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Tofu Katsu
Tofu Katsu is a delightful twist on the traditional Japanese katsu dish, featuring crispy breaded tofu that delivers a satisfying crunch and a perfect balance of flavors. Served alongside a bed of sautéed cabbage and a generous drizzle of tangy katsu sauce, this dish is not only scrumptious but also a great plant-based option that will impress both vegetarians and meat-lovers alike! Originating from the Japanese culinary tradition, katsu refers to a breaded and fried cutlet, and this tofu version showcases how versatile and delicious meat alternatives can be.
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
- 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.
- Set up a breading station: Place the flour in one shallow dish, the beaten egg in another, and the panko breadcrumbs in a third.
- 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.
- 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.
- In the same skillet, sauté the shredded cabbage for 3-5 minutes, just until slightly wilted but still vibrant in color.
- 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.
Tips
- For an extra flavor boost, marinate the tofu in soy sauce and a splash of sesame oil for 30 minutes before breading.
- You can also add a dash of cayenne pepper or paprika to the panko breadcrumbs for a spicy kick.
- Try substituting the katsu sauce with a homemade version by mixing ketchup, soy sauce, Worcestershire sauce, and a hint of sugar for a richer flavor.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 20 minutes Cook Time: 15 minutes Calories: 450 Fat: 22g Carbs: 45g Protein: 20g Sodium: 600mg Sugar: 3g
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