen cutlet – with a mammoth quantity of crunch.
  • It’s versatile. Serve this tofu katsu nonetheless you’d like. Whether or not you you make your personal do-it-yourself tonkatsu sauce, otherwise you purchase Bulldog model sauce – otherwise you gravitate to candy chili sauce or ketchup and mustard. Or as a crispy protein topper for salads. It simply plain works. And clearly tofu katsu curry is a scrumptious plug and play possibility.
  • It’s simple. Frying pans filled with effervescent oil have a tendency to provide me a ton of hysteria. Splash burns are the worst. However for some motive, this recipe presents little or no of the everyday hazard. That’s in all probability as a result of we drain the surplus water from the tofu block earlier than breading it.

How one can Retailer Leftover Japanese Katsu Cutlets

Since these tofu katsu cutlets style finest when crispy, you’ll get pleasure from them probably the most recent out of the frying pan.

  • That stated, if you happen to do have leftovers, you’ll be able to retailer them inside an hermetic meals storage container within the fridge for as much as 2 days max.
  • Reheat them by inserting the tofu katsu in a sizzling pan on the stovetop till heated by means of – or bake leftovers within the oven or air fryer at 350°F for about 10-Quarter-hour, till heated by means of.
tofu katsu with sauce

Did you want this simple Japanese crispy tofu katsu recipe? Are there adjustments you made within the kitchen that you simply want to share? Share your ideas and proposals within the feedback part beneath!


Simple Tofu Katsu

  • Creator: Caroline Phelps
  • Prep Time: 45 minutes
  • Prepare dinner Time: 6 minutes
  • Complete Time: 51 minutes
  • Yield: 4 tofu steaks 1x
  • Class: Essential
  • Methodology: Pan frying
  • Delicacies: Japanese
  • Eating regimen: Vegetarian




  • 1 block (14 or 16 oz) further agency tofu, drained
  • 1/4 cup all function flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon floor black pepper
  • 1 giant egg, or for vegans, use 1 flaxseed egg (1 tablespoon floor flaxseed combined with 2 1/2 tablespoons water. Let sit for five minutes earlier than utilizing)
  • 1 teaspoon dijon mustard
  • 1 cup breadcrumbs
  • 1/3 cup vegetable or grapeseed oil
  • Tonkatsu sauce, for serving


  1. Wrap the tofu in paper towel and place it on a plate. Put one other plate on prime of the tofu so as to add weight. If the plate is mild you’ll be able to add one thing to it so it’s heavy sufficient to deliver out extra water from the block of tofu. Go away for half-hour.
  2. Unwrap the tofu and slice it in half, lengthwise. Then slice every half widthwise. It’s best to have 4 equal tofu steaks at this level. Wrap each bit with a paper towel and go away for five minutes.
  3. In the meantime, add the flour to a shallow bowl sufficiently big 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 together with the mustard. Set the bowl subsequent to the flour.
  5. Put the breadcrumbs in one other shallow bowl and set it subsequent to the bowl with the egg combination.
  6. In a big deep skillet over medium excessive warmth, add the oil.
  7. Whereas the oil is heating up, seize a tofu steak and dip it within the flour. Be sure all sides are coated.
  8. Subsequent, dip the identical tofu steak into the egg combination and end by dipping it into the breadcrumbs. Repeat the identical steps for the remaining 3 tofu steaks.
  9. When the oil is sizzling (about 350ºF), gently add the tofu steaks. A simple option to inform if the oil is sizzling sufficient is by dropping a couple of breadcrumbs. In the event that they sizzle it means the oil is prepared.
  10. Fry on both sides for two to three minutes, till they’re golden brown. Do the identical for all the edges. Flip the warmth off and switch the tofu katsu steaks to a plate coated with paper towel or a wire rack.
  11. Slice the tofu steaks into thick strips and serve with tonkatsu sauce and/or grain mustard.


Tofu katsu is finest when served instantly due to its very crispy texture.

However when you’ve got leftovers or want to eat them later, retailer within the fridge in an hermetic storage container. They need to final for as much as 2 days.


  • Serving Dimension: 1 tofu steak
  • Energy: 325
  • Sugar: 2.2g
  • Sodium: 543.3mg
  • Fats: 15.4g
  • Saturated Fats: 7.1g
  • Unsaturated Fats: 4.5g
  • Trans Fats: 0g
  • Carbohydrates: 28.5g
  • Fiber: 2.9g
  • Protein: 17.5g
  • Ldl cholesterol: 46.5mg

Key phrases: vegan katsu, crispy tofu

Did you do that recipe?

Recipe Card powered byTasty Recipes



メールアドレスが公開されることはありません。 が付いている欄は必須項目です