Try making this crispy tofu katsu in the air fryer for a quicker, cleaner, and equally as crispy version. However, deep fried until golden is certainly more traditional and inarguably delicious!
Simple ingredients
Ready in 30 minutes or less
And super crispy whether air fried or deep fried!
What Is Tofu Katsu?
Take a look at J. Kenji López-Alt's tonkatsu recipe on serious eats for some great information about this popular Japanese comfort food. He explains that tonkatsu is a breaded and fried pork cutlet that is a staple in Japan. Tonkatsu refers specifically to katsu made with pork and the term "katsu" on its own is a broader term for any breaded and fried cutlet.
Although similar to any breaded and fried pork, there are two elements that make it tonkatsu. Panko breadcrumbs and katsu sauce which is a sweet and savoury worcestershire based sauce.
My tofu katsu is certainly not a traditional version as the breading is usually done with egg. However, it is a delicious nod to this Japanese comfort food.
Ingredients For Tofu Katsu
Extra firm tofu is the best variety of tofu to use for breading and frying. Because there is little water content in the tofu it will be the strongest variety to withstand being dredged in flour and breaded.
In place of the typical egg used to adhere the panko breadcrumbs to the cutlet, I have taken inspiration from Sarah's Vegan Kitchen. Sarah uses a mixture of flour, cornstarch, and water to create a thick and sticky batter.
The ingredient list is quite simple for this crispy tofu katsu:
- Extra firm tofu
- All purpose flour
- Garlic powder
- Salt & pepper
- Cornstarch
- Water
- And of course... panko breadcrumbs
Method
In Sarah's recipe she suggests using previously frozen tofu but I personally, have found that option to be a bit too delicate for breading. I love using previously frozen tofu for my Tofu Nuggets. For this recipe however, I found that the larger pieces were more prone to breaking if the tofu had been frozen and defrosted.
What I suggest instead, is to soak the block of extra firm tofu in saltwater for 10-15 minutes before breading. I find that this salt bath really helps to flavour the tofu from the inside out. I simply boil water in my kettle and pour it over the block of tofu with 2 teaspoons of salt. After 10-15 minutes, remove the tofu from the salt bath and proceed with the rest of the recipe.
- Slice the tofu into ½ inch cutlets.
- Dredge the slices in flour.
- Then dunk into the flour and cornstarch batter.
- Finally, cover with panko breadcrumbs.
- And air fry at 370 F for 9 minutes on each side. Alternatively, deep fry for 3-5 minutes on each side.
Serving Tofu Katsu
I deviate once again from traditional katsu when I serve this with my Cabbage Salad with Peanut Lime Dressing. I love to reserve some of the dressing from the salad and pour that peanut butter and lime dressing over the katsu.
You can however, whisk up a quick homemade katsu sauce. I have a very simple version in the recipe card for you. For a more traditional version you can get some inspiration from Mom's Easy Homemade Katsu Sauce.
Serving katsu with a side of rice is traditional as is a Japanese curry.
Recipe Cost
This tofu katsu recipe serves 2-4 depending on how many cutlets you are able to make from your block of tofu (and how big your appetite is).
With tofu purchased from my wholesale store this recipe costs me only $2.85 Canadian. Purchasing tofu from my local grocery store increases my cost by about $1.
I'd say that's pretty great for a delicious comfort food made at home in 30 minutes or less. Speaking of comfort food, take a look at my 15 minute peanut butter ramen with smoked tofu!
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Crispy Tofu Katsu - Air Fryer Instructions
- Total Time: 30 minutes
- Yield: 2-4 1x
- Diet: Vegan
Description
Make this tofu katsu in your air fryer or deep fry for a more traditional preparation. Either way, it's deliciously crispy!
Ingredients
- 350 - 400 g extra firm tofu
- ¼ cup all purpose flour + 2 tablespoon
- ½ tsp garlic powder
- ¼ tsp salt
- Pinch of black pepper
- 2 tbsp cornstarch
- ⅓ cup water
- ¾ cup panko breadcrumbs
*All the ingredients for this recipe are from our pantry and freezer tips!
Instructions
- For best results, soak your block of extra firm tofu in boiling salted water for 10 - 15 minutes. This really helps to flavour the tofu from the inside out. I simply boil water in my kettle and pour it over the tofu with 2 teaspoon salt. Drain the water after 10-15 minutes and proceed with the recipe.
- While the tofu is soaking, prepare three shallow bowls. In one, add ¼ cup all purpose flour, ½ teaspoon garlic powder, ¼ teaspoon salt, and a pinch of black pepper. In a second, whisk the remaining 2 tablespoon all purpose flour, 2 tablespoon cornstarch, and ⅓ cup water. In a third, add the breadcrumbs. (Depending on the size of your tofu you may want to keep some flour and breadcrumbs nearby in case you need a little bit more once you start breading the tofu).
- Slice the tofu lengthwise to create 3 - 4 larger square or rectangular slices about ½ inch thick.
- Dip the tofu in the dry flour and spices turning to coat. Then dip it into the batter to coat. Finally, dip it into the breadcrumbs to coat all sides. (Try to keep one hand for the dry ingredients and the other for the sticky batter. However, I typically need two hands to turn the delicate tofu so I wash the sticky batter from my fingers before turning the tofu in the breadcrumbs).
- Spritz with oil if needed and air fry at 370 F for 9 minutes on each side. Alternatively, deep fry for 3 minutes on each side in 1.5 inches of oil with a high smoke point (like canola oil).
- Serve with my Crunchy Cabbage Salad and drizzle the remaining peanut lime dressing over the katsu. (Alternatively make a more traditional katsu sauce using ⅓ cup ketchup, 2 tablespoon vegan worcestershire sauce, and 1 tablespoon maple syrup).
Notes
Approximate Cost: $2.85 Canadian using tofu purchased from my wholesale store and $3.50 using tofu purchased from my local grocery store.
I have found that previously frozen tofu can be too delicate. I love using previously frozen tofu for my Tofu Nuggets but I found that these larger pieces were more prone to breaking.
Adapted from Sarah's Vegan Kitchen "Crispy Tofu Katsu".
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Air Fry
- Cuisine: Japanese
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