Tofu Katsu

This is not traditional katsu, it’s my blend. I researched a bunch of different recipes and combined them then added the spices that sounded good to me. Definitely play with this to make it your own. You could even use your air fryer with this instead of pan frying. I like to use my own teriyaki sauce so its not crazy high in sodium.

AuthorLaLaLaMarsh
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teriyaki sauce

Yields6 Servings

 1 Block of extra firm tofu, drained.
Batter
 ½ cup All purpose flour
 3 tbsp Arrowroot powder
 1 tsp Baking powder
 1 tsp onion powder
 1 tsp Garlic powder
 1 tsp Paprika
 ½ tsp Salt
 ½ cup Room temp water
Dredge
 1 cup Panko
Frying
  cup Oil for fryingI use EVOO or Avocado oil.
Serve with
 Cooked rice
 Chopped scallions
 Toasted sesame seeds

1

After draining cut your tofu in half heigh wise then cut each half into 1/2 inch slabs.

2

Mix all the dry batter ingredients together until well blended. Then add the water and mix again. Using a fork coat the tofu in the batter, allowing any excess to drip off then dredge in the panko. Set each piece aside on a cutting board.

3

Heat the oil in a frying pan over medium high heat. Test that it its ready by dropping a little batter or some panko in the oil. When it bubbles around the crumbs its ready to go. Working in batches, using tongs add each piece of battered tofu to the pan and cook until a deeper golden color, for about 4-6 minutes, then flip to the other side until its golden all the way across. Once each piece is finished place it on a plate or a cutting board that's been lined with paper towels.

4

Serve with rice, chopped scallions, teriyaki sauce and toasted sesame seeds.

Category,

Ingredients

 1 Block of extra firm tofu, drained.
Batter
 ½ cup All purpose flour
 3 tbsp Arrowroot powder
 1 tsp Baking powder
 1 tsp onion powder
 1 tsp Garlic powder
 1 tsp Paprika
 ½ tsp Salt
 ½ cup Room temp water
Dredge
 1 cup Panko
Frying
  cup Oil for fryingI use EVOO or Avocado oil.
Serve with
 Cooked rice
 Chopped scallions
 Toasted sesame seeds

Directions

1

After draining cut your tofu in half heigh wise then cut each half into 1/2 inch slabs.

2

Mix all the dry batter ingredients together until well blended. Then add the water and mix again. Using a fork coat the tofu in the batter, allowing any excess to drip off then dredge in the panko. Set each piece aside on a cutting board.

3

Heat the oil in a frying pan over medium high heat. Test that it its ready by dropping a little batter or some panko in the oil. When it bubbles around the crumbs its ready to go. Working in batches, using tongs add each piece of battered tofu to the pan and cook until a deeper golden color, for about 4-6 minutes, then flip to the other side until its golden all the way across. Once each piece is finished place it on a plate or a cutting board that's been lined with paper towels.

4

Serve with rice, chopped scallions, teriyaki sauce and toasted sesame seeds.

Tofu Katsu
 
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