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Classic Tofu Katsu
Traditional dish · Japanese
Crispy panko-breaded firm tofu cutlets, deep-fried to golden perfection and typically served with a savory katsu sauce. A popular Japanese comfort food.
Ingredients
- Firm or extra-firm tofu2 blocks (about 14 oz each)
- All-purpose flour1 cup
- Eggs2 large
- Panko breadcrumbs2 cups
- Vegetable oil for frying4 cups
- Salt1 teaspoon
- Black pepper1/2 teaspoon
- Katsu sauce1 cup
- Shredded cabbage (for serving)2 cups
Steps
- 1
Press the tofu to remove excess water. Slice each block into 4 cutlets.
- 2
Season the tofu cutlets lightly with salt and pepper.
- 3
Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- 4
Dredge each tofu cutlet first in flour, then dip in the beaten eggs, and finally coat thoroughly with panko breadcrumbs, pressing gently to adhere.
- 5
Heat vegetable oil in a deep pot or wok to 350°F (175°C).
- 6
Carefully fry the tofu cutlets in batches for 3-4 minutes per side, until golden brown and crispy. Do not overcrowd the pot.
- 7
Remove the katsu from the oil and drain on a wire rack or paper towels.
- 8
Serve hot with katsu sauce and shredded cabbage.
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