Crispy tofu katsu has quickly become one of our favorite ways to enjoy restaurant-style tofu at home! Pair this Japanese comfort food classic with our flavorful Japanese curry and rice for the ultimate tofu katsu curry bowl. And the best part? You only need 8 simple ingredients!
INGREDIENTS
Flour Mixture:
- ½ cup (60g) all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon salt
- ½ cup water
Panko Mixture:
- 1 cup (65g) panko breadcrumbs
- 1 teaspoon salt
- ½ teaspoon paprika
- Pinch of black pepper
Other:
- 1 block (16 oz.) extra-firm tofu
- Vegetable or canola oil for frying
- Salt and black pepper to taste
INSTRUCTIONS
- Prepare the Tofu: Freeze the entire block of tofu (in its packaging) at least 24 hours in advance. Once frozen, defrost completely in the refrigerator before use.
- Press the Tofu: Drain and press the tofu for at least 20 minutes to remove excess moisture.
- Set Up the Breading Station: In a medium bowl, whisk together the flour, cornstarch, and ½ teaspoon of salt. Gradually add water, whisking until smooth. In another bowl, combine the panko breadcrumbs with 1 teaspoon salt, paprika, and black pepper.
- Slice the Tofu: After pressing, cut the tofu block in half widthwise, then slice each half lengthwise, creating four equal pieces.
- Season and Bread the Tofu: Pat the tofu dry and season each piece with salt and pepper. Dip each piece into the flour mixture, letting the excess drip off, then coat thoroughly in the panko mixture. Place the breaded tofu on a wire rack. Repeat with the remaining pieces.
- Fry the Tofu: Heat about 1 inch of oil in a large pan over medium heat. Test the oil by dropping in a small piece of panko; it should sizzle and float immediately. Fry the tofu pieces for about 2 minutes per side, or until golden brown and crispy. Transfer to a plate lined with paper towels and sprinkle with a pinch of salt while still hot.
- Serve: Pair the crispy tofu katsu with Japanese curry and rice for a delicious meal. Enjoy!
NOTES
- Freezing and thawing tofu creates a better texture, but this recipe also works with fresh tofu. Skip to step 2 if using unfrozen tofu.
- For larger portions, slice the tofu block in half widthwise without halving it lengthwise.
