40min 4 ppl
Tofu Katsu
33 minutes
4 people
Medium31–60 min or 7–12 steps
33 min · 8 steps
Medium: 31–60 min or 7–12 steps
280 kcalper person
Protein 14g
Carbs 26g
Fats 14g
About this dish
Pressed slabs of firm tofu coated in a plant-milk batter and crisp panko, deep-fried until golden and served alongside shredded cabbage with a tangy vegan tonkatsu sauce. A satisfying plant-based stand-in for chicken katsu.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Cabbagefinely shredded200 g
Dairy & Eggs
- Soya Milk80 ml
Plant Proteins
- Firm tofupressed firm, cut into 4 slabs500 g
Dried Goods
- Plain flour40 g
- Panko breadcrumbs120 g
Oils & Condiments
- Vegetable Oilfor deep frying500 ml
- Vegan tonkatsu sauce100 ml
Utensils
- Large saucepan
- Mixing bowl
Method
1
Press the tofu between kitchen paper and a weighted plate for 15 minutes to remove excess moisture.
Approx. 3 minutes
2
Cut the pressed tofu into four even slabs and pat dry.
Approx. 4 minutes
3
Whisk the flour and soya milk together in a shallow bowl to make a smooth batter.
Approx. 3 minutes
4
Coat each tofu slab in the batter, then press into the panko breadcrumbs to coat evenly.
Approx. 6 minutes
5
Heat the vegetable oil in a large saucepan to 180°C.
Approx. 3 minutes
6
Deep-fry the tofu for 3 minutes on each side until deeply golden and crisp.
Approx. 6 minutes
7
Drain on kitchen paper and rest for 2 minutes before slicing into strips.
Approx. 4 minutes
8
Finely shred the cabbage and pile it alongside the sliced tofu katsu, with the vegan tonkatsu sauce for drizzling.
Approx. 4 minutes
