Tofu Katsu
Ingredients
- 16 oz. Super Firm Tofu *
Marinade
- 2 Tbsp Soy Sauce
- 2 Tbsp Nutritional Yeast
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Smoked Paprika
- 1 Tbsp Sriracha
- 2 Tbsp Vegan Mayo (or Neutral Oil)
- 1 tsp Vinegar
- 1 Tbsp Water
Dry Dredge
- 1/2 cup Flour
- 1/2 tsp Garlic Powder
- 1/4 tsp Salt
- Black Pepper to taste
Wet Dredge
- 1/2 cup Plant Milk (unsweetened)
- 2 tsp Apple Cider Vinegar
- 1/2 tsp Ginger Powder
- 1/2 tsp Garlic Powder
- 1 Tbsp Flour
Panko Breadcrumbs
- 1 cup Panko Breadcrumbs
- 1/4 tsp Salt
- 1/4 tsp Garlic Powder
Katsu Sauce
- 1/2 cup Ketchup
- 2 Tbsp Soy Sauce
- 2 Tbsp Agave (or Maple Syrup, Date Syrup)
- 4 Tbsp Vegan Worcestershire (Vegan)
Instructions
Katsu Sauce
- Simply whisk and combine the ingredients together. Season to taste and store in the fridge until ready to use.
Tofu Katsu
- Cut the block of tofu into 4 filets. You can cut each fillet into a more "chicken breast" type shape if you like. Then lightly score each fillet in a diamond pattern.
- Make the marinade, then marinate the fillets in it for about 30 minutes or up to overnight.
- In a pan over medium heat, grill the fillets for about 4 minutes per side. Remove from the heat and let them cool.
- Prepare the dry, wet and panko dredges by mixing all the ingredients respectively in separate bowls / containers.
- Fill up a dutch oven or large skillet with a neutral high smoke point oil (such as peanut, canola or vegetable). You just need enough oil to cover the fillets, so about 3 inches worth. Heat to 375 F (I highly recommend using a thermometer).
- Dredge each fillet first in the dry mixture, then wet, and then into the panko. Shake off the excess each time you dredge it and make sure you thoroughly coat it.
- Once the fillets are coated and the oil is up to temperature, carefully add them to the pot. Don't overcrowd, I would say do 2 at a time maximum. The oil temperature will drop but as long as it stays above 350 F you should be fine.
- Fry them for about 4-5 minutes or until golden brown and beautiful. Let them rest on a wire rack to cool for a couple minutes, adding a little sprinkling of salt. Slice them up, and enjoy with some shredded cabbage and rice!
Notes
*I recommend using Super Firm Tofu, the kind that's vacuum packed. If you can only find Extra Firm, you'll need to press it for at least 30 minutes to get rid of the excess water.
Tried this recipe?Let us know how it was!