tofu katsu

Crispy slabs of tofu katsu enjoyed with some Japanese curry. I used my favourite Japanese curry cubes for this recipe and had it with some steamed short grain rice. Curry is one of my favourite comfort foods and love Japanese-style curry.

Tofu Katsu And Japanese Curry

tbsp oil (I used canola)

onion (80 grams, sliced)

small bell pepper, sliced (70 grams)

potato,

block (60 grams) vegan S&B medium curry

water (or more as needed*)

Salt (to taste)

Two 220 g blocks fresh extra firm tofu

Neutral oil (for frying)

salt (or

all-purpose flour

cornstarch

tsp baking powder

salt

tsp sweet paprika powder (optional)

½ cup room temp. water

japanese breadcrumbs (or more as needed)

japanese rice

Sesame seeds (for garnishing)

Tofu Katsu and Japanese Curry

Heat a pot or pan. I used a claypot.

When hot, add in 1 tbsp oil. Sauté the onion and bell peppers for 2-3 minutes or until aromatic.

Add in the potatoes, eggplant, and water. Add in the block of curry. Mix well.Leave to boil over medium heat. Cover and then stir every few minutes to break down the curry cube. Taste and season with salt as needed since potatoes tend to absorb the flavours well.

Continue to mix and cook over medium heat for 15-20 minutes until the sauce thickens. You can cover the pot or pan during this time. Feel free to add more water if you want a thinner curry.

Once the potatoes are cooked through, turn off heat. Serve with tofu cats and japanese rice. Enjoy while hot!

Japanese Curry

You can watch the video below on how to make tofu katsu!

Drain water from the tofu by wrapping them in paper towels and then placing a heavy flat surface (a board or plate) on top of each. Leave for 15 minutes until water has been absorbed by the towels. You can also opt to use a tofu press.

Slice each tofu into 1/2 inch thick square slabs. You may be able to slice one tofu into 3 slabs, depending on the thickness of your tofu. Season with salt as needed. If you end up with extra tofu, you can always enjoy it as is!

Prepare the batter by mixing all the ingredients until smooth. In another plate or tray, add the breadcrumbs.

Place each tofu in the batter then coat into the breadcrumbs. Repeat this step for the rest of the tofu.

Heat the oil in a frying pan. Once hot (you can test this by putting a little bread crumbs), add in the tofu. Fry for around 6-8 minutes over medium heat until golden brown. Take them out of the oil then turn off the heat.

Let cool for 10-15 minutes to maintain the crispness. Enjoy with some curry and steamed rice!

Baking option: Heat your oven to 350F. Place the coated tofu on a lined baking tray (I used parchment paper). Brush some oil on the tofu. Bake them for 35 to 40 minutes or until lightly browned and crisp. Flip halfway through baking. Note that they won&#039;t turn as evenly golden brown compared to those that are fried but still very crisp!

Air-Frying option: Note that air-fryer settings may vary. This is using a Cuisinart air fryer/toaster oven combo.To air-fry the tofu, set the air-fryer at 350F then cook for 10 minutes on each side until lightly brown and crisp.

Tofu Katsu (Baking option below!)

This Tofu Katsu is so versatile and can be enjoyed in many different ways! This recipe makes around 4-6 katsu cutlets, depending on the size and thickness of your tofu. Enjoy!

Full Tofu Katsu Curry recipe here: https://thefoodietakesflight.com/tofu-katsu-curry-vegan-recipe/

———————————————

If you’re looking for more recipes and inspiration:

WEBSITE: https://www.thefoodietakesflight.com
INSTAGRAM: https://www.instagram.com/thefoodietakesflight
FACEBOOK: https://www.facebook.com/thefoodietakesflight
PINTEREST: https://www.pinterest.com/thefoodietakesflight/
EBOOK: https://bit.ly/TFTFeBook

Get 2 months of Skillshare free: https://skl.sh/thefoodietakesflight

Sharing some of the tools and ingredients I use. These are affiliate links and I do get a small percentage from every purchase made using them, which helps support what I do.

Pantry staples:
All-purpose flour: https://amzn.to/2t9NEO1
Sesame oil: https://amzn.to/2YxWsZJ
Coconut sugar: https://amzn.to/2qA8Iwk
Curry powder: https://amzn.to/38hJALl
Diced tomatoes: https://amzn.to/2PTeNfM
Dried shiitake mushrooms: https://amzn.to/2YsZmPj
Hoisin sauce: https://amzn.to/2DYTcNu
Nutritional yeast: https://amzn.to/2P0PklC
Peanut butter: https://amzn.to/2RuKsGR
Rice stick noodles: https://amzn.to/2P2c6cw
Corn starch: https://amzn.to/2spWBTe
Coconut cream: https://amzn.to/2s3TiRz
Maple syrup: https://amzn.to/2RBQTYC
Soy milk: https://amzn.to/35rp5KG
Sriracha: https://amzn.to/2s7LwFU
Sweet chili sauce: https://amzn.to/2DSPJQH

My kitchen essentials:
NutriBullet: https://amzn.to/38z8Ahw
Non-stick pan: https://amzn.to/39KWT74
Oven toaster with temperature settings (I baked everything in this since I don’t have a fully function oven): https://amzn.to/35eYG2S
Dumpling/Buns rolling pin: https://amzn.to/2PdwgAB
Cast Iron Pan: https://amzn.to/38tDeZK
Tofu Press: https://amzn.to/2DUsUMo
Wooden chopsticks: https://amzn.to/2PBREi4
Glass measuring cups: https://amzn.to/2Pywqmp
Food processor: https://amzn.to/2Ea45MK
Bamboo chopping boards: https://amzn.to/36qAlam
Reusable silicon lids: https://amzn.to/2qPOlvi

Equipment I use:
Camera I use to shoot videos: https://amzn.to/2XlyKl5
Camera I use to take photos: https://amzn.to/2YEGqx8
Tripod: https://amzn.to/2PH87S3
Backdrops: https://amzn.to/2rvZmCm
Super handy reflectors: https://amzn.to/2YGhMwd

#vegan #tofu #veganrecipes  #katsu #japanesefood

How to Make Crispy Vegan Tofu Katsu | Japanese-Inspired, Easy Asian Recipes

This Japanese Tofu Katsu recipe is vegan and tastes as delicious as the popular breaded crispy sweet and sour chicken schnitzel from your favorite Asian restaurant! Serve it with sweet chili sauce or tonkatsu sauce over rice and napa cabbage for a satisfying lunch or dinner that’s better than takeout!

Tofu Katsu with spicy sweet-sour Sauce

firm tofu (10.5 oz)

oil (for frying)

soy milk (or other non-dairy milk)

all-purpose flour (or sub gluten-free flour)

paprika powder

3.5 oz panko breadcrumbs (or other (gluten-free) breadcrumbs

tbsp sweet chili sauce (or ketchup + garlic & chili to taste)

tomatoes

soy sauce (or tamari)

Worcestershire sauce (optional)

rice

cabbage

spring onions (finely sliced, to garnish)

sesame (for garnish)

limes

First, cut the tofu into 3 slices. Then wrap it in paper towels (or in a clean tea towel) and squeeze out as much liquid as possible. It is best to place a heavy pan or another heavy object on top of it and set aside for about ½ hour until the tofu looks very dry.

Now take 2 shallow bowls. In one bowl, whisk together all the ingredients for the flour mixture (soy milk, flour, corn starch, paprika powder, and salt). Place the Panko breadcrumbs into the other bowl.

Dip the tofu slices into the flour mixture first, then roll them in the Panko breadcrumbs and finally place them on a plate.

Heat some oil in a large pan and fry the breaded tofu slices for about 5 minutes on each side until golden brown and crispy.

Meanwhile, cook the rice, chop the napa cabbage and stir together all the ingredients for the sauce.

Cut the crispy tofu katsu into slices and serve it over rice and napa cabbage with the sauce. Sprinkle with fresh spring onions and sesame seeds as desired. Drizzle a splash of lime juice over your meal and enjoy it!

*Note: Make sure to watch the recipe video + check out the step-by-step photos above!

Slabs of tofu coated in breadcrumbs and cooked until golden brown and crisp! So versatile and can be enjoyed in many different ways.

Vegan Crispy Tofu “Katsu”

paprika powder (, optional)

japanese breadcrumbs (or panko, plus more as needed)

Japanese curry

Homemade teriyaki sauce

Baking option below.

Let cool for 10-15 minutes to maintain the crispness then you can opt to slice them diagonally into 1-inch thick pieces.

Enjoy as is, with teriyaki sauce, curry, rice, it&#039;s really up to you!

Baking option: Heat your oven to 350F. Place the coated tofu on a lined baking tray (I used parchment paper). Spray or brush some oil on the tofu. Bake them for 35 to 40 minutes or until lightly browned and crisp. Flip halfway through baking. Note that they won&#39;t turn as evenly golden brown compared to those that are fried but still very crisp!

Air-Frying option: Note that air-fryer settings may vary. This is using a Cuisinart air fryer/toaster oven combo.To air-fry the tofu, set the air-fryer at 350F then cook for 10 minutes on each side until lightly brown and crisp.

Do note that when baking/air-frying the tofu will not be as &quot;juicy&quot; as those that are fried with oil.

https://www.youtube.com/watch?v=Bzhl1mmeEx4

This Tofu Katsu is so versatile and can be enjoyed in many different ways! This recipe makes around 4-6 katsu cutlets, depending on the size and thickness of your tofu. Enjoy!

Full Tofu Katsu Curry recipe here: https://thefoodietakesflight.com/tofu-katsu-curry-vegan-recipe/

🥢OTHER TOFU RECIPES:
STUFFED TOFU - https://youtu.be/q1d8OwscC_0
3 SAUCY TOFU RECIPES - https://youtu.be/AjecKJVGSrY
TOFU WRAPPED IN NORI - https://youtu.be/7DVNJsDoL6o

———————————————

If you’re looking for more recipes and inspiration:

WEBSITE: https://www.thefoodietakesflight.com
INSTAGRAM: https://www.instagram.com/thefoodietakesflight
FACEBOOK: https://www.facebook.com/thefoodietakesflight
PINTEREST: https://www.pinterest.com/thefoodietakesflight/
EBOOK: https://bit.ly/TFTFeBook

Get 2 months of Skillshare free: https://skl.sh/thefoodietakesflight

Sharing some of the tools and ingredients I use. These are affiliate links and I do get a small percentage from every purchase made using them, which helps support what I do.

Pantry staples:
All-purpose flour: https://amzn.to/2t9NEO1
Sesame oil: https://amzn.to/2YxWsZJ
Coconut sugar: https://amzn.to/2qA8Iwk
Curry powder: https://amzn.to/38hJALl
Diced tomatoes: https://amzn.to/2PTeNfM
Dried shiitake mushrooms: https://amzn.to/2YsZmPj
Hoisin sauce: https://amzn.to/2DYTcNu
Nutritional yeast: https://amzn.to/2P0PklC
Peanut butter: https://amzn.to/2RuKsGR
Rice stick noodles: https://amzn.to/2P2c6cw
Corn starch: https://amzn.to/2spWBTe
Coconut cream: https://amzn.to/2s3TiRz
Maple syrup: https://amzn.to/2RBQTYC
Soy milk: https://amzn.to/35rp5KG
Sriracha: https://amzn.to/2s7LwFU
Sweet chili sauce: https://amzn.to/2DSPJQH

My kitchen essentials:
NutriBullet: https://amzn.to/38z8Ahw
Non-stick pan: https://amzn.to/39KWT74
Oven toaster with temperature settings (I baked everything in this since I don’t have a fully function oven): https://amzn.to/35eYG2S
Dumpling/Buns rolling pin: https://amzn.to/2PdwgAB
Cast Iron Pan: https://amzn.to/38tDeZK
Tofu Press: https://amzn.to/2DUsUMo
Wooden chopsticks: https://amzn.to/2PBREi4
Glass measuring cups: https://amzn.to/2Pywqmp
Food processor: https://amzn.to/2Ea45MK
Bamboo chopping boards: https://amzn.to/36qAlam
Reusable silicon lids: https://amzn.to/2qPOlvi

Equipment I use:
Camera I use to shoot videos: https://amzn.to/2XlyKl5
Camera I use to take photos: https://amzn.to/2YEGqx8
Tripod: https://amzn.to/2PH87S3
Backdrops: https://amzn.to/2rvZmCm
Super handy reflectors: https://amzn.to/2YGhMwd

#vegan #tofu #veganrecipes  #katsu #japanesefood

For these sushi sandwiches and rolls, I made my own crispy vegan tofu "katsu" for the filling, along with other veggies, and drizzled some homemade teriyaki sauce! You can also of course get creative with your fillings.

Vegan Tofu “Katsu” Sushi Sandwiches and Rolls (Onigirazu and Maki)

Whole nori sheets

Prepared Japanese sushi rice (recipe below)

Prepared tofu katsu

tofu

carrots

Lettuce

Pickled radish (store-bought)

burdock root (store-bought)

Sesame seeds (for sprinkling)

rice rice

rice vinegar vinegar

tbsp cane sugar (feel free to adjust accordingly)

Wash the Japanese rice 2-3 times with water or until water runs clear.

Cook in a rice cooker. (1 cup rice = 1 cup water)

While the rice is cooking, pour rice vinegar, sugar and salt into a large wooden or ceramic bowl. Mix well.

Once rice is cooked, add into the vinegar mixture and mix well. The hot rice will easily absorb the mixture.

Cover the rice with a damp towel. Refrigerate for at least 1 hour. Cover with a towel or cling wrap then refrigerate.

Japanese Sushi Rice

In a flat surface, place the nori sheet.  Prepare a bowl of water to dip your fingers. This is to prevent rice fro sticking to your fingers.

Add a generous amount of the sushi rice to make a square shape the same size as the tofu katsu or tofu of choice.

Add the lettuce and then the tofu.

Add other toppings of choice, all the same size as the tofu and rice. I used a mix of carrots and pickled radish.

Add another layer of rice and press down.

Fold each side of the nori sheet to the center while holding together the filling to ensure the sandwich will be held together well.

Fold the sheet up while tucking in the sides.

Flip over.

Wipe your knife with a damp towel to prevent rice from sticking then slice in half.

Feel free to add some sesame seeds and teriyaki sauce to your liking! If you intend to store these in the refrigerator, you can wrap them in some cling wrap or place them in an air tight container to avoid them drying out.

Sushi Sandwiches (Onigirazu)

You can check out the video below on how to roll the maki.Prepare a bowl of water t dip your fingers. This is to prevent rice fro sticking to your fingers.

On a flat surface, place your bamboo mat. Place a sheet of nori.

Wet your hands. Thinly spread out rice. Leave at least a 1/2" border at the other end of the nori sheet.

Add in the fillings of choice.

Roll the nori sheet and tuck the filling with your fingers. Squeeze tightly together and roll another time, to seal the edges. Roll the finished maki into the bamboo mat again to make sure it's tightly packed.

Slice the whole maki into 8 pieces with a sharp knife. Wipe your knife with a damp towel to prevent rice from sticking.

Sushi Rolls (Maki)

https://www.youtube.com/watch?v=bq4DDvPQYA8&t=296s

I made these Tofu Katsu Sushi Sandwiches and Rolls and finished them off with some homemade teriyaki sauce. Hope you guys enjoy this video! :)

Some stuff you’ll need:
Bamboo rolling mat: https://amzn.to/2Wxe6xd
Nori sheets: https://amzn.to/36hcXMC
Short-grain rice: https://amzn.to/2GPk6c5
Rice vinegar: https://amzn.to/38dymIl

Tofu Katsu Recipe Video: https://youtu.be/Bzhl1mmeEx4

Sushi Rice, Teriyaki Sauce, Katsu recipes here: https://thefoodietakesflight.com/vegan-tofu-katsu-sushi-sandwiches-onigirazu-and-rolls/

———————————————
If you’re looking for more recipes and inspiration:

WEBSITE: https://www.thefoodietakesflight.com
INSTAGRAM: https://www.instagram.com/thefoodietakesflight
FACEBOOK: https://www.facebook.com/thefoodietakesflight
PINTEREST: https://www.pinterest.com/thefoodietakesflight/
EBOOK: https://bit.ly/TFTFeBook

Get 2 months of Skillshare free: https://skl.sh/thefoodietakesflight

Sharing some of the tools and ingredients I use. These are affiliate links and I do get a small percentage from every purchase made using them, which helps support what I do.

Pantry staples:
All-purpose flour: https://amzn.to/2t9NEO1
Sesame oil: https://amzn.to/2YxWsZJ
Coconut sugar: https://amzn.to/2qA8Iwk
Curry powder: https://amzn.to/38hJALl
Diced tomatoes: https://amzn.to/2PTeNfM
Dried shiitake mushrooms: https://amzn.to/2YsZmPj
Hoisin sauce: https://amzn.to/2DYTcNu
Nutritional yeast: https://amzn.to/2P0PklC
Peanut butter: https://amzn.to/2RuKsGR
Rice stick noodles: https://amzn.to/2P2c6cw
Corn starch: https://amzn.to/2spWBTe
Coconut cream: https://amzn.to/2s3TiRz
Maple syrup: https://amzn.to/2RBQTYC
Soy milk: https://amzn.to/35rp5KG
Sriracha: https://amzn.to/2s7LwFU
Sweet chili sauce: https://amzn.to/2DSPJQH

My kitchen essentials:
NutriBullet: https://amzn.to/38z8Ahw
Non-stick pan: https://amzn.to/39KWT74
Oven toaster with temperature settings (I baked everything in this since I don’t have a fully function oven): https://amzn.to/35eYG2S
Dumpling/Buns rolling pin: https://amzn.to/2PdwgAB
Cast Iron Pan: https://amzn.to/38tDeZK
Tofu Press: https://amzn.to/2DUsUMo
Wooden chopsticks: https://amzn.to/2PBREi4
Glass measuring cups: https://amzn.to/2Pywqmp
Food processor: https://amzn.to/2Ea45MK
Bamboo chopping boards: https://amzn.to/36qAlam
Reusable silicon lids: https://amzn.to/2qPOlvi

Equipment I use:
Camera I use to shoot videos: https://amzn.to/2XlyKl5
Camera I use to take photos: https://amzn.to/2YEGqx8
Tripod: https://amzn.to/2PH87S3
Backdrops: https://amzn.to/2rvZmCm
Super handy reflectors: https://amzn.to/2YGhMwd

#vegansushi #tofukatsu #sushi

How to Make Tofu Katsu Sushi Sandwiches and Rolls | Japanese Onigirazu and Maki | Easy and Vegan

Tofu Katsu. Crispy tofu coated in panko breadcrumbs and fried in hot oil. This is one easy tofu recipe that you're going to love! Ready in 30 minutes or less!

Quick & Easy Tofu Katsu

lb tofu (extra firm)

cornstarch (or potato starch)

panko breadcrumbs

vegetable oil (or any neutral oil)

garlic powder

tsp salt

ketchup

tsp worcestershire sauce

tsp oyster sauce (or vegetarian stir fry sauce)

sugar

Slice the block of tofu vertically into 1 cm thick pieces. Pat dry each piece on both sides with paper towels to remove excess moisture. This is important or your coating will fall off.

Generously season each piece of tofu salt and garlic powder on both sides.

Prepare breading station. In the first bowl, add cornstarch. To the second bowl, beat the eggs. To the third bowl, add panko breadcrumbs. Dredge the tofu into cornstarch, then beaten eggs, and lastly panko breadcrumbs. Make sure to coat the tofu on all sides, ensuring no bald spots.

Heat vegetable oil in a large frying pan on medium heat. To test if oil is hot enough, place a wooden chopstick into the oil and if bubbles form then it&#39;s time to fry.

Carefully lower breaded tofu into the hot oil and fry for 3 minutes on each side until golden brown.

Remove from large pan and transfer to a wire rack or a paper towel lined plate to remove excess oil.

In a small bowl, combine katsu sauce ingredients. Enjoy tofu with homemade katsu sauce.

I made my own vegan version of the famous Katsudon, which is basically katsu or pork cutlet over rice. For my vegan version of Katsudon, I used some tofu to create the katsu. They're crispy breaded slabs of tofu which I then cooked in a delicious umami soup before topping over rice.

Japanese-Style Katsudon Rice Bowls

lb extra firm tofu

all purpose flour

½ tsp baking powder

sea salt

bread crumbs

mushrooms

g dried kombu (, around 4x6-inch sheet)

water

vegan dashi/stock

white onion (thinly sliced)

sugar (, adjust to desired sweetness)

mirin (or sake)

soy sauce

spring onions and sesame seeds (for garnishing)

Soak the dried mushrooms and kombu in room temperature water overnight. Do not discard the water. This will be the dashi.Slice the mushrooms and set aside.

For the leftover rehydrated kombu, you can make this into Kombu Tsukudani or simmered kombu for a delicious dish with rice. You can see the recipe here.

See video below on how to make tofu katsu. Drain water from the tofu by using a tofu press or wrapping it in a paper towel and then placing a heavy flat surface (a board or plate) on top. Leave for 15 minutes until water has been absorbed by the towel.

Slice the tofu into ½ -inch thick square slabs. You may be able to slice one tofu into 3 slabs, depending on the thickness of your tofu. Season with ¼ tsp salt.

Prepare the dry batter mix. Mix everything together, before pouring the water and mixing all the ingredients until smooth.Add more water if the batter is too thick. It should be a very thick pancake batter consistency.

In another plate or tray, add the breadcrumbs.

Place each tofu in the batter then coat into the breadcrumbs. Repeat this step for the rest.

Heat the oil in a frying pan. I used a cast iron pan. Once hot (you can test this by putting a little bread crumbs and it will sizzle when hot), add in the tofu.

Fry for around 6-8 minutes, flipping halfway, over medium heat until golden brown on both sides. Take the tofu out from the oil then turn off the heat.

Let cool for 10-15 minutes then slice diagonally into ¾ -inch thick strips.

Carefully remove the oil from the pan. Add in the mushroom water/broth, onions, and sliced mushrooms, Leave to simmer for 2-3 minutes. Add in the soy sauce, mirin or sake, and sugar.

Mix well and cook until the sugar has dissolved. Leave the sauce to simmer for the sugars to start to thicken and some of the liquid to evaporate. Taste the sauce and feel free to season it more, if desired.

Add in the sliced tofu katsu. Using a spoon, carefully scoop some of the sauce to pour over the tofu.If you have access to vegan just egg, you can pour the mixture all over the tofu katsu and leave it to simmer until cooked. Turn off the heat.

Place the tofu over a bowl of steamed Japanese rice. Feel free to garnish with some spring onions and sesame seeds, if desired. Serve immediately.

Enjoy while hot!

Made this for dinner last night. I made the dashi on Sunday but ran out of time after work Monday to make the tofu so I used pre-made vegetarian schnitzels instead. The dashi was tasty as I love shitake. I added some chilli on top too for an extra kick.

Crispy and meaty katsu tofu served with a rich and creamy curry sauce! This Japanese-inspired dish is plant-based, hearty, and SO flavorful!

Vegan Katsu Curry

onion (finely diced)

garlic

fresh ginger (finely minced)

carrot

firm tofu

mirin (or white vinegar)

maple syrup

rice flour

For serving: white rice, sautéed

Before starting: be aware that the tofu needs to stay in the freezer for at least 4 hours, so I recommend preparing the tofu the night before you want to make this recipe.

Cut the tofu into 3-inch long strips, about 1-inch thick. Transfer it to a deep dish.

Pour the soy sauce, mirin, and maple syrup over the tofu. Stir to coat the tofu with the marinade. Let marinade for at least 30 minutes or up to 3 hours.

Discard the marinade and transfer the tofu to a plate lined with parchment paper. Freeze for at least 4 hours or overnight. Next, let the tofu thaw on the counter.

Freeze the Tofu

Heat the oil in a medium saucepan over medium heat. Once hot, add the onion, garlic, and ginger. Sauté for 2-3 minutes or until fragrant.

Next, add the sliced carrots and sauté for another 2-3 minutes. Pour in the water and let simmer covered for about 10 minutes.

Add the Japanese curry cubes and stir to dissolve. Let simmer covered for another 5-7 minutes or until the carrots are tender. Taste and adjust the saltiness to your liking. Set aside and cover to keep warm.

Curry Sauce

Squeeze the tofu between a few sheets of kitchen paper towel to remove the excess water.

Prepare your dipping station: in a small bowl, mix together the rice flour and water. Place the panko breadcrumbs on a deep plate.

Working with one stick of tofu at a time, quickly dip it into the rice flour batter and lightly shake to remove excess. Immediately transfer the tofu to the plate containing the panko breadcrumbs and press it to coat on all sides. Transfer the panko-coated tofu to a plate. Repeat with the remaining sticks of tofu.

Fry: heat about 2 cups of oil in a deep saucepan over medium heat. Once the oil is hot, carefully add the panko-coated tofu sticks and fry for 5-8 minutes, flipping regularly until golden brown on all sides.

Using a slotted spoon, transfer to a plate lined with paper kitchen towels to remove excess oil.

To serve: arrange some cooked white rice on one half of a deep plate, pour some of the curry sauce on the other half, and top with a few sticks of katsu tofu. Garnish with cilantro and serve immediately!

Fry the Tofu

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Top 7 tofu katsu recipes from across the web

The most viewed tofu katsu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Quick & Easy Tofu Katsu

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The most viewed tofu katsu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine