Tofu Katsu
By Amanda LuchtelPublished on July 4, 2023
Time
45 Minutes
Yield
Serves 4
Ingredients
½ head green cabbage, halved, cored, and sliced thin (6 cups)3 scallions, sliced thin on bias1 tablespoon lemon juice 1¼ teaspoons table salt, divided2 large eggs 2 tablespoons soy sauce 1 tablespoon all-purpose flour 1½ cups panko bread crumbs 14 ounces extra-firm tofu, cut crosswise into 8 slabs½ cup vegetable oil for frying¼ cup bottled tonkatsu sauce, plus extra for serving
Before You Begin
We prefer the cabbage to be thinly sliced on a mandoline for the best presentation and texture. For a vegan version, substitute 6 tablespoons liquid plant-based eggs for the eggs. Serve with rice.
Instructions
- Combine cabbage, scallions, lemon juice, and ¼ teaspoon salt in bowl. Squeeze and massage with your hands until cabbage is slightly wilted, about 1 minute. Set wire rack in rimmed baking sheet and line half of rack with triple layer of paper towels.
- Whisk eggs, soy sauce, flour, and remaining 1 teaspoon salt together in shallow dish. Place panko in large zipper-lock bag and lightly crush with rolling pin; transfer to second shallow dish. Pat tofu dry with paper towels. Working with 1 tofu slab at a time, dredge in egg mixture, allowing excess to drip off, then coat all sides with panko, pressing gently to adhere. Transfer to unlined side of wire rack.
- Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add tofu and cook until deep golden brown, about 3 minutes per side. Transfer to lined side of wire rack. Season cabbage salad with salt to taste. Serve tofu drizzled with tonkatsu sauce, passing extra sauce separately.
Time
45 MinutesYield
Serves 4Ingredients
½ head green cabbage, halved, cored, and sliced thin (6 cups)
3 scallions, sliced thin on bias
1 tablespoon lemon juice
1¼ teaspoons table salt, divided
2 large eggs
2 tablespoons soy sauce
1 tablespoon all-purpose flour
1½ cups panko bread crumbs
14 ounces extra-firm tofu, cut crosswise into 8 slabs
½ cup vegetable oil for frying
¼ cup bottled tonkatsu sauce, plus extra for serving
Ingredients
½ head green cabbage, halved, cored, and sliced thin (6 cups)
3 scallions, sliced thin on bias
1 tablespoon lemon juice
1¼ teaspoons table salt, divided
2 large eggs
2 tablespoons soy sauce
1 tablespoon all-purpose flour
1½ cups panko bread crumbs
14 ounces extra-firm tofu, cut crosswise into 8 slabs
½ cup vegetable oil for frying
¼ cup bottled tonkatsu sauce, plus extra for serving
Ingredients
½ head green cabbage, halved, cored, and sliced thin (6 cups)
3 scallions, sliced thin on bias
1 tablespoon lemon juice
1¼ teaspoons table salt, divided
2 large eggs
2 tablespoons soy sauce
1 tablespoon all-purpose flour
1½ cups panko bread crumbs
14 ounces extra-firm tofu, cut crosswise into 8 slabs
½ cup vegetable oil for frying
¼ cup bottled tonkatsu sauce, plus extra for serving
Why This Recipe Works
We wanted a crispy tofu version of a Japanese favorite. To complement the crispy fried tofu, we served the tofu with a light cabbage salad with scallions and lemon. For ease, we used bottled tonkatsu sauce.
Before You Begin
We prefer the cabbage to be thinly sliced on a mandoline for the best presentation and texture. For a vegan version, substitute 6 tablespoons liquid plant-based eggs for the eggs. Serve with rice.
Instructions
- Combine cabbage, scallions, lemon juice, and ¼ teaspoon salt in bowl. Squeeze and massage with your hands until cabbage is slightly wilted, about 1 minute. Set wire rack in rimmed baking sheet and line half of rack with triple layer of paper towels.
- Whisk eggs, soy sauce, flour, and remaining 1 teaspoon salt together in shallow dish. Place panko in large zipper-lock bag and lightly crush with rolling pin; transfer to second shallow dish. Pat tofu dry with paper towels. Working with 1 tofu slab at a time, dredge in egg mixture, allowing excess to drip off, then coat all sides with panko, pressing gently to adhere. Transfer to unlined side of wire rack.
- Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add tofu and cook until deep golden brown, about 3 minutes per side. Transfer to lined side of wire rack. Season cabbage salad with salt to taste. Serve tofu drizzled with tonkatsu sauce, passing extra sauce separately.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments