Sharing here 4 ways you can enjoy Crispy Tofu Katsu-- they’re slabs of tofu coated in breadcrumbs and cooked until golden brown and crisp!
Here's how I make the tofu katsu:
Here's a little behind-the-scenes on how I cook the tofu katsu:
Check out 4 ways to enjoy tofu katsu:
3. Teriyaki Tofu Katsu Rice Bowls
These bowls are basically tofu katsu enjoyed with my homemade teriyaki sauce. Served over steamed short grain rice, some chopped lettuce, and togarashi.
If you make this recipe, please tag me on my Facebook or Instagram and use the hashtag #thefoodietakesflight :)
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WATCH HOW IT'S MADE:
Tofu “Katsu”
Makes 4-6, depending on the thickness of the tofu
2 200g blocks fresh extra firm tofu
Canola oil, for frying
1/2 tsp salt, or to taste
Batter
½ cup all-purpose flour
1 tbsp + 2 tsp cornstarch
1 tsp baking powder
1 tsp salt
1 tsp sweet paprika powder, optional
½ cup room temp. water
Breading
1 cup japanese breadcrumbs, or more as needed
Steps
Drain water from the tofu by wrapping them in paper towels and then placing a heavy flat surface (a board or plate) on top of each. Leave for 15 minutes until water has been absorbed by the towels. You can also opt to use a tofu press.
Slice each tofu into 1/2 inch thick square slabs. You may be able to slice one tofu into 3 slabs, depending on the thickness of your tofu. Season with salt as needed. If you end up with extra tofu, you can always enjoy it as is!
Prepare the batter by mixing all the ingredients until smooth. In another plate or tray, add the breadcrumbs.
Place each tofu in the batter then coat into the breadcrumbs. Repeat this step for the rest of the tofu.
Heat the oil in a frying pan. Once hot (you can test this by putting a little bread crumbs), add in the tofu. Fry for around 6-8 minutes over medium heat until golden brown. Take them out of the oil then turn off the heat.
Let cool for 10-15 minutes to maintain the crispness. Enjoy with some curry and rice!
