- 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.