Once a substitute, tofu katsu has earned its right as a staple in many restaurants and homes — hopefully yours next! All at once crispy, a little salty, savory and satisfying, this simple tofu katsu can be dressed up with homemade Japanese-style curry or served all on its own.
Filet the halves of tofu horizontally, then cut in half lengthwise to produce four rectangular "cutlets."
Pat tofu dry and season generously on both sides with salt and a pinch of pepper.
Add enough oil into a large fry pan or Dutch oven to come up to at least half of tofu cutlet. Heat on medium.
Create three stations for breading process: Flouring, "egg" wash and panko.
Flour the tofu cutlets one by one, dip in aquafaba mixture and bread. Ensure panko is covering the entire surface of the cutlet. (There should be just enough panko to double bread each one.)
Once the oil hits 350º F (177º C), add the cutlets and turn heat up to medium high. (The addition of the tofu will cool the oil down.)
If your pan/Dutch oven is not large enough, fry in batches, making sure to monitor oil temperature and turning down if necessary.
Fry tofu cutlets until golden, remove and place on paper towel-lined plate.
Cut into 1-inch slices and serve with thinly sliced cabbage, a slice of lemon, katsu sauce and a little vegan mayo or pour on some Japanese-style curry and enjoy!
Ingredients
Directions
Filet the halves of tofu horizontally, then cut in half lengthwise to produce four rectangular "cutlets."
Pat tofu dry and season generously on both sides with salt and a pinch of pepper.
Add enough oil into a large fry pan or Dutch oven to come up to at least half of tofu cutlet. Heat on medium.
Create three stations for breading process: Flouring, "egg" wash and panko.
Flour the tofu cutlets one by one, dip in aquafaba mixture and bread. Ensure panko is covering the entire surface of the cutlet. (There should be just enough panko to double bread each one.)
Once the oil hits 350º F (177º C), add the cutlets and turn heat up to medium high. (The addition of the tofu will cool the oil down.)
If your pan/Dutch oven is not large enough, fry in batches, making sure to monitor oil temperature and turning down if necessary.
Fry tofu cutlets until golden, remove and place on paper towel-lined plate.
Cut into 1-inch slices and serve with thinly sliced cabbage, a slice of lemon, katsu sauce and a little vegan mayo or pour on some Japanese-style curry and enjoy!
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