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    Home » Recipes » 30-min. Meals

    Tofu Katsu Sando

    Modified: Sep 17, 2024 · Published: Nov 24, 2023 by Christie Lai · This post may contain affiliate links · Leave a Comment

    Jump to Recipe

    Crispy tofu sandwiched between fluffy milk bread with sweet tonkatsu sauce and creamy mayonnaise. This quick and easy tofu katsu sando is ready in 30 minutes with simple ingredients. A great meal for the all the tofu-lovers!

    Tofu Katsu Sando
    Jump to:
    • Ingredients & Substitutes
    • Expert Tips
    • Instructions
    • Storage
    • Pairing Suggestions
    • FAQ
    • Other recipes you may enjoy
    • 📖 Recipe
    • 💬 Reviews

    This Japanese tofu katsu sando features panko breaded tofu fried in hot oil and stuffed between soft milk bread with tonkatsu sauce and mayonnaise.

    Katsu sando is a very popular sandwich in Japan known for it's crispy texture and fluffy shokupan bread creating a tasty combination of textures.

    The meat version of these sandwiches are sold at many Japanese convenience stores or at Japanese restaurants.

    Tofu Katsu Sando

    Hungry commuters or students will pick up this portable food as it's great for on-the-go and it's affordable! It's also a great lunchbox idea or picnic food.

    I love making this meatless version for my husband as it's a scrumptious way to enjoy tofu! It's also very simple to make at home and the tofu is shallow fried, not deep fried, in less oil.

    Ingredients & Substitutes

    Please scroll down to below recipe card for exact measurements. 

    • Milk Bread: this is bread made with milk starter dough and it's very fluffy and soft sold at many Asian bakeries. Or substitute with regular white bread.
    • Extra-firm Tofu Block: avoid using soft tofu or medium tofu or it will easily break apart when you fry it. As a last resort, you can substitute with firm tofu but be very gentle.
    • Japanese Panko Breadcrumbs: these are long and flakier breadcrumbs made of finely processed Japanese milk bread. I advise using any kind imported from Japan or Korea for best texture. Or substitute with regular breadcrumbs or milk bread pulsed in a food processor.
    • Cornstarch: or substitute with potato starch or all-purpose flour.
    • Garlic powder
    • Salt
    • Large Egg
    • Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil that has a low smoke point.
    • Tonkatsu sauce: A popular Japanese sauce that is tangy, sweet, dark and thick and it's sold at many Asian grocery stores in the sauce aisle or online.
    • Japanese mayo (aka Kewpie mayo): a creamy Japanese-style mayonnaise made of egg yolks instead of using whole eggs like in regular mayo. As a last resort, substitute with regular mayo.

    Note: Most Asian grocery stores will carry most of the Asian specific ingredients or check online stores, like Amazon. 

    Expert Tips

    • Pat dry the tofu slices with a clean paper towel to remove as much excess moisture so the cornstarch, egg and breadcrumbs can stick well.
    • Evenly bread the tofu ensuring no bald spots for best crispy texture.
    • Make sure oil is hot enough before frying the tofu.
    • Let the fried tofu drain off excess oil because excess oil will make it soggy.
    • Place a weighted plate on top of the sandwich, so the bread compresses making the sandwich easier to cut.

    Instructions

    Below are step-by-step instructions on how to make tofu katsu sando:

    1. Slice the block of tofu into 6 equal slices at about 0.5-inches thick. Pat each slice of tofu dry with a clean paper towel to remove as much excess moisture. Generously season both sides of the tofu with garlic powder and salt.
    2. Prepare three shallow bowls: in the first add cornstarch, in the second beat the eggs, and in the last bowl spread out panko breadcrumbs.
    3. Then evenly coat each slice of tofu in cornstarch, then in beaten eggs, and lastly in panko breadcrumbs. Make sure there are no bald spots.
    4. Heat vegetable oil in a large pan on medium heat to 350 F with a digital instant read thermometer or insert a wooden utensil into the oil and look for rapid bubbles.
    5. Fry coated tofu in small batches on both sides until golden crispy brown. Transfer fried tofu to a wire rack or a plate with paper towel to remove excess oil.
    6. Place 2 pieces of fried tofu onto one slice of bread. Drizzle a generous amount of tonkatsu sauce and Japanese mayo over the tofu. Close the sandwich with the other slice of bread.
    7. Place a weighted plate on top of the sandwich for 5 minutes to compress it. Then slice off the crusts with a serrated knife and slice the sandwiches into thirds. Repeat the above process for the remaining two sandwiches. Enjoy!

    Storage

    • Leftovers will last up to 2 days stored in an airtight container in the refrigerator. I recommend wrapping each sandwich in plastic wrap. To reheat: microwave each sandwich for 60 seconds or until hot.
    • Freezer friendly? I don't recommend freezing tofu katsu sando because the freezer will change the texture of the tofu.

    Pairing Suggestions

    Tofu katsu sando serves well with other Japanese dishes:

    • starters like miso soup, Japanese crab corn salad or salad with Japanese ginger salad dressing or korokke.
    • seafood dishes like shrimp tempura, panko shrimp or ebi mayo.
    • protein dishes like ramen eggs, chicken katsu or tonkatsu, karaage, teriyaki tofu, teriyaki Chicken, or ginger miso salmon.
    • rice dishes like oyakodon, omurice, or katsudon.
    • other noodle dishes like yaki Udon, creamy mushroom udon, or udon carbonara.

    FAQ

    Can I make this tofu katsu sando in advance?

    Tofu katsu sando can be made up to 2 days in advance, wrapped in plastic wrap and stored in an airtight container in the fridge. To reheat, microwave the sandwich for 60 seconds or until hot.

    Can I add vegetables to this sando?

    Yes, I recommending adding shredded raw green or red cabbage.

    Other recipes you may enjoy

    • Teriyaki Tofu
    • Chinese Silken Tofu
    • Asian Breaded Tofu Nuggets
    • Sweet and Sticky Tofu
    • Tofu Katsu

    📖 Recipe

    tofu katsu sando

    Quick & Easy Tofu Katsu Sando

    Christie Lai
    Crispy tofu sandwiched between fluffy milk bread with sweet tonkatsu sauce and creamy mayonnaise. This quick and easy tofu katsu sando is ready in 30 minutes with simple ingredients. A great meal for the all the tofu-lovers!
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine Japanese
    Servings 3 sandwiches
    Calories per serving 474 kcal

    Ingredients
     
     

    • 6 slices milk bread or regular white bread
    • 1 lb extra firm tofu or firm tofu, strained of liquids
    • 1 large egg
    • ¾ cup panko breadcrumbs add more if needed
    • 4 tablespoon cornstarch or potato starch or all-purpose flour, add more if needed
    • 1.5 teaspoon garlic powder add more if needed
    • 1.5 teaspoon salt add more if needed
    • ¼ cup vegetable oil or any neutral oil
    • 6 tablespoon tonkatsu sauce store-bought
    • 6 tablespoon Japanese mayo or regular mayonnaise

    Instructions
     

    • Slice the block of tofu into 6 equal slices at about 0.5-inches thick. Pat each slice of tofu dry with a clean paper towel to remove as much excess moisture. Generously season both sides of the tofu with garlic powder and salt.
    • Prepare three shallow bowls: in the first add cornstarch, in the second beat the eggs, and in the last bowl spread out panko breadcrumbs.
    • Then evenly coat each slice of tofu in cornstarch, then in beaten eggs, and lastly in panko breadcrumbs. Make sure there are no bald spots.
    • Heat vegetable oil in a large pan on medium heat to 350 F with a digital instant read thermometer or insert a wooden utensil into the oil and look for rapid bubbles.
    • Fry coated tofu in small batches on both sides until golden crispy brown. Transfer fried tofu to a wire rack or a plate with paper towel to remove excess oil.
    • Place 2 pieces of fried tofu onto one slice of bread. Drizzle a generous amount of tonkatsu sauce and Japanese mayo over the tofu. Close the sandwich with the other slice of bread.
    • Place a weighted plate on top of the sandwich for 5 minutes to compress it. Then slice off the crusts with a serrated knife and slice the sandwiches into thirds. Repeat the above process for the remaining two sandwiches. Enjoy!
    Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

    Suggested Equipment & Products

    • Santoku Knife
    • Cutting Board
    • Large Non-Stick Pan
    • Mixing bowl
    • Kitchen Scale
    Nutrition
    Calories: 474kcal | Carbohydrates: 39g | Protein: 17g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 75mg | Sodium: 2091mg | Potassium: 348mg | Fiber: 2g | Sugar: 11g | Vitamin A: 110IU | Vitamin C: 0.1mg | Calcium: 99mg | Iron: 3mg

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    Christie

    Christie is an Recipe Blogger with an expertise on Asian recipes! She makes Asian cooking approachable with step-by-step pictures, ingredient & recipe tips and a helpful cooking video. Her quick and easy recipes have been featured on BuzzFeed Tasty, Food52, The Kitchn, The FeedFeed, Sur La Table, Yummly and more! With a following of over 1M+, her recipes are made repeatedly by her loyal readers.

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