tofu katsu 🍛🥢

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Frying can be intimidating, but I’m kinda obsessed with this crispy tofu katsu. 🤩 It’s delicious with Japanese curry or tonkatsu sauce (or, let’s be real — with any of your favorite sauces).

I highly recommend freezing and defrosting your (firm or extra-firm) tofu ahead of time. This firms up the texture and makes it a little meatier. It also makes it way easier to press out the extra water.

Cut your tofu into little 1/2” steaks. Season with salt and pepper (you can add some chick-style seasoning if you have it). Then dredge with flour, dip in soy milk, and coat with panko. (Or use a plant-based egg substitute as your liquid if you prefer.)

Then shallow-fry in a neutral oil till each side is deep golden brown. It only takes a few minutes. I keep it around medium-high heat. Lower it if it seems to be browning too fast.

See! It’s easy. No measurement required. Give it a try. 💕

#veganfood #tofu #friedtofu #howtocooktofu #tofukatsu #foodporn

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Why have I never thought to use the tofu container for the dredging station?? Genius!

Radiant_Garden

.I usually freeze then marinate my tofu overnight before frying. My current favorite marinade is soy sauce, garlic, a couple of drops of sesame oil, Better Than Bullion vegetable flavor and a couple of tablespoons of water. This works best with extra firm tofu but that's been a little hard to find lately. Another casualty of the pandemic.

carollynch

That’s the tastiest looking tofu I have ever seen yummy 😋

suzannemccabe

Tip: Season with salt, pepper, MSG and garlic powder, insane results!

sophierebekah

I made this today. It was super crispy on the outside and soft on the inside. If you don't like soft textures, I would recommend cutting thinner slices. I will probably also marinate my tofu next time to add more flavor on the inside. I also made a gluten free batch for my sister, and it didn't come out as well due to the breadcrumbs being bigger, but if you can find gluten free breadcrumbs with a smaller/ finer size it would probably be great.

cynthiasmith

I've been making tofu katsu for years. When I'm feeling extra fancy I'll simmer the slices in miso dashi before frying and eat that as a simple soup along with the main dish.

theyreMineralsMarie

Yum! I air fried them and spritzed them with oil- delicious!

robotlife

Gonna try with cornstarch, flour, and breadcrumbs in the air fryer!

jackie

I usually go for tempeh Because it tastes so good ! Your tofu dish looks really crunchy and probably delicious !!! I must try it when I am feeling like I need a new food!!!❤❤❤

denisemarie