Tofu Katsu Recipe: How to Make Japanese Tofu Katsu
Written by MasterClass
Last updated: Mar 24, 2022 • 3 min read
Tofu katsu is a vegetarian twist on a classic Japanese comfort food, the crispy fried cutlet. Try it as a weeknight main course over a bowl of Japanese-style curry and warm steamed rice.
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What Is Tofu Katsu?
Tofu katsu is a popular Japanese dish of fried tofu that is seasoned, dredged in flour, then dipped in egg and panko breadcrumbs—a flaky breadcrumb made with white bread. Tofu katsu is usually served with tonkatsu sauce, a side of shredded cabbage, and steamed white rice. You can also make tofu katsu in smaller pieces for katsu nuggets or tenders.
Tofu, also known as bean curd, is coagulated soy milk, a liquid made from soybeans. Similar to cheesemaking, tofu is produced when soy milk is heated with a salty or acidic coagulant. After the milk curdles, it is pressed into a block of tofu. The tofu taste is neutral, allowing it to blend well into many recipes.
4 Tips for Making Tofu Katsu
Tofu katsu can be the centerpiece of a satisfying vegetarian or vegan meal. Follow these tips to ensure success:
- 1. Press the tofu. Tofu is a highly-absorbent food. It holds onto water from both its production as well as its packaging which often contains water to prevent tofu from drying out. Before cooking, press tofu firmly to expel the excess water.
- 2. Use panko for breading the tofu. Panko bread crumbs, which are made from fine flakes of crustless white bread, absorb less oil than sandier Italian-style bread crumbs—resulting in a deeply crunchy, never soggy katsu crust.
- 3. Make it vegan. While katsu is typically dipped in egg to attach the breadcrumbs, there are many vegan options available. Plant-based egg substitutes and aquafaba (chickpea liquid) most closely resemble the texture of a chicken egg, but non-dairy milk will also work. Make it gluten-free by swapping in a gluten-free all-purpose flour blend and gluten-free panko breadcrumbs.
- 4. Prepare a full meal. Katsu cutlets are traditionally served with a generous drizzle of tonkatsu sauce, shredded cabbage, and steamed rice. However, they are also commonly served with Japanese curry for dipping, over ramen, or as katsu don, with dashi-steamed eggs and onions over rice.
Japanese Tofu Katsu Curry Recipe
makes
prep time
15 mintotal time
1 hrcook time
45 minIngredients
For the tofu katsu
For the curry
For serving
- 1
Slice the tofu into 2 large slabs. On a paper towel-lined plate, press tofu with more paper towels to thoroughly drain.
- 2
Place the flour, beaten egg, and panko in three separate bowls and season with salt.
- 3
Dredge one tofu slice in flour, followed by dipping into the egg mixture and letting the excess drip off. Finish by coating generously with panko crumbs.
- 4
Place tofu aside on a baking sheet. Repeat with the remaining tofu.
- 5
Heat ¼-inch of oil in a large skillet and heat over medium-high heat until it shimmers.
- 6
Add breaded tofu to the hot oil and fry for 3 minutes on each side, until golden brown. Drain on a paper towel-lined plate. Repeat with remaining tofu adding more oil as needed.
- 7
In a medium pot, melt the butter over medium heat.
- 8
Add the carrots, onions, garlic, and apples. Sauté, occasionally stirring, until the vegetables are softened.
- 9
Add the flour and cook, constantly stirring, until flour turns light brown, 10–15 minutes.
- 10
Add the curry powder, turmeric, garam masala, and cayenne powder. Stir to combine.
- 11
Add the tomato paste and cook, constantly stirring, until paste darkens in color, about 3 minutes.
- 12
Stir in the vegetable stock, soy sauce, and mirin, scraping the bottom of the pot.
- 13
Bring to a boil and reduce to simmer until flavors meld and vegetables fall apart, about 15 minutes.
- 14
Meanwhile, in a small bowl, whisk together cornstarch and 1 tablespoon water until completely smooth. Add to the curry.
- 15
Using an immersion blender, blend the curry until smooth. Alternatively, transfer the curry to a blender and blend until smooth, working in batches as needed. Season to taste with salt and pepper.
- 16
Slice the tofu katsu.
- 17
Spoon rice and curry sauce into shallow bowls for serving. Top with crispy tofu katsu and shredded cabbage, and garnish with sesame seeds and sliced spring onions.
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