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Crispy Tofu Katsu Recipe

Crispy Tofu Katsu Recipe
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★★★★★

5.2 from 4 reviews

Crispy Tofu Katsu is a delicious Japanese-inspired dish featuring extra firm tofu coated in a flavorful wet batter, dry flour mixture, and crispy panko breadcrumbs, then fried to golden perfection. This vegetarian recipe offers a satisfying crunch with a tender interior, perfect for serving with tonkatsu sauce or your favorite dipping sauce.

Ingredients

Scale

Tofu

  • 14 ounces extra firm tofu, pressed and cut into filets

Wet Batter

  • 2 large eggs
  • 1 tablespoon milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder

Dry Coating

  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder

Dry Breading

  • 2 cups Panko breadcrumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder

Other

  • Vegetable oil, for frying

Instructions

  1. Press the Tofu: Wrap the block of tofu in paper towels or a clean kitchen towel. Place a cast iron skillet or a heavy object on top to press down and drain excess water for 10 to 15 minutes. This ensures the tofu firms up and crisps better when fried.
  2. Slice the Tofu: After draining, slice the block of tofu vertically into 3 to 4 rectangular filets. Optionally, trim the edges to create rounded shapes to make them resemble chicken fillets for a classic katsu presentation.
  3. Prepare Dry Coating: In a bowl, combine all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder. Mix well to evenly distribute the seasonings.
  4. Mix Wet Batter: In a separate bowl, whisk together the 2 eggs, 1 tablespoon milk, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder until smooth and fully combined.
  5. Prepare Dry Breading: In a third bowl, mix 2 cups Panko breadcrumbs with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder, ensuring the seasoning is evenly distributed throughout the breadcrumbs.
  6. Coat the Tofu – Flour Stage: Take each tofu filet and coat it generously with the seasoned flour mixture, shaking off any excess.
  7. Coat the Tofu – Egg Mixture: Dip the floured tofu filet into the egg mixture, ensuring it is fully coated. Allow any excess egg to drip off. For less mess, use one hand for the dry coating and the other for the wet.
  8. Coat the Tofu – Breadcrumbs: Transfer the tofu filet to the seasoned panko breadcrumbs and press firmly all around so the crumbs adhere well and form a thick crunchy layer. Repeat for all filets.
  9. Rest the Breaded Tofu: Allow the breaded tofu to rest for 10 minutes. This helps the coating set and stick better during frying.
  10. Heat Oil: While the tofu rests, heat vegetable oil in a frying pan or skillet over medium-high heat until it reaches approximately 350°F (175°C), suitable for deep frying.
  11. Fry the Tofu: Carefully add tofu filets to the hot oil in batches to prevent overcrowding. Fry each side until golden brown, about 3-4 minutes per side, flipping once. The tofu should be cooked through and crispy on the outside.
  12. Drain and Serve: Remove the tofu from oil and place on a wire rack or paper towels to drain excess oil. Chop if desired and serve warm with tonkatsu sauce, rice, or your favorite dipping sauce.

Notes

  • Pressing tofu is essential to remove excess moisture for a crispy coating.
  • Using Panko breadcrumbs results in a lighter, crispier breading compared to regular breadcrumbs.
  • Ensure oil is at proper frying temperature to prevent tofu from becoming oily or soggy.
  • Customize seasoning in flour, egg, and breadcrumbs to your taste preferences.
  • For a vegan version, substitute eggs with a flax or aquafaba batter.

Nutrition

Keywords: Tofu Katsu, Crispy Tofu, Japanese Tofu Recipe, Vegetarian Katsu, Fried Tofu, Panko Tofu

Find it online: https://lucabites.com/crispy-tofu-katsu-recipe/