Tofu Katsu Sandwiches
By America's Test KitchenPublished on August 9, 2025
Time
45 minutes
Yield
Serves 4
Ingredients
¼ cup ketchup 4 teaspoons Worcestershire sauce 2 teaspoons soy sauce 1 teaspoon garlic powder 1 teaspoon sugar, divided2 large eggs 2 tablespoons all-purpose flour 1½ cups panko bread crumbs 1 (14‐ounce) block extra-firm or firm tofu ½ teaspoon table salt ¾ cup vegetable oil for frying2½ teaspoons unseasoned rice vinegar 1½ teaspoons toasted sesame oil 3 cups shredded red or green cabbage 8 slices soft white sandwich bread
Instructions
- Whisk ¼ cup ketchup, 4 teaspoons Worcestershire sauce, 2 teaspoons soy sauce, 1 teaspoon garlic powder, and ½ teaspoon sugar together in small bowl; set aside.
- Whisk 2 large eggs and 2 tablespoons all-purpose flour together in shallow dish. Place 1½ cups panko bread crumbs in large zipper-lock bag and lightly crush with rolling pin; transfer to second shallow dish. Slice 1 (14‐ounce) block extra-firm or firm tofu crosswise into 8 (½‐inch-thick) slabs, pat dry with paper towels, and sprinkle with ½ teaspoon table salt. Working with 1 slab at a time, dip tofu in egg mixture, allowing excess to drip off, then coat all sides with panko, pressing gently to adhere; transfer to large plate.
- Place wire rack in rimmed baking sheet and line half of rack with triple layer of paper towels. Heat ¾ cup vegetable oil in 12‐inch nonstick skillet over medium-high heat until shimmering. Add tofu slabs and cook until deep golden brown, 2 to 3 minutes per side. Transfer tofu to paper towel–lined side of prepared rack to drain for about 15 seconds per side, then move to unlined side of rack.
- Combine 2½ teaspoons unseasoned rice vinegar, 1½ teaspoons toasted sesame oil, and remaining ½ teaspoon sugar in large bowl. Add 3 cups shredded red or green cabbage and toss to coat. Arrange cabbage and tofu on 4 slices soft white sandwich bread. Drizzle with sauce and top with remaining bread slices. Serve.
Time
45 minutesYield
Serves 4Ingredients
¼ cup ketchup
4 teaspoons Worcestershire sauce
2 teaspoons soy sauce
1 teaspoon garlic powder
1 teaspoon sugar, divided
2 large eggs
2 tablespoons all-purpose flour
1½ cups panko bread crumbs
1 (14‐ounce) block extra-firm or firm tofu
½ teaspoon table salt
¾ cup vegetable oil for frying
2½ teaspoons unseasoned rice vinegar
1½ teaspoons toasted sesame oil
3 cups shredded red or green cabbage
8 slices soft white sandwich bread
Ingredients
¼ cup ketchup
4 teaspoons Worcestershire sauce
2 teaspoons soy sauce
1 teaspoon garlic powder
1 teaspoon sugar, divided
2 large eggs
2 tablespoons all-purpose flour
1½ cups panko bread crumbs
1 (14‐ounce) block extra-firm or firm tofu
½ teaspoon table salt
¾ cup vegetable oil for frying
2½ teaspoons unseasoned rice vinegar
1½ teaspoons toasted sesame oil
3 cups shredded red or green cabbage
8 slices soft white sandwich bread
Ingredients
¼ cup ketchup
4 teaspoons Worcestershire sauce
2 teaspoons soy sauce
1 teaspoon garlic powder
1 teaspoon sugar, divided
2 large eggs
2 tablespoons all-purpose flour
1½ cups panko bread crumbs
1 (14‐ounce) block extra-firm or firm tofu
½ teaspoon table salt
¾ cup vegetable oil for frying
2½ teaspoons unseasoned rice vinegar
1½ teaspoons toasted sesame oil
3 cups shredded red or green cabbage
8 slices soft white sandwich bread
Why This Recipe Works
Japanese katsu involves frying up a thin, panko-breaded cutlet and serving it up with a sweet and savory tonkatsu sauce. The sandwiches of the same name take things a step further, layering the cutlets and sauce with shredded cabbage between slices of fluffy Japanese milk bread. Using tofu “cutlets” is the first step to re-creating a mouthwatering version sans the meat. To help the panko crust adhere to the tofu, we dredge slices in a mixture of flour and beaten egg, creating a glue-like paste that locks the panko in place and then we sear them in a large nonstick skillet until appealingly browned. Ketchup, Worcestershire, soy sauce, garlic powder, and a pinch of sugar make up the tonkatsu sauce. Last but not least is the crunchy cabbage, which needs nothing more than a quick toss with some rice vinegar, toasty sesame oil, and a pinch of sugar for seasoning before it, too, is ready to be piled atop the bread (soft white sandwich bread in lieu of milk bread) and drizzled with sauce.
Instructions
- Whisk ¼ cup ketchup, 4 teaspoons Worcestershire sauce, 2 teaspoons soy sauce, 1 teaspoon garlic powder, and ½ teaspoon sugar together in small bowl; set aside.
- Whisk 2 large eggs and 2 tablespoons all-purpose flour together in shallow dish. Place 1½ cups panko bread crumbs in large zipper-lock bag and lightly crush with rolling pin; transfer to second shallow dish. Slice 1 (14‐ounce) block extra-firm or firm tofu crosswise into 8 (½‐inch-thick) slabs, pat dry with paper towels, and sprinkle with ½ teaspoon table salt. Working with 1 slab at a time, dip tofu in egg mixture, allowing excess to drip off, then coat all sides with panko, pressing gently to adhere; transfer to large plate.
- Place wire rack in rimmed baking sheet and line half of rack with triple layer of paper towels. Heat ¾ cup vegetable oil in 12‐inch nonstick skillet over medium-high heat until shimmering. Add tofu slabs and cook until deep golden brown, 2 to 3 minutes per side. Transfer tofu to paper towel–lined side of prepared rack to drain for about 15 seconds per side, then move to unlined side of rack.
- Combine 2½ teaspoons unseasoned rice vinegar, 1½ teaspoons toasted sesame oil, and remaining ½ teaspoon sugar in large bowl. Add 3 cups shredded red or green cabbage and toss to coat. Arrange cabbage and tofu on 4 slices soft white sandwich bread. Drizzle with sauce and top with remaining bread slices. Serve.
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