BEST Vegan Katsu Recipe (Tofu Katsu)

tofu

🥗Healthier: tempeh

💰Cheaper: firm tofu

Tempeh is more nutritious, while firm tofu is budget-friendly.

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat breadcrumbs offer more fiber, while regular breadcrumbs are often cheaper.

egg

🥗Healthier: flax egg

💰Cheaper: egg substitute

Flax egg is a healthier vegan alternative, while egg substitute can be more economical.

Cut a slit down one side of the pack of tofu and squeeze out as much water as possible without smashing it.

Freeze the tofu overnight to separate water from soy protein for a firmer texture.

After freezing, defrost the tofu on a wire rack until the top is no longer icy.

Place a tray on top of the tofu and weigh it down with cans or jars to press out excess water while it defrosts.

Grate the garlic and onion for the tonkatsu sauce.

In a pot, combine sake and apple juice, and boil until thick and syrupy (about 8-10 minutes).

Add Worcestershire sauce, soy sauce, ketchup, and date syrup to the pot and stir.

Incorporate the grated garlic and onion into the sauce and cook until dissolved (about 5 minutes).

Transfer the sauce to a jar and let it cool.

Once the tofu is defrosted and pressed, cut it into 2 cutlets horizontally.

Mix Marmite into vegetable stock until dissolved, then brush it onto the tofu cutlets.

In a dish, combine flour and cold water to make a batter without lumps.

Dip each tofu cutlet into the batter, allowing excess to drip off, then coat with panko.

Prepare a wire rack lined with paper towels for draining the fried katsu.

Preheat oil in a high-sided pot to 340°F (170°C).

Gently lower the tofu cutlets into the oil and fry undisturbed for 2 minutes.

Flip the cutlets and fry for another 2 minutes, flipping occasionally until golden brown.

Transfer the fried katsu to the prepared rack to drain.

Slice the katsu for easier serving, and serve on a bed of shredded cabbage with vegan tonkatsu sauce on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens