📝 About This Recipe
Experience the ultimate plant-based comfort food with this Tofu Katsu, a vegetarian reimagining of the classic Japanese soul food. We transform humble extra-firm tofu into a culinary masterpiece by freezing and pressing it to create a meaty, layered texture that holds its own against a shatteringly crisp Panko crust. Served with a rich, umami-packed homemade sauce, this dish offers a perfect balance of crunch, savory depth, and delicate soy protein.
🥗 Ingredients
The Tofu
- 2 blocks Extra-firm tofu (14oz each, pressed for at least 30 minutes)
- 2 tablespoons Soy sauce (for marinating)
- 1 teaspoon Garlic powder
The Breading Station
- 1/2 cup All-purpose flour
- 2 tablespoons Cornstarch (mixed into the flour for extra crunch)
- 1/2 cup Unsweetened soy milk (or any neutral plant milk)
- 1 teaspoon Dijon mustard (whisked into the milk for flavor and binding)
- 1.5 cups Panko breadcrumbs (Japanese-style coarse breadcrumbs)
- 1 pinch Salt and black pepper (to season each layer)
Homemade Katsu Sauce
- 4 tablespoons Ketchup
- 2 tablespoons Worcestershire sauce (use vegan-certified if strictly plant-based)
- 1 tablespoon Oyster sauce (use vegetarian mushroom sauce as a substitute)
- 1 teaspoon Sugar (granulated or brown sugar)
Frying and Garnish
- 1 cup Vegetable oil (for shallow frying)
- 1/4 head Green cabbage (very thinly shredded)
- 1 teaspoon Toasted sesame seeds (for garnish)
👨🍳 Instructions
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1
Prepare the tofu by draining the liquid and wrapping the blocks in a clean kitchen towel. Place a heavy skillet or bacon press on top for 30 minutes to remove excess moisture. For the best texture, freeze the tofu overnight and thaw before pressing.
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2
Slice each pressed tofu block into 3/4-inch thick rectangles (steaks). You should get about 3-4 slices per block.
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3
In a small bowl, whisk together the soy sauce and garlic powder. Lightly brush this mixture over both sides of the tofu slices and let them sit for 10 minutes to absorb the flavor.
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4
Set up your dredging station with three shallow bowls. Bowl 1: Flour, cornstarch, salt, and pepper. Bowl 2: Soy milk whisked with Dijon mustard. Bowl 3: Panko breadcrumbs.
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5
Dredge a tofu slice in the flour mixture, shaking off any excess. It should be lightly coated but not cakey.
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6
Dip the floured tofu into the soy milk mixture, ensuring all sides are wet.
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7
Place the tofu into the Panko. Press firmly so the breadcrumbs adhere well to the surface. Repeat for all slices and set them on a wire rack for 5 minutes to help the coating set.
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8
While the coating sets, make the sauce by whisking the ketchup, Worcestershire sauce, mushroom sauce, and sugar in a small bowl until smooth.
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9
Heat about 1/2 inch of vegetable oil in a large non-stick skillet over medium-high heat. The oil is ready when a Panko crumb sizzles immediately upon contact (approx. 350°F/175°C).
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10
Carefully place 2-3 tofu slices in the hot oil. Fry for 3-4 minutes per side, or until the crust is a deep golden brown and exceptionally crispy.
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11
Transfer the fried katsu to a wire rack or a plate lined with paper towels to drain. Season with a tiny pinch of salt immediately while hot.
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12
Let the katsu rest for 2 minutes, then slice into thick strips using a sharp chef's knife in one clean downward motion to prevent the crust from crumbling.
💡 Chef's Tips
For the most 'meaty' texture, freeze the tofu in its package, thaw it, and then press it; this creates small ice pockets that give it a fibrous chew. Always use Panko rather than standard breadcrumbs; the larger flakes create the signature airy crunch of Japanese Katsu. Don't crowd the pan while frying, as this drops the oil temperature and results in a greasy, soggy coating. If your Panko is browning too fast, lower the heat to medium to ensure the tofu heats through without burning the exterior. Make sure to use a wire rack for cooling; placing hot katsu directly on a flat plate causes steam to build up, softening the bottom crust.
🍽️ Serving Suggestions
Serve alongside a mound of finely shredded raw cabbage dressed with a light sesame vinaigrette. Pair with a scoop of steaming hot Japanese short-grain white rice. Add a small dollop of hot Japanese karashi mustard on the side for a spicy kick. Serve with a bowl of miso soup and pickled radish (takuan) for a complete Teishoku-style meal. A cold, crisp Japanese lager or a glass of iced green tea balances the fried richness perfectly.