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Vegan Tofu Katsu

A quick and easy dish featuring crispy tofu cutlets with a savory teriyaki glaze, perfect for dinner or brunch.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 250
Ingredients Method Notes

Ingredients
  

For the tofu katsu
  • 14 oz firm tofu Press for 15-20 minutes to remove excess moisture.
  • 1 cup panko breadcrumbs Key for achieving crunch.
  • 1/2 cup all-purpose flour Seasoned with salt and pepper.
  • 1/2 cup plant-based milk
  • 2 tablespoons cornstarch
  • Salt and pepper To taste
For the teriyaki glaze
  • 1/4 cup soy sauce
  • 2 tablespoons maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch mixed with 1 tablespoon water To thicken the glaze.

Method
 

Preparation
  1. Press the tofu for 15-20 minutes to remove excess moisture, then slice into cutlets.
  2. Set up a breading station with three bowls: one for flour seasoned with salt and pepper, one for plant-based milk, and one for panko breadcrumbs.
Cooking
  1. Dredge each tofu cutlet in flour, dip in plant-based milk, and coat with panko breadcrumbs.
  2. Heat oil in a skillet over medium heat. Fry the breaded tofu cutlets until golden and crispy on both sides, about 3-4 minutes per side.
  3. To make the teriyaki glaze, combine soy sauce, maple syrup, rice vinegar, and sesame oil in a saucepan; bring to a simmer.
  4. Add the cornstarch mixture and stir until thickened.
Serving
  1. Serve the crispy tofu katsu drizzled with the teriyaki glaze. Enjoy!

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for longer shelf life. Reheat in a skillet for best texture.