Tofu Katsu (Vegan Chicken Katsu)
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Freezing time
8 hrs
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Total Time
8 hrs 30 mins
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Servings
4 servings
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Calories
697 kcal
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Course
Main Course
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Cuisine
Japanese
Tofu Katsu (Vegan Chicken Katsu)
Description
The recipe begins by pressing soft tofu wrapped in towels under weight, then freezing and re-pressing it to drain excess moisture and create a firm texture that mimics meat. The tofu is sliced into thin cutlets. Panko breadcrumbs seasoned optionally with white pepper coat the tofu after dipping it in a mix of plant-based milk, sriracha, and rice vinegar. The cornstarch helps the coating stick. The cutlets are fried in neutral oil until crisp on the outside.
Homemade vegan tonkatsu sauce combines sake, rice vinegar, tamari, vegan Worcestershire sauce, date syrup, tomato paste, and garlic and onion powder, providing a sweet, tangy, and savory balance. The dish is garnished with sliced scallions, toasted sesame seeds, and optional vegan furikake seasoning for extra flavor and texture.
The pressing and freezing of tofu significantly improves texture for breading, but fresh extra-firm tofu can be a shortcut if needed. The final product has a crispy exterior and a pleasant chew, lending itself well as a vegan main or sandwich filling.
Ingredients
For the tofu
- 2 oz. tofu soft
- 1 ⅓ cup panko bread crumbs
- ½ teaspoon white pepper optional
- ½ cup plant-based milk unsweetened
- 1 tablespoon sriracha
- 1 teaspoon rice vinegar
- ⅓ cup cornstarch
- 1 cup neutral cooking oil canola, peanut, or vegetable oil, generic cooking oil
Tonkatsu sauce
- ¼ cup sake
- 1 teaspoon rice vinegar
- 1 teaspoon tamari
- ¼ cup Worcestershire sauce vegan
- 3 tablespoons date syrup
- 2 tablespoons tomato paste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
To Garnish:
- 2 scallions sliced thin
- 2 teaspoons sesame seeds toasted
- 1 teaspoon furikake optional, vegan
Instructions
- Drain the tofu, and wrap it in a clean absorbent dish towel.
- Place the wrapped tofu onto a wire rack suspended over a baking pan, and place a second baking pan on top of the tofu. Place a medium heavy weight on top of the second baking pan which will gently press the tofu without crushing them.
- Allow the tofu to compress and drain for 60 minutes. Flip the tofu over, and continue to press for an additional 60 minutes.
- Place the tofu into a flat container with a lid and place it into the freezer for at least 4 hours, or overnight.
- Remove the frozen tofu from the container, rewrap it in a fresh absorbent dish towel, and press a second time on a wire rack for 2 hours as the tofu thaws.
- When the tofu is thawed it should have reduced in by about 50% from it’s original thickness. Cut each tofu block into two thin, wide cutlets.
- Mix together the panko and white pepper in one bowl.
- In a separate bowl, mix together the milk, sriracha, rice vinegar so that the milk curdles from the acid in the vinegar and hot sauce. Place the corn starch in a separate bowl.
- Heat the cooking oil in a large skillet on the stove over a medium high flame. The ideal temperature to fry the tofu in is 350-360 degrees.
- While the oil is heating, coat the tofu. Working with one cutlet at a time, thoroughly and gently coat both sides of each portion in cornstarch, dredge it in the curdled milk mixture, drip it off a little, and then coat thoroughly in the panko. Place each breaded piece of tofu onto a clean dry tray while you bread the rest of them.
- When all tofu is breaded, fry them in the hot oil for 3 minutes. Using tongs, flip the tofu pieces over and fry for an additional 2-3 minutes on the second side until crisp and golden brown. Transfer the fried cutlets to a wire rack to cool and drip dry.
To make the tonkatsu sauce
- Add all ingredients to a small saucepan and cook over a medium flame, stirring occasionally for 12-15 minutes until thick and bubbly.
To serve
- Cut each crispy tofu katsu cutlet into strips and serve them over rice, or alongside other side dishes as you desire. Drizzle the tofu katsu with the tonkatsu sauce, and garnish with scallion slices and toasted sesame seeds. Add ferikake seasoning if you desire.
Notes
- Pressing, freezing, and pressing tofu again creates a firmer, meatier texture ideal for frying and breading.
- If short on time, fresh slices of extra firm tofu can be used, but the texture will differ.
- Use neutral cooking oil such as canola or vegetable oil for frying to achieve crispiness without overpowering flavors.
- Tonkatsu sauce can be prepared in advance and stored refrigerated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 697 kcal
% Daily Value*
| Calories | 697kcal | 35% |
| Carbohydrates | 38g | 13% |
| Protein | 4g | 8% |
| Fat | 58g | 89% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 16g | 94% |
| Monounsaturated Fat | 36g | 180% |
| Trans Fat | 0.2g | 10% |
| Sodium | 394mg | 16% |
| Potassium | 219mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 5mg | 6% |
| Calcium | 101mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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