Tofu Katsu
Crispy, crunchy tofu katsu curry that looks like chicken, tastes like chicken, but is NOT chicken! This is part 1 of 3 of the tofu series where I find unique and fun ways to cook tofu so I can fall in love with it and this recipe did more than that! If you like katsu, you’ll love this.
Preparing the Tofu
There are so many types of tofu in the store and since starting this series, I’ve learned so much about each one and their purposes in different recipes. To make katsu, we’ll be using extra-firm tofu. It holds its shape really well and doesn’t have that much moisture which means it can crisp up really nicely and resemble the structure of meat.
Start by wrapping the block of tofu in two or three paper towels or a clean kitchen towel. Place a cast iron skillet or anything heavy on top for 15 minutes to help drain any water. This will make it even more crispy.
Once drained, cut the block long ways into about 3 to 4 filets. Cut into 3 if you prefer thicker filets. Cut into 4 if you want thinner katsu.
Now this step is optional but if you want the tofu filets to resemble chicken filets, cut a piece off each corner so each edge will be round instead of pointy. And that’s it for the preparation of the tofu. On to the breading!
Breading the Tofu
There are three steps to breading the tofu so it turns out extra crispy like katsu! And when I tell you crispy, it’s unbelievably crispy.
STEP 1: THE FLOUR COATING
Here are the ingredients you need:
- all-purpose flour
- garlic powder
- salt
- black pepper
To make the flour coating, combine all the ingredients in a small bowl and set aside. Feel free to also only season with salt and black pepper if you’d like.
STEP 2: THE WET COATING
Here are the ingredients you need:
- large eggs
- whole milk
- salt
- black pepper
- garlic powder
Just whisk everything together in a bowl until smooth and set aside.
STEP 3: THE PANKO COATING
Here are the ingredients you need:
- Panko breadcrumbs
- garlic powder
- black pepper
- salt
In a third bowl, combine all the ingredients and set aside. Once again, you can only add salt and pepper to keep it more simple but I also like to add garlic powder and sometimes chili powder for a bit more flavor and color.
Now that all 3 components are prepped, it’s time to bread each filet! Start by dipping the tofu first in the flour with one hand and shake off any excess. Then dip into the egg batter, and let any excess drip off. Finally, dip in the seasoned panko breadcrumbs, making sure it’s fully covered. Repeat with the rest of the tofu!
Frying
Once the oil is hot enough (350°F), drop the breaded tofu in, frying in batches so they’re not overcrowded. Once golden brown on one side, flip over and repeat with the other side. Take out and transfer to a wire rack to drain any excess oil.
Serve with jasmine rice, cabbage, and even some Japanese curry! My favorite brand to make is the Golden Curry cubes!
Other Vegetarian Recipes to Try!
Main Course
Crispy Tofu Katsu
Ingredients
- 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
- Start by wrapping the block of tofu in paper towels or a clean kitchen towel.
- Take a cast iron skillet or anything heavy and press it down on the tofu and leave it like that for 10 to 15 minutes to drain all the water.
- After draining, slice the block of tofu into 3 to 4 rectangles vertically along the side. Optional, cut around the edges to make it round so it resembles chicken.
- In one bowl, combine all-purpose flour with salt, black pepper, and garlic powder.
- In another bowl, whisk together the eggs also with a splash of milk, and some more salt, black pepper, and garlic powder.
- In a third bowl, add the Panko breadcrumbs with salt, black pepper, and garlic powder.
- First, coat each tofu filet in the seasoned flour, making sure to shake off any excess.
- Dip each floured tofu filet in the egg mixture and let any excess drip off. To make this process a lot less messy, reserve one hand for just the dry and the other hand just for the wet.
- Dip the tofu filet in the breadcrumbs after the egg and press them on tightly all around. Repeat with the rest.
- Let the breaded tofu sit for 10 minutes and in the meantime, start heating up the oil to fry.
- Once the oil is hot enough (350°F), drop the tofu in, frying in batches so they're not overcrowded. Once golden brown on one side, flip over and repeat with the other side.
- Take out and transfer to a wire rack once cooked through the center. Chop and enjoy warm!
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WHAT DO YOU THINK OF THIS RECIPE?
HI, I’M HAJAR
Welcome to Moribyan! This is my blog where I love to share all my favorite recipes and lifestyle tips with you all. If I’m not cooking here, I’m either at Trader Joe’s, the gym, or eating a bagel.
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Awesome! I made this, just for me because I deserve it, in the so-called kitchen of my travel trailer. The prep may be more than some prefer, (I recommend a tofu press if you like to make tofu recipes) but well worth it. Just plan to make this when you’re not rushed, take your time and you won’t be disappointed. I made katsu sauce which was an easy and a yummy condiment for this crunchy tofu. I cut my 3 rectangles into 2 triangles each so had 6 generous portions which I’m going to enjoy for lunch and dinner for the next couple days. Thank you so much for a delicious tofu recipe!
I thought this was really yummy! My very first time having tofu, and I love Chicken Katsu Curry so I jumped at the opportunity to make this dish. I think flavor wise I still got a bit of that tofu flavor and my brain was expecting chicken so there’s a mental barrier to get through, but I’ll absolutely be trying the other tofu recipes and making this again, the crunch is too good to resist! I was wondering – any tips for the tofu not falling apart? I got a few good pieces but I also had a few that just crumbled, was curious if you had any tips 🙂