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Side view of chopsticks lifting a slice of crispy tofu katsu from a bowl. The tofu looks juicy on the inside and has a golden breading on the outside. The remainder of the katsu rests on a bed of brown rice and cabbage salad and is drizzled with a deep red katsu sauce.

Crispy Tofu Katsu - Air Fryer Instructions

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  • Author: Kathryn Alexandre
  • 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

Units Scale
  • 350 - 400 g extra firm tofu
  • 1/4 cup all purpose flour + 2 tbsp
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • Pinch of black pepper
  • 2 tbsp cornstarch
  • 1/3 cup water
  • 3/4 cup panko breadcrumbs

*All the ingredients for this recipe are from our pantry and freezer tips!

Instructions

  1. 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 tsp salt. Drain the water after 10-15 minutes and proceed with the recipe.
  2. While the tofu is soaking, prepare three shallow bowls. In one, add ¼ cup all purpose flour, ½ tsp garlic powder, ¼ tsp salt, and a pinch of black pepper. In a second, whisk the remaining 2 tbsp all purpose flour, 2 tbsp 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).
  3. Slice the tofu lengthwise to create 3 - 4 larger square or rectangular slices about 1/2 inch thick.
  4. 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).
  5. 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).
  6. 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 tbsp vegan worcestershire sauce, and 1 tbsp 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

Find it online: https://tastythriftytimely.com/crispy-tofu-katsu-air-fryer-instructions/