ramyaramesh3007This crispy and juicy tofu katsu is the perfect ‘chicken’ substitute, drenched in tonkatsu sauce and paired with crunchy shredded cabbage!
This recipe is a plant based twist on Japanese katsu – meat coated in a breading and fried to golden brown perfection and served with either Japanese curry or tonkatsu sauce. Today, we’ll be using tofu as the main protein to get the juiciest vegan katsu ever! And all in just 20 minutes.
Choosing the Right Tofu
Always, always use extra-firm tofu to hold its shape and avoid sogginess. You can press the tofu to remove excess moisture for a firmer texture. This has to be done especially if you freeze and thaw your tofu to drain any excess water compared to regular tofu out of the packet.
How to use frozen tofu: Freeze your tofu overnight and thaw in the microwave on high for about 2-3 minutes. Press all moisture out with paper towels or by putting something heavy on the tofu. Then you can use it as per normal!
The Crispy Breading Process
We need 2 mixes – one dry mix and wet mix.
Dry mix: Panko breadcrumbs. You can use ground corn flakes for a gluten free substitute.
Wet mix: Flour, sparkling water and spices. For the crispiest batter for frying.
Vegan Tonkatsu Sauce
This is one of the easiest drizzling sauces you can make: just combine a few ingredients like ketchup, vegan worcestershire sauce, sweetener and keep it for up to a week in the fridge.
If you have more time, you can also try my Vegan Japanese Curry recipe. You can serve it with white rice or noodles, such as udon.
Ingredients You Need
- extra firm tofu – I use the brand Fortune. You can choose to freeze and thaw the tofu or use it as is. Alternatively, you can also use tempeh or vegetables like eggplant or sweet potato.
- condiments – salt, black pepper, onion and garlic powder / hing (optional)
- wet mix – all-purpose flour and sparkling water
- dry coating – panko breadcrumbs or ground cornflakes
- tonkatsu sauce – ketchup, vegan oyster sauce, vegan worchestershire sauce, sake, agave and pinch of hing
- garnish – scallions, toasted white + black sesame seeds, shredded cabbage
Gluten free substitutions:
- Use ground corn flakes instead of panko breadcrumbs. Use gluten free flour instead or all-purpose flour.
- Ensure vegan oyster sauce is gluten free – if not substitute with gluten free soy sauce / tamari / coconut aminos.
- Use gluten free asafoetida (hing). If not substitute with 1 tsp garlic powder.
Allium free substitutions:
- Omit garlic and onion powder when breading and in tonkatsu sauce. Instead, use a pinch of asafoetida (hing).
- Omit scallions for garnish.
Crispy Tofu Katsu with Tonkatsu Sauce
Ingredients
Tofu Katsu
- 450 g extra firm tofu 2 blocks
- 1/3 cup all-purpose flour
- 1/3 cup sparkling water
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp onion and garlic powder each (optional)
- 1/2 cup panko breadcrumbs add more if required
- neutral oil for frying
Vegan Tonkatsu Sauce
- 3 tbsp ketchup
- 2 tbsp vegan oyster sauce
- 1/4 cup vegan worcestershire sauce
- 1/4 cup sake
- 2 tbsp agave
- pinch asafoetida (hing)
Serving
- 4 servings rice or noodles
- scallions
- toasted white and black sesame seeds
- shredded cabbage
Instructions
- Freeze tofu overnight and thaw in microwave for 2-3 minutes. Wrap the tofu block in a clean kitchen towel and place a heavy object (like a pan) on top. Let it sit for 2-3 minutes remove excess moisture. Alternatively, you can use the tofu block as is and remove excess moisture.
- In one shallow bowl, add flour, sparking water, salt, black pepper and seasonings. Mix well.
- Add panko breadcrumbs into another bowl.
- Slice the tofu into half so it looks like 2 rectangular or square-ish slabs. Dip them into the plant milk mixture, ensuring all sides are covered.
- Press into panko breadcrumbs, coating thoroughly on both sides.
- Heat oil in a pan over medium heat. Fry the tofu pieces for a few minutes on both sides until golden brown and crispy.
- Remove and place on a wire rack or paper towel to drain excess oil. Once slightly cooled, slice into pieces.
- For the vegan tonkatsu sauce, combine all ingredients together and whisk until fully mixed.
- Serve tofu katsu over a bed of white rice with a generous drizzle of tonkatsu sauce. Pair with shredded cabbage and top with scallions & toasted sesame seeds. Enjoy!