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Tofu Katsu with Crispy Panko Coating Recipe

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4.1 from 90 reviews

Tofu Katsu is a delightful Japanese-inspired dish featuring extra-firm tofu that’s breaded in a crispy panko coating and fried to golden perfection. Freezing the tofu beforehand improves its texture, allowing it to absorb flavors better while maintaining a firm bite. This crunchy, savory dish is perfect served alongside Japanese curry or enjoyed as a satisfying snack.

  • Total Time: 24 hours 35 minutes
  • Yield: 4 servings

Ingredients

Breading Mix

  • ½ cup (60g) all-purpose flour
  • 1 tablespoon cornstarch
  • ½ teaspoon salt
  • ½ cup water

Panko Coating

  • 1 cup (65g) panko breadcrumbs
  • 1 teaspoon salt
  • ½ teaspoon paprika
  • Pinch of black pepper

Main Ingredient

  • 1 block (16 oz.) extra-firm tofu

For Frying and Seasoning

  • Vegetable or canola oil for frying (about 1 inch deep in pan)
  • Salt to taste
  • Black pepper for seasoning

Instructions

  1. Freeze the Tofu: Place the whole block of tofu in its packaging into the freezer at least 24 hours ahead. Once frozen, remove and thaw the tofu in the refrigerator until you’re ready to cook. This step helps improve the texture for frying.
  2. Press the Tofu: Drain the thawed tofu and press it for at least 20 minutes to remove excess moisture. This prevents sogginess during frying.
  3. Prepare Breading Stations: In a medium bowl, whisk together the flour, cornstarch, and ½ teaspoon salt. Slowly add the water and whisk until smooth to create the wet batter. In a separate bowl, combine panko breadcrumbs, 1 teaspoon salt, paprika, and a pinch of black pepper.
  4. Cut Tofu into Pieces: After pressing, slice the tofu block in half widthwise and then each half into two lengthwise pieces, creating four equal portions.
  5. Season and Dry the Tofu: Pat each tofu piece dry with a towel. Season both sides with salt and black pepper to enhance flavor before breading.
  6. Coat the Tofu: Dip each tofu piece individually first into the flour mixture, allowing excess to drip off, then coat thoroughly in the panko mixture. Place coated pieces on a wire rack to rest.
  7. Heat the Oil: Pour about 1 inch of vegetable or canola oil into a large pan and heat over medium heat. Test the oil by dropping a small piece of panko in; it should sizzle and float immediately when ready.
  8. Fry the Tofu: Carefully fry each breaded tofu piece for about 2 minutes per side or until they turn golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil and season immediately with salt while hot.
  9. Serve: Serve the crispy tofu katsu with Japanese curry or your preferred dipping sauce. Enjoy this crunchy, flavorful dish fresh for best texture.

Notes

  • Freezing the tofu changes its texture by creating a more absorbent, chewier consistency that works perfectly for frying.
  • Pressing tofu thoroughly is key to ensuring a crisp crust and avoiding sogginess.
  • Panko breadcrumbs give extra crunch compared to regular breadcrumbs.
  • Be careful with oil temperature to avoid greasy tofu; it should sizzle but not smoke.
  • This dish is best enjoyed immediately after frying for optimal crispiness.
  • Author: ELLA
  • Prep Time: 25 minutes (plus 24 hours freezing and 20 minutes pressing)
  • Cook Time: 10 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Japanese
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/tofu-katsu-with-crispy-panko-coating-recipe/