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Simple Tofu Katsu Recipe


    • 1 block of firm tofu
    • 1 cup all-purpose flour
    • 2 eggs, beaten
    • 2 cups panko breadcrumbs
    • Salt and pepper, to taste
    • Vegetable oil, for frying
    • Tonkatsu sauce (store-bought or homemade) for serving
    • Optional: shredded cabbage and lemon wedges for serving


    Prepare the Tofu:

    Cut the tofu block into even slices or squares, about 1/2 inch thick.

    Place the tofu slices on a clean kitchen towel or paper towels to absorb excess moisture. Press gently with another towel to remove more moisture.

    Season the Tofu:

    Sprinkle salt and pepper on both sides of the tofu slices.

    Coat in Flour:

    Dredge each tofu slice in the all-purpose flour, making sure to coat all sides evenly. Shake off excess flour.

    Dip in Egg Mixture:

    Dip the floured tofu slices into the beaten eggs, ensuring an even coating.

    Coat in Panko Breadcrumbs:

    Roll each tofu slice in the panko breadcrumbs, pressing gently to adhere the breadcrumbs to the tofu.

    Chill the Tofu:

    Place the breaded tofu slices on a plate and refrigerate for at least 30 minutes. This helps the breadcrumbs set and adhere better during frying.

    Fry the Tofu:

    In a large skillet, heat vegetable oil over medium-high heat until it reaches 350°F (180°C).

    Carefully place the breaded tofu slices into the hot oil and fry until golden brown on each side, usually 2-3 minutes per side.

    Drain and Rest:

    Remove the tofu katsu from the oil and place them on a plate lined with paper towels to drain excess oil. Allow them to rest for a few minutes.


    Serve the tofu katsu hot with tonkatsu sauce drizzled over the top.

    Optional: Serve with shredded cabbage on the side and lemon wedges for squeezing over the tofu.


    Enjoy your simple and delicious Tofu Katsu!

    This recipe provides a crispy and flavorful coating while keeping the tofu tender on the inside. Adjust the seasoning and sauce to your liking.

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