Crispy Tofu Katsu

Ingredients: 

• 2-4 cups vegetable oil see notes
• 1 (14 oz) block firm or extra-firm tofu
• salt and pepper
• 1/3 cup all-purpose flour to dredge the tofu
• 2 tablespoons all-purpose flour for the batter
• 2 tablespoons cornstarch
• 1/3 cup water
• 1 cup panko breadcrumbs (start with 1/2 cup and add more as needed)

Instructions: 

1. Optional but recommended: A day or two ahead of time, freeze the tofu in the package. Allow it to defrost completely (in the fridge overnight, or on the counter).
2. Drain the tofu and use your favorite method to press out the excess liquid. (If you used the freeze + defrost trick, you can simply press out the extra liquid gently by hand.)
3. Cut the tofu into roughly 1/2 inch slices. Any shape will work, but I like to cut along the long edge to get about 6-8 “cutlets.”
4. Season each tofu cutlet with salt and pepper.
5. Then set up a 3-part breading station.
6. Dish 1: Add 1/3 cup all-purpose flour.
7. Dish 2: Whisk together 2 tablespoons all-purpose flour, 2 tablespoon cornstarch, and 1/3 cup water to form a very thin batter.
8. Dish 3: Add panko breadcrumbs. You might not need the full cup. Start with 1/2 cup and add more as needed.
9. Dredge each tofu cutlet in flour. Shake off excess. Then dip in the flour and cornstarch slurry. Allow excess to drip off. Lastly, coat with the panko crumbs.
10. Place a wire cooling rack over a baking tray so that the excess oil can drip off of your tofu katsu once it’s done frying. (If you don’t have one, you can line a plate with paper towels instead.)
11. Heat about 1/2 – 1″ of vegetable oil to about 375°F in a heavy-bottomed skillet or pot. (Use a Dutch oven or a skillet with higher sides if you want to avoid the splatter.) It is helpful to use a thermometer to ensure the tofu katsu cooks properly and doesn’t turn out greasy.
12. Place the breaded tofu cutlets in the preheated oil and fry 3-5 minutes per side, until deep golden brown. Avoid over-crowding the pot, as this can lower the temperature of the oil and make it take much longer to cook, resulting in greasy katsu.
13. When golden brown, remove the tofu katsu to your prepared wire rack (or paper towel lined plate). Sprinkle with salt to finish.

Notes: 

• Refrigerator: Leftover tofu katsu can be stored in the refrigerator for up to 5 days.
• Freezer: It can be frozen in an airtight container for a month.
• Reheating: Tofu Katsu will need to be re-crisped in the oven, air fryer, or toaster oven. Generally, 8-10 minutes at 350°F works well, but keep an eye on it to avoid it getting too dark. If you microwave it, it will be soggy.

Recipe: Crispy Tofu Katsu – Sarah’s Vegan Kitchen (sarahsvegankitchen.com)