Tofu Katsu

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Check out this amazing crispy tofu katsu curry recipe that’s a total game-changer! It’s so delicious, you won’t believe it’s not chicken. Get ready for a tofu adventure with me as we explore fun ways to cook tofu. This recipe is just the beginning!

Tofu Katsu

Course Main Course
Prep Time 25 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • 14 ounces of extra firm tofu pressed and sliced into filets

**Wet Batter:**

  • 2 large eggs
  • 1 tablespoon of milk
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1/4 teaspoon of garlic powder

**Dry Coating:**

  • 1/2 cup of all-purpose flour
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1/4 teaspoon of garlic powder

**Dry Breading:**

  • 2 cups of Panko breadcrumbs
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1/4 teaspoon of garlic powder

**Other:**

  • Vegetable oil for frying

Instructions

  • Wrap the tofu block in paper towels and press it down with a heavy object for 10 to 15 minutes to remove excess water.
  • Slice the tofu into 3 to 4 rectangles vertically. You can also round the edges to give them a chicken-like appearance if you want.
  • Mix the all-purpose flour with salt, black pepper, and garlic powder in one bowl.
  • Whisk the eggs with milk, salt, black pepper, and garlic powder in another bowl.
  • Combine Panko breadcrumbs with salt, black pepper, and garlic powder in a third bowl.
  • Coat each tofu filet in the seasoned flour, then dip it in the egg mixture, and finally coat it with breadcrumbs.
  • Let the breaded tofu sit for 10 minutes while you heat the oil to 350°F.
  • Fry the tofu in batches until golden brown on both sides.
  • Transfer the cooked tofu to a wire rack to drain excess oil.
  • Chop and enjoy while it’s warm!

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