Tofu Katsu. Crispy panko breadcrumbed tofu fried in oil. A delicious way to enjoy tofu in 30 minutes or less!
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What is Tofu Katsu?
Tofu katsu is made of extra firm tofu coated in cornstarch, egg and Japanese panko bread crumbs and fried in oil. They are crispy on the outside and soft on the inside. This can be served as a main dish with rice and veggies or as a side dish at Japanese restaurants. Often paired with a sweet katsu sauce or curry sauce as pictured.
This is such a quick and simple recipe that makes eating tofu more enjoyable! That's actually why I developed this recipe years ago. My husband started to eat more tofu and I wanted to cook it for him in more delicious ways.
Ingredients
Please scroll down to below recipe card for exact measurements.
- Extra firm tofu: I wouldn't suggest using firm, medium or soft tofu or it'll easily break apart.
- Cornstarch or potato starch
- Large egg
- Japanese panko breadcrumbs: Or substitute with regular breadcrumbs.
- Neutral oil: like avocado oil, sunflower oil, vegetable oil or canola oil. Avoid olive oil or any heavy scented oils.
- Garlic powder
- Salt
Note: Most Asian grocery stores will carry the Asian specific ingredients.
How to make Tofu Katsu
Slice & Pat Dry Tofu
Slice the tofu vertically into 1 cm thick pieces. Pat the tofu dry with paper towel. This is important or your coating will fall off.
Season Tofu
Generously season each piece of tofu salt and garlic powder on both sides.
Dredge Tofu
Prepare three bowls, the first containing cornstarch, the second containing beaten eggs and the third containing the breadcrumbs. Dredge the tofu into cornstarch, then eggs, and lastly breadcrumbs.
Make sure to coat the tofu on all sides, ensuring no bald spots.
Fry Tofu
Heat vegetable oil in a large pan on medium heat. To test if oil is hot enough, place a wooden chopstick into the oil and if bubbles form then it's time to fry.
Carefully lower breaded tofu into the 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. Serve and enjoy!
Storage & Reheating
Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat, microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
Expert Tips
- Use extra firm tofu for a firmer texture that won't break apart easily.
- Pat dry the tofu so the dredging can stick.
- Generously coat tofu in flour, eggs and panko breadcrumbs for an even crust.
- Make sure oil is hot enough using wooden chopstick test! See above for instructions.
Other recipes you may like!
- Crispy Soy Garlic Tofu
- Teriyaki Tofu
- Gochujang Tofu
- Sweet Soy Tofu & Vegetables
- Chinese Salt & Pepper Tofu
- Malaysian Curry Tofu
📖 Recipe
Quick & Easy Tofu Katsu
Ingredients
- 1 lb tofu extra firm
- 6 tablespoon cornstarch or potato starch
- 1 large egg beaten
- ¾ cup panko breadcrumbs
- ⅓ cup vegetable oil or any neutral oil
- 1 teaspoon garlic powder
- ½ teaspoon salt
Instructions
- 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'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. Slice each piece on a cutting board with a knife and enjoy!
Ms. Renee'
Crisy and tasty!
Christie Lai
Thank you so much for making my recipe and for the positive review, Ms. Renee!
Selah
Made this tonight and it was delicious. Tofu was crispy and the Katsu sauce very tasty!!! I do have leftovers and wondering about recommendations for reheating??
christieathome
Thanks so much for making it, Selah! Happy it was delicious! I recommend reheating in the air fryer or toaster oven for 4-6 minutes at 350 F or in a non stick pan on the stove top over medium heat.
Jan
I just Love all kinds of katsu but this evingball I had was tofu (which I also enjoy) and I was inspired to make this easy quick recipe this evening after scrolling through Christie’s posts. It’s super easy and tasty. My daughter enjoys her meal with the katsu sauce but I have mine with ponzu. Either way it’s crispy and delicious! Thanks for inspiring me!
christieathome
Thanks so much Jan for making my recipe and your kind review! I'm so glad you enjoyed it with your daughter 🙂
Angie
Loved this recipe as it's simple to make and the tofu is super crunchy, even though I prepared it with an airfryer instead of frying it on a pan.
christieathome
Thanks so much Angie! I'm so glad you enjoyed my Tofu Katsu recipe!
Balvinder
Whenever I make fish for dinner I cook tofu for my in laws. Looking forward to try this with GF panko bread crumbs.
christieathome
I hope you enjoy it! It's so good with some katsu sauce 🙂
Kim Lange
Lately I've been eating more tofu and this looks super yummy the way you prepared it! Can't wait to try.
Sherri
Tofu is one of my favorite foods! I literally have to stop myself from eating the entire block sometimes lol. This dish is absolutely stunning with the crispy tofu and the beautiful katsu sauce!
Heidi | The Frugal Girls
Your tofu katsu looks so amazing with that beautiful panko crust... and I really love your 4 ingredient homemade katsu sauce. Yum!
Michelle | Sift & Simmer
Mmm, I've never thought to make tofu katsu -- I'll have to try this out to get my youngest to eat more tofu!! Thanks for the recipe, Christie!