Crispy, golden tofu cutlets coated in panko crumbs and served with savory tonkatsu-style sauce. A crunchy, satisfying vegan twist on a Japanese favorite.

Why You’ll Love This Recipe

• Crunchy panko exterior with tender tofu inside

• Plant-based, high protein, and vegan-friendly

• Simple pantry ingredients and quick prep

• Suitable for frying, baking, or air-frying

• Perfect with rice bowls, salads, or curry

• Makes a great sandwich filler or appetizer

• Easily customizable batter and breading

• Great for meal prep and reheating

• Can be adapted gluten‑free or oil-free

• Impressively crispy without deep frying (if desired)

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the tofu katsu:

• 1 block (about 14–16 oz) extra‑firm tofu, pressed and drained

• ¼ cup all‑purpose flour (or potato/corn starch)

• ½ cup plant‑based milk or aquafaba

• 1 teaspoon salt, plus more to taste

• Black pepper, freshly ground, to taste

• 1 to 1½ cups panko breadcrumbs (gluten‑free if needed)

• Neutral oil for frying (e.g. vegetable, canola, or sunflower)

For serving suggestions:

• Cooked rice or shredded cabbage

• Tonkatsu-style sauce or vegan mayo

• Pickled vegetables or curry sauce

Directions

1. Press the tofu: Wrap in clean kitchen towel or paper towels, weight with a plate and cans for 10–15 minutes to remove excess moisture.

2. Slice tofu block into 3–4 rectangular cutlets (~½‑inch thick). Season lightly with salt and pepper.

3. Set up breading station: Use three shallow bowls—bowl 1 with flour, bowl 2 with plant milk or aquafaba, bowl 3 with panko seasoned with salt and pepper.

4. Dredge each tofu piece: coat in flour (shake off excess), dip into milk/aquafaba, then press into panko until evenly coated.

5. Cook the tofu:

   • Deep‑fry/pan‑fry: Heat oil in a skillet to ~350 °F (180 °C) or until breadcrumbs sizzle when dropped in. Fry each side 1–2 minutes until golden. Drain on a rack or paper towels.

   • Air‑fryer: Spray tofu lightly with oil, air fry at 375 °F for 6–8 minutes, flip and cook another 5 minutes until crispy.

   • Oven‑bake: Preheat oven to 400 °F (200 °C). Optionally toast panko beforehand. Place tofu on a rack over a baking sheet and bake 10–12 minutes per side or until golden and crisp.

6. Serve: Arrange cutlets over rice, shredded cabbage or greens. Drizzle or dip with tonkatsu-style sauce or vegan mayo. Garnish with scallions or pickles if desired.

Servings And Timing

• Servings: 3 to 4 cutlets (adjustable by slicing thinner for more pieces)

• Prep Time: 15 minutes (including pressing tofu)

• Cook Time: 10–15 minutes depending on method

• Total Time: ~30 minutes

Variations

• Freeze tofu before pressing for firmer, chewier texture

• Use seasoned flour or add garlic powder, paprika, or dried herbs to the dredge or breadcrumbs

• Swap panko for gluten-free crumbs, cornflakes, or almond meal

• Try a curry powder or sesame seed mix in the breadcrumb coating

• Bake or air‑fry instead of frying for lighter version

• Serve as vegan katsu curry, katsu sandwich, or tofu katsu salad

• Use aquafaba or vegan yogurt in place of plant milk for batter

• Add sliced citric pickles, chili sauce, or spicy mayo for extra flavor

• Use kimchi cabbage slaw or Hawaiian style macaroni salad as side

• Use it as crispy addition to sandwiches, grain bowls, or wraps

Storage/Reheating

• Store cooked tofu katsu in an airtight container in the fridge for up to 4 days

• Reheat in oven at 350 °F for 8–10 minutes or air fryer for 5 minutes

• Avoid microwaving to preserve crispiness

• Tofu katsu can also be frozen individually wrapped up to 1 month—thaw in fridge before reheating

FAQs

What type of tofu works best?

Extra-firm tofu holds shape and crisps well. Freezing and thawing before pressing gives a meatier texture.

Can I skip the frying?

Yes—air frying or baking works well and yields a healthier but still crisp result.

Why press tofu before cooking?

Pressing removes excess moisture so the coating adheres and stays crispy.

What can I use instead of plant milk?

Aquafaba, vegan yogurt, or even a whisked flour–water batter work well.

Is this recipe gluten free?

Yes—use gluten-free flour and panko or breadcrumb substitutes.

What sauce goes with tofu katsu?

Classic tonkatsu sauce, vegan mayo, or Japanese-style curry sauce are perfect matches.

How do I get extra crunch?

Make sure tofu is well pressed, use panko crumbs, and fry or bake at high heat without overcrowding.

Can I meal prep tofu katsu?

Yes—you can bake or fry in batch and store slices to reheat later.

Will the crust stay crunchy after refrigeration?

It softens slightly, but reheating in oven or air fryer restores crispiness.

How should I serve tofu katsu?

Serve with rice, cabbage, sauce. Great in sandwiches, curry bowls, or as a crispy topping for salads.

Conclusion

Tofu Katsu is an easy, plant-based take on classic Japanese katsu that delivers serious crunch and savory flavor. Whether you fry, bake, or air-fry the cutlets, you’ll end up with golden, crispy tofu perfect for rice bowls, sandwiches, or curry dinners. With simple ingredients and flexible methods, it’s a satisfying vegan dish that works for everyday meals or special occasions. Enjoy experimenting with sauces, sides, and flavors to make it yours!

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