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Crispy Vegan Panko Tofu Katsu

Easy Crispy Tofu Katsu

Vegan take on a Japanese classic

Course dinner
Cuisine anti inflammatory, Japanese, vegan
Keyword 30 Minute Meal, 5 Ingredients, Anti Cancer, Asian, crunchy, Detox, Easy, healthy, Immune Boost, Japanese, Tofu
Servings 4

Ingredients

  • 1 pound extra firm organic non-GMO tofu
  • 1/3 cup whole wheat flour
  • 1/2 tsp sea salt
  • 1 tbsp gochujang powder or smoked paprika optional
  • 2 eggs beaten or flax egg*
  • 1/2 cup sugar free whole wheat panko bread crumbs

For the Katsu Sauce

  • 1/3 cup ketchup
  • 1 clove crushed garlic
  • 1 tbsp mirin
  • 1 tbsp tamari or good soy sauce
  • Small squeeze of Sriracha optional

Instructions

  1. Press tofu between two cutting boards so excess liquid can drain in the sink
  2. Start by slicing the tofu block in half lengthwise, place between two cutting boards next to your sink, and prop a small plate under the far side of the sink
  3. Fill a small pan with water and place it on top of cutting board to add weight to help press water out of tofu, as shown
  4. We are not marinating the tofu here, but this is a great strategy to use when marinating, plus make the tofu a bit firmer if you are using it in a stir fry
  5. Or, you can use a tofu press as shown above
  6. Allow tofu to press for about 15 minutes
  7. Preheat oven to 350 degrees F on convection roast
  8. Gather tofu coating ingredients in three small separate bowls
  9. Mix whole wheat flour in one bowl with salt and gochugaru powder
  10. Beaten eggs (or flax egg) go in the second bowl
  11. Panko goes in the third bowl
  12. Drain tofu and cut into two bite cubes
  13. Coat tofu cubes first in flour mixture, then egg, then panko, working in small batches of a few pieces at a time
  14. Make sure all sides of tofu cubes are coated
  15. When breading ingredients, I like to use my left hand for wet ingredients, and right hand for dry to keep the process cleaner
  16. Place on a parchment lined baking sheet
  17. Make sure there is plenty of space between pieces of tofu for maximum crispiness
  18. Roast in middle of oven for 30 minutes, turning with tongs or spatula half way through
  19. Serve warm with katsu dipping sauce on the side
  20. Mix all katsu sauce ingredients
  21. Taste and adjust seasonings as needed

Recipe Notes

*Make this dish vegan by swapping “flax egg” for eggs. Mix 2 tbsp ground flax with 1/4 cup plus two tbsp water and let stand for about 10 minutes. It will form a gel that you can swap out for eggs as a binder in this dish, as well as baking