Description
A delicious and crispy vegetarian version of the traditional Japanese Katsu, made with tofu and coated in panko.
Ingredients
Scale
- ½ cup (60g) all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon salt
- ½ cup water
- 1 cup (65g) panko breadcrumbs
- 1 teaspoon salt
- ½ teaspoon paprika
- A pinch of black pepper
- 1 block (16 oz.) extra-firm tofu
- Vegetable or canola oil for frying
- Salt and pepper to taste
Instructions
- Freeze the tofu for at least 24 hours.
- Thaw the tofu and place it in the refrigerator.
- Press the tofu for 20 minutes to remove excess water.
- In a bowl, mix the flour, cornstarch, and salt. Slowly add water to create a smooth batter.
- In another bowl, combine the panko, salt, paprika, and black pepper.
- Cut the tofu into four equal pieces and season with salt and pepper.
- Coat each piece of tofu in the flour mixture, then in the panko.
- Heat oil in a large skillet over medium heat. Test the oil temperature with a piece of panko.
- Fry each piece of tofu for 2 minutes on each side until golden and crispy.
- Place the fried tofu on paper towels and season immediately with salt.
Notes
For a perfect Tofu Katsu, ensure that the tofu is pressed well and the oil temperature is maintained while frying.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg
Keywords: tofu katsu, vegetarian katsu, japanese cuisine, crispy tofu, plant-based recipe
