Tofu Katsu

Ingredients

• 300 gwhite tofu
• 4 tbspplain flour
• 1 smallegg
• to tastesalt and pepper
• to tastebreadcrumbs or rolled oats
• as neededoil for frying

Instructions

1. 1

   Drain the tofu

   Wrap the tofu in a cloth and press or pat out excess water.

2. 2

   Season the tofu

   Season it with salt, pepper and any other seasoning you like.

3. 3

   Shape the cutlets

   Add the flour and mix well, then shape the tofu into a katsu-style cutlet.

4. 4

   Coat the tofu

   Whisk the egg. Dip each shaped piece into the egg, then coat it with breadcrumbs or rolled oats.

5. 5

   Fry until golden

   Deep-fry the coated tofu until golden brown.

6. 6

   Add the sauce

   Serve with sauce.

What is tofu katsu?

Katsu is a Japanese-style breaded cutlet, commonly made with meat and fried until crisp. Tofu katsu takes the same crunchy-coated idea and uses tofu instead.

This version keeps the coating straightforward: flour is mixed into the tofu, then egg and breadcrumbs or rolled oats form the outer layer. The result depends on draining the tofu well and frying it until the coating is golden.

Nutrition and macros by portion

The nutrition label shows one serving as written: 293 calories, 16g protein, 39g carbs, 12g fat.

The tofu and egg provide most of the protein, while the flour and coating contribute carbohydrates. Frying oil adds much of the fat, so serve a cutlet with vegetables and a modest portion of rice for a more balanced plate.

Choosing the coating

Breadcrumbs: these give the cutlet a familiar crisp, even crust. Use enough to cover the surface after dipping the tofu in egg.

Rolled oats: these make a coarser coating with a more noticeable texture. Press them gently onto the tofu so they adhere.

Get the tofu ready

Drain thoroughly: excess water can make the mixture loose and hinder browning. Wrap the tofu in a clean cloth and press it gently before seasoning.

Shape carefully: combine the flour with the tofu, then form a cutlet that holds together. If it feels too soft to handle, shape it gently rather than trying to turn it repeatedly.

Coating and frying

Egg layer: dip the shaped tofu into the whisked egg, letting any excess run off. This gives the crumbs or oats something to cling to.

Golden finish: fry until the outside is golden brown. Keep an eye on the coating as it cooks, since the recipe does not specify a frying time or oil temperature.

Seasoning and sauce

Season the tofu before shaping so the flavour is distributed through the cutlet. Salt and pepper are the stated seasonings; any extra seasoning is optional.

The method says to add sauce when serving but does not name a particular type. Serve your preferred sauce alongside or over the finished cutlet.

Serving ideas

Serve the cutlets while the coating is crisp, with sauce and a fresh vegetable side. Rice or another simple grain can make the plate more substantial.

For the best contrast in texture, avoid covering the cutlets until you are ready to eat; trapped steam can soften the crust.

Recipe notes & tips

• Press the tofu gently in a cloth to remove as much surface water as you can.
• Season the tofu before adding the flour so the seasoning is mixed through.
• Whisk the egg until the white and yolk are evenly combined.
• Press the breadcrumbs or oats onto the tofu to help the coating stick.
• Fry the cutlets until evenly golden, turning them carefully as needed.
• Serve soon after frying to enjoy the coating at its crispest.

Variations

• Try rolled oats: use them instead of breadcrumbs for a coarser crust.
• Add extra seasoning: mix your preferred seasoning into the tofu with the salt and pepper.
• Change the sauce: serve with a sauce of your choice, as the method does not specify one.
• Make smaller cutlets: divide the mixture into smaller shapes before coating.
• Serve with vegetables: add a fresh vegetable side alongside the fried tofu.

Common mistakes to avoid

• Wet tofu: excess water can make shaping difficult; drain it well in a cloth first.
• Loose shaping: a cutlet that is not holding together can be hard to coat; shape it gently after mixing in the flour.
• Patchy coating: bare spots may not crisp evenly; cover the tofu fully with breadcrumbs or oats.
• Rough handling: the shaped tofu can break apart; dip and turn it carefully.
• Dark coating: the outside can brown before you notice; watch the cutlets closely while frying.

How to store

Refrigerate cooled leftovers in an airtight container and eat within 3 days. Reheat in an oven or air fryer until hot to help the coating crisp again; microwaving may soften it.

Frequently asked questions