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Tofu Katsu (Vegan Chicken Katsu)
5 from 45 votes

Tofu Katsu (Vegan Chicken Katsu)

Tofu Katsu transforms soft tofu through a process of pressing, freezing, and thawing to produce a firm, meaty texture suitable for breading and frying. The tofu cutlets are coated with cornstarch, dipped in a spicy plant-based milk mixture, and panko breadcrumbs before shallow frying until golden and crispy. Served with a tangy vegan tonkatsu sauce and garnished with scallions and sesame, this dish offers a vegan take on the classic chicken katsu.

Prep Time
10 mins
Cook Time
20 mins
Freezing time
8 hrs
Total Time
8 hrs 30 mins
Servings: 4 servings
Calories: 697 kcal
Course: Main Course
Cuisine: Japanese

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

    Cup of Yum
  1. Drain the tofu, and wrap it in a clean absorbent dish towel. 
  2. 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.
  3. Allow the tofu to compress and drain for 60 minutes.  Flip the tofu over, and continue to press for an additional 60 minutes.
  4. Place the tofu into a flat container with a lid and place it into the freezer for at least 4 hours, or overnight.
  5. 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.
  6. 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.
  7. Mix together the panko and white pepper in one bowl.
  8. 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.
  9. 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.
  10. 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.
  11. 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
  1. 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
  1. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 697

% 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.