I have crafted an enticing take on Golden Tofu that balances crispy textures with rich flavors. Fried 14oz firm tofu is lightly seasoned and coated with a blend of all-purpose flour, rice flour and panko. I serve it with tangy tomato ketchup sauce accented by vegan Worcestershire and soy sauce.

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I got really excited when I first discovered this Crispy Tofu Katsu recipe because it takes a classic cutlet and makes it totally vegan. I use a 14oz extra firm tofu that I’ve pressed and cut into 1/2 inch slices, then season it with salt and pepper.

I coat each slice first in 1/2 cup all-purpose flour, then dip it in a mix of 1/2 cup unsweetened plant-based milk with a splash of apple cider vinegar before covering it in 1 cup panko breadcrumbs and, if you like, 1/2 cup rice flour for some extra crunch. Frying in vegetable oil gives it that perfect golden, crispy exterior that I just can’t get enough of.

The tangy sauce made with 1/4 cup tomato ketchup, 2 tbsp vegan Worcestershire sauce, 1 tbsp soy sauce, 1 tsp sugar and 1/2 tsp garlic powder brings it all together into a flavor bomb ideal for lunch or dinner. Enjoy trying this new twist on your favorite tofu dishes!

Why I Like this Recipe

I really love this recipe for several reasons. First, I get that amazing crunchy texture every time I fry the tofu – it’s like biting into crispy perfection. Second, the savory sauce adds just the right mix of tangy and sweet flavors that totally brings the dish together. Third, I like that it’s a fun, meat-free twist on a traditional Japanese katsu, so I feel good about eating something that’s both delicious and plant-based. And finally, the whole process is pretty straightforward which makes it perfect for when I want to whip up something tasty without too much fuss.

Ingredients

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Extra firm tofu is a protein-packed ingredient which gives a meaty texture and holds well.
Unsweetened plant based milk with vinegar yields a tangy base and helps in crisp coating.
Panko breadcrumbs provide light crunch and an extra airy texture while frying up the tofu.
Rice flour, though optional, adds extra crispiness and a fine light coating around tofu.
All purpose flour aids in binding the batter creating a steady golden crust during frying.
Tomato ketchup in the sauce delivers a sweet tang that balances savory flavors pretty well.
Vegan Worcestershire and soy sauce add depth, saltiness plus an umami punch to finish.

Ingredient Quantities

14oz extra firm tofu, pressed and cut into 1/2 inch slices

Salt and pepper to taste

1/2 cup all-purpose flour

1/2 cup unsweetened plant-based milk mixed with 1 tbsp apple cider vinegar

1 cup panko breadcrumbs

1/2 cup rice flour for extra crispiness (optional but recommended)

Vegetable oil for frying

For the sauce: 1/4 cup tomato ketchup

For the sauce: 2 tbsp vegan Worcestershire sauce

For the sauce: 1 tbsp soy sauce

For the sauce: 1 tsp sugar

For the sauce: 1/2 tsp garlic powder

How to Make this

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1. Press the tofu well to remove as much water as possible, then cut it into 1/2 inch slices and season with salt and pepper.

2. Set up three shallow bowls: one with 1/2 cup all-purpose flour, one with 1/2 cup plant-based milk mixed with 1 tbsp apple cider vinegar, and one with 1 cup panko breadcrumbs mixed with 1/2 cup rice flour.

3. Dip each tofu slice first in the flour, making sure its evenly coated.

4. Next, dip the tofu in the milk mixture so the flour sticks to it.

5. Then coat it in the breadcrumb mix, pressing gently so the crumbs adhere well.

6. Pour enough vegetable oil in a frying pan to cover the bottom and heat it over medium heat.

7. Fry the tofu slices in batches until they get a golden crispy look, about 3 to 4 minutes on each side.

8. While the tofu is frying, mix together 1/4 cup tomato ketchup, 2 tbsp vegan Worcestershire sauce, 1 tbsp soy sauce, 1 tsp sugar, and 1/2 tsp garlic powder in a small bowl.

9. Once the tofu slices are done, remove them from the pan and place them on paper towels to drain extra oil.

10. Serve the crispy tofu katsu drizzled with the savory sauce, and enjoy hot for lunch or dinner.

Equipment Needed

1. A cutting board
2. A sharp knife
3. Something to press the tofu (or heavy object)
4. Three shallow bowls
5. Measuring cups and spoons
6. A frying pan
7. A stove
8. A small bowl for mixing the sauce
9. Tongs or a spatula for flipping
10. Paper towels and a plate for draining oil

FAQ

Q: Can I use a different type of tofu?

A: It's best to use extra firm tofu cause silken or soft ones tend to fall apart when frying.

Q: How do I make sure my tofu gets extra crispy?

A: Make sure you press the tofu well and use the rice flour along with panko breadcrumbs for that extra crunch.

Q: Can I bake or air fry the tofu instead of frying?

A: Yes, you can, but traditional frying works best to give you that classic katsu crisp and flavor.

Q: Is it possible to make the sauce ahead of time?

A: Absolutely, the sauce can be mixed up in advance and kept in the fridge for a few days which makes dinner prep easier.

Q: Could I substitute the panko breadcrumbs with something else?

A: Panko gives you that light, crunchy texture, but if you can't find them you might try using crushed cornflakes, though the crunch might be a bit different.

Crispy Tofu Katsu: A Plant Recipe Substitutions and Variations

If you cant find extra firm tofu you can use regular firm tofu, but make sure to press it really well so it doesnt fall apart during frying
You can swap unsweetened plant-based milk with any other unsweetened milk like almond or soy milk, which works just as fine
Instead of all-purpose flour you might try chickpea flour for a nuttier taste and gluten-free option that still gives a great coating
If you dont have panko breadcrumbs you can use crushed cornflakes, or even regular breadcrumbs even though theyre not as crispy
You can leave out the rice flour if you dont have it, just maybe use a little extra panko to keep that crunch factor up

Pro Tips

1. Make sure you press the tofu for at least 30 minutes so it loses as much water as possible; extra water can make the breading fall off or get soggy.
2. When you’re heating the oil, keep it on a steady medium heat—if it’s too hot the outside burns before the inside gets a nice crispy texture.
3. Be gentle when dipping the tofu in the milk mix and then the breadcrumb mix; a light press helps the crumbs really stick and prevents them from flaking off.
4. Fry only a few pieces at a time; if you crowd the pan, the temperature drops and your tofu might not come out as crispy.

Crispy Tofu Katsu: A Plant Recipe

Recipe by Pho Tsventsi

0.0 from 0 votes

Servings

servings

Calories

300

kcal

Equipment: 1. A cutting board
2. A sharp knife
3. Something to press the tofu (or heavy object)
4. Three shallow bowls
5. Measuring cups and spoons
6. A frying pan
7. A stove
8. A small bowl for mixing the sauce
9. Tongs or a spatula for flipping
10. Paper towels and a plate for draining oil

Ingredients

14oz extra firm tofu, pressed and cut into 1/2 inch slices
Salt and pepper to taste
1/2 cup all-purpose flour
1/2 cup unsweetened plant-based milk mixed with 1 tbsp apple cider vinegar
1 cup panko breadcrumbs
1/2 cup rice flour for extra crispiness (optional but recommended)
Vegetable oil for frying
For the sauce: 1/4 cup tomato ketchup
For the sauce: 2 tbsp vegan Worcestershire sauce
For the sauce: 1 tbsp soy sauce
For the sauce: 1 tsp sugar
For the sauce: 1/2 tsp garlic powder

Directions

Press the tofu well to remove as much water as possible, then cut it into 1/2 inch slices and season with salt and pepper.
Set up three shallow bowls: one with 1/2 cup all-purpose flour, one with 1/2 cup plant-based milk mixed with 1 tbsp apple cider vinegar, and one with 1 cup panko breadcrumbs mixed with 1/2 cup rice flour.
Dip each tofu slice first in the flour, making sure its evenly coated.
Next, dip the tofu in the milk mixture so the flour sticks to it.
Then coat it in the breadcrumb mix, pressing gently so the crumbs adhere well.
Pour enough vegetable oil in a frying pan to cover the bottom and heat it over medium heat.
Fry the tofu slices in batches until they get a golden crispy look, about 3 to 4 minutes on each side.
While the tofu is frying, mix together 1/4 cup tomato ketchup, 2 tbsp vegan Worcestershire sauce, 1 tbsp soy sauce, 1 tsp sugar, and 1/2 tsp garlic powder in a small bowl.
Once the tofu slices are done, remove them from the pan and place them on paper towels to drain extra oil.
Serve the crispy tofu katsu drizzled with the savory sauce, and enjoy hot for lunch or dinner.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.