Tofu Katsu

Ingredients

Firm tofu

14 ounces, drained and pressed

All-purpose flour

1/2 cup, for coating

Egg

1, beaten (for breading)

Panko breadcrumbs

1 cup

Vegetable oil

for frying

Cabbage

2 cups, shredded

Cooked rice

for serving

Katsu sauce

for serving

Instructions

1. Begin by draining and pressing the tofu to remove excess moisture—this is crucial for achieving a crispy texture. Cut the tofu into rectangular slices, about 1/2 inch thick.
2. Set up a breading station: Place the flour in one shallow dish, the beaten egg in another, and the panko breadcrumbs in a third.
3. Coat each tofu slice in flour, shaking off any excess. Next, dip the slice in the beaten egg, allowing any extra to drip off, and finally coat with panko breadcrumbs, pressing gently to adhere.
4. In a large skillet, heat about 1/4 inch of vegetable oil over medium heat until shimmering. Carefully add the breaded tofu slices to the skillet, frying until golden brown and crispy on both sides, about 3-4 minutes per side. Remove from the skillet and drain on paper towels.
5. In the same skillet, sauté the shredded cabbage for 3-5 minutes, just until slightly wilted but still vibrant in color.
6. To serve, plate the crispy tofu katsu alongside the sautéed cabbage and a serving of cooked rice. Drizzle with katsu sauce or serve it on the side for dipping.