Tofu Katsu
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!