Tofu Katsu

With just 15 minutes of cooking time, this tofu katsu results in golden, crispy bites of tofu that work over top of rice or to dip into your favorite sauce.

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 279kcal

Ingredients

▢ 16 ounces package of super firm tofu
▢ ½ cup all-purpose flour
▢ 2 large eggs whisked (or ½ cup egg substitute)
▢ 1 ½ cups panko breadcrumbs
▢ Frying oil of choice avocado, peanut, or canola
▢ 1 teaspoon garlic powder
▢ Salt and pepper to season

Instructions

Slice the tofu into 4 ½-inch thick slices. Place between paper towels, place a heavy pot or book on top, and press for 10-15 minutes.
While the tofu presses, prepare your dredging stations. Add the flour, eggs (or egg substitute), and panko breadcrumbs each to their own bowl.
Heat 1 inch of oil in a large skillet over medium-high heat until shimmering and it reads 350-375°F.
While the oil heats, season both sides of the pressed tofu literally with garlic powder, salt, and pepper. Gently press the seasoning into the tofu so it adheres well. Dredge a piece in the flour, then in the eggs, and finally in the panko breadcrumbs, making sure each piece is evenly coated. Dredge the remaining tofu slices.
Once the oil is hot, add the prepared tofu and fry for 2 minutes on each side, or until golden brown and cooked through. Cook in batches if necessary, adding extra oil as needed, and give it time to reheat before adding more tofu.
Transfer the tofu to paper towel-lined plates to absorb excess oil (or place on a wire rack to drain). Enjoy hot with Japanese curry sauce or tonkatsu sauce.

Notes

If using extra-firm tofu, press it for at least 30 minutes to get all the water out.
Fry in batches as needed for the best texture. Overloading the skillet may cause the temperature of the oil to drop. This also makes it easier to flip over the tofu in the skillet.
If adding more oil, be sure you allow the fresh oil time to heat up before frying the next batch.

Nutrition