Tofu Katsu
Tofu katsu is a plant-based take on the classic Japanese dish tonkatsu, typically made with breaded pork cutlets. In this version, firm tofu steps in as the main ingredient, offering a satisfying blank canvas for bold flavor. When done right, tofu katsu delivers everything you want in a comfort food meal—crispy, golden coating on the outside, tender tofu on the inside.
The process starts by pressing the tofu to remove excess moisture. This step is key—it helps the tofu firm up and absorb seasoning better. Once pressed, the tofu is sliced into slabs and seasoned lightly with salt, pepper, and a touch of soy sauce. Dipped in a wet batter or plant-based milk mixture and then dredged in panko breadcrumbs. Panko gives the katsu its signature crunch, staying light and crispy even after frying or baking.
You can pan-fry the tofu cutlets until golden and crisp or bake them for a lighter option that still delivers on texture. Air frying also works well if you want that crispy finish with less oil. The finished tofu katsu is served over steamed rice with shredded cabbage or greens on the side.
What really brings it all together is the tonkatsu sauce—a sweet, tangy, umami-packed condiment made from ingredients like ketchup, soy sauce, Worcestershire, and sugar. Drizzle it over the tofu for a punch of flavor that balances the mildness of the tofu and the richness of the crispy coating.
Tofu katsu is simple, versatile, and endlessly customizable. It’s perfect for weeknight dinners, meal prep, or even sandwiches and rice bowls. Whether you’re vegan, vegetarian, or just looking to switch things up, this dish is a solid go-to.
Tofu Katsu
Ingredients
- 1/2 head green cabbage-sliced thin
- 3 scallions-cut into 2" pieces
- 1 tbsp lemon juice
- 1 1/4 tsp salt-divided
- 2 eggs
- 2 tbsp soy sauce
- 1 tbsp all-purpose flour
- 1 1/2 cups panko bread crumbs
- 14 oz firm tofu-cut into 8 slabs
- vegetable oil for frying
- tonkatsu sauce-see link for recipe
Instructions
- Combine cabbage, scallions, lemon juice and 1/4 teaspoon salt in a bowl. Massage cabbage until slightly wilted, about 1 minute.
- Whisk eggs, soy, flour and salt together in a shallow dish.
- In a second shallow dish add panko,
- Pat tofu dry with paper towels. Dip tofu slab in egg mixture so it covers both sides allowing excess to drip off. Then into panko pressing down slightly to get panko to stick, coating both sides, Transfer to wire rack
- Heat oil in a large non stick skillet on medium high until oil shimmers. Add tofu being careful to not overcrowd the pan and cook until golden brown, about 3 minutes. flip and repeat. Transfer to a paper towel lined tray and salt,
- Serve with Tonkatsu sauce. Click here for recipe.