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Crispy Vegan Tofu Katsu served with fluffy rice on a plate

Vegan Tofu Katsu & Rice

A delightful dish combining crispy tofu cutlets with fluffy rice, offering a satisfying vegan alternative to traditional katsu.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegan
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Tofu Cutlets
  • 1 block extra firm tofu (400g, drained and pressed for at least 15 minutes)
  • 2 tbsp potato starch (cornstarch can be substituted)
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp white pepper (or black pepper)
  • 3 tbsp vegan yogurt (or sour cream/mayo; plain coconut yogurt works well)
  • 1 tsp yellow mustard
  • 1/4 tsp garlic salt (use garlic powder if using vegan mayo)
  • 1/4 tsp black pepper
  • ~1.5 cups panko crumbs (for gluten-free, use gluten-free panko) Start with 1 cup, add more as needed.
  • Oil for frying
For Serving
  • Steamed rice
  • 2 leaves Taiwanese or green cabbage (shredded per portion)
  • Tonkatsu sauce (Bull-dog sauce is a gluten-free option)
  • Vegan mayo (or vegan Kewpie mayo, if available)
  • Green onion (finely sliced for garnish)
  • Toasted sesame seeds for garnish

Method
 

Preparation
  1. Start by draining and pressing the tofu for at least 15 minutes. This step is crucial for achieving crispiness.
  2. In two shallow plates, combine the potato starch, garlic powder, onion powder, and white pepper for the dry dredge.
  3. In a separate plate, mix the vegan yogurt, mustard, garlic salt, and black pepper for the wet mix.
  4. In a larger dish, add the panko crumbs.
  5. Once the tofu is drained, cut it in half and then slice each half into three thin cutlets, totaling six pieces.
  6. Pat each cutlet dry using a clean, lint-free tea towel or paper towel to remove any remaining moisture.
Dredging and Coating
  1. Coat each cutlet with the potato starch mixture for the dry dredge.
  2. Dip the cutlet in the wet mix, ensuring an even layer while scraping off any excess.
  3. Press the cutlet into the panko crumbs, thoroughly coating both sides. Repeat this process for all six cutlets.
Frying the Katsu
  1. Heat a shallow pan with approximately 1 cm (1/2 inch) of oil over medium heat, reaching around 350°F.
  2. Carefully place the coated cutlets in the hot oil and fry for about 2-3 minutes on each side until golden brown and crispy.
  3. Remove the katsu and let them drain on a wire rack or a paper towel-lined plate to absorb excess oil.
To Serve
  1. Slice the tofu katsu into thin strips and arrange them over a bed of shredded cabbage.
  2. Drizzle tonkatsu sauce and vegan mayo on top, then garnish with sliced green onions and toasted sesame seeds.
  3. Serve with fluffy steamed rice on the side and enjoy!

Notes

Make sure tofu is pressed thoroughly for a crispier texture. Consider marinating tofu in soy sauce and spices for flavor.