Crispy Tofu Katsu

This tofu katsu recipe will change the way you eat tofu. In Japanese, katsu translates to "cutlet." The most popular katsu options are pork (tonkatsu) or chicken, but tofu is an excellent substitute. This recipe works great with firm tofu, which I love freezing for an extra spongy and chewy texture. (You can read more about this awesome technique here.) To create a super-crunchy texture, I coat the tofu with a thick batter, dredging it in a plant-based egg liquid, packing each side with panko, then shallow-frying in hot oil. There are many great alternatives to replace the plant-based egg, such as chickpea brine (aquafaba) or thick, plant-based milk such as oat. I find that the plant-based egg and chickpea brine work the best, as they are generally thicker, helping the panko adhere better. The tofu katsu can be served as is with white rice and a side of sauce, like tonkatsu sauce. My family likes to pair it with Japanese curry. Other combinations that go well with tofu katsu: Serve it with tossed noodles, or use it as a crispy protein for sandwiches.

Unbalanced

% Daily Values based on a 2,000 calorie diet

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