Tofu Katsu Recipe

I perfected a simple method for Crispy Tofu katsu with just eight ingredients and one unexpected tip that makes it restaurant quality.

I never expected tofu to hit this way. Crispy tofu katsu became my go to when I want something that feels indulgent but still simple.

The play between extra firm tofu and Panko breadcrumbs is weirdly addicting, you think its gonna be soft and quiet but then that crunch shows up, and you cant help smiling. I usually pile it next to Japanese Curry and let the contrast do the talking.

It sounds too good to be true but it really sneaks up on you, like a secret trick. If you like surprises, this is the kind of recipe that makes you rethink tofu.

Ingredients

• Extra firm tofu: Dense and high in protein, low carb, soaks flavors, gives chewy texture.
• Eggs: Binders that add moisture and richness, modest protein, helps crust stick.
• Panko breadcrumbs: Airy flakes for ultra crisp crust, mostly carbs, a little sodium.
• Cornstarch: Light coating for extra crunch and browning, nearly pure starch, no protein.
• All purpose flour: Helps dredge and thicken, adds structure to coating, mostly carbs not protein.
• Vegetable or canola oil: Neutral high heat oil for frying, lots of calories, no protein, helps crisp.
• Kosher salt: Enhances flavor, brings out savory notes, no calories, use sparingly.
• Freshly ground black pepper: Adds warm pungent bite, tiny antioxidants, light heat, lifts the whole dish.

Ingredient Quantities

• Extra firm tofu 14 oz (400 g), pressed
• Kosher salt 1/2 teaspoon
• Freshly ground black pepper 1/4 teaspoon
• Cornstarch 2 tablespoons
• All purpose flour 1/2 cup (60 g)
• Large eggs 2, beaten
• Panko breadcrumbs 1 1/2 cups (about 150 g)
• Vegetable or canola oil 1 cup (240 ml)

How to Make this

1. Press the 14 oz block of extra firm tofu for 20 to 30 minutes to remove as much water as you can; wrap in paper towels or a clean kitchen towel and put a heavy pan or cans on top, then slice into 1/2 inch thick slabs (about 4 to 6 pieces).

2. Pat the tofu dry, then sprinkle both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, rubbing it in gently so it sticks.

3. Set up a breading station: place 2 tablespoons cornstarch in one shallow bowl, 1/2 cup (60 g) all purpose flour in a second, 2 large eggs beaten in a third, and 1 1/2 cups (about 150 g) panko breadcrumbs on a plate. Keep them in that order.

4. Dredge each tofu slab first in the cornstarch, shaking off excess, then into the flour, then dip into the beaten eggs, and finally press both sides into the panko so it really clings; press the crumbs on, dont be shy, you want a thick coating.

5. Pour 1 cup (240 ml) vegetable or canola oil into a large skillet so you have about 1/4 inch to 1/2 inch of oil for shallow frying. Heat over medium-high until the oil is shimmering and a few panko crumbs sizzle on contact.

6. Fry the tofu in batches so you dont overcrowd the pan, cooking each piece about 2 to 3 minutes per side or until deep golden and crisp. Adjust the heat as needed so the coating browns but doesnt burn.

7. Transfer cooked pieces to a wire rack or paper towel lined plate to drain and rest for a minute or two; this keeps them crisp.

8. Slice and serve hot over rice or Japanese curry if you like, or just enjoy with your favorite dipping sauce.

Equipment Needed

1. Heavy pan or a few cans for pressing the tofu
2. Paper towels or a clean kitchen towel for wrapping/pressing
3. Cutting board and a sharp chef’s knife for slicing
4. Three shallow bowls plus a plate (cornstarch, flour, eggs, panko)
5. Measuring cups and measuring spoons
6. Fork or small whisk to beat the eggs
7. Large skillet for shallow frying
8. Tongs or a slotted spatula for turning the tofu
9. Wire rack or a plate lined with paper towels to drain and rest

FAQ

Tofu Katsu Recipe Substitutions and Variations

• Tofu: Tempeh, sliced and pressed, works great for a firmer, nuttier katsu; seitan gives a meatier chew if you’re not gluten free; or thick eggplant slices, salted and squeezed, for a veggie version.
• Cornstarch: Arrowroot or potato starch, same amount, for equal crisp; or use the same volume of all purpose flour but expect a bit less crunch.
• Eggs: Aquafaba, 6 tablespoons for 2 eggs (about 3 tbsp per egg), or a flax “egg” made from 2 tbsp ground flax + 6 tbsp water, let sit 5 minutes; both bind the breading well.
• Panko breadcrumbs: Crushed cornflakes or crushed rice crackers, 1 to 1 by volume; regular breadcrumbs will work too but are denser; for gluten free use certified GF panko or crushed GF cereal.

Pro Tips

1) Press longer or try freezing first. If you can press tofu 30 to 60 minutes it gets way drier and crunchier, but for a meatier chew freeze the block, thaw and squeeze it out — it soaks sauces better after that.
2) Chill the breaded pieces before frying. Put them on a tray in the fridge 15 to 30 minutes so the crumbs set, they wont fall off as you flip. You can also double-dip (egg then panko again) for an extra thick crust, just dont mash the tofu when you press the crumbs on.
3) Control oil temp, dont guess. Aim for about 350°F (175°C). No thermometer? Drop a few panko crumbs in, they should sizzle and float. If the coating browns too fast lower the heat, if it soaks up oil raise it a bit.
4) Keep them crispy and reheat smart. Drain on a wire rack not paper towels, and keep finished pieces in a warm oven (about 200°F) while you finish the rest. Leftovers get crispy again in a 400°F oven or air fryer for a few minutes, dont microwave unless youre ok with soggy crust.