Vegan Tofu Katsu & Rice
A comforting dish featuring crispy tofu cutlets and fluffy rice, perfect for indulging guilt-free in classic Japanese flavors.
Ingredients
For the Tofu Cutlets
- 1 block extra-firm tofu Drained and pressed
- 1/2 cup potato starch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp white pepper
- 1/2 cup vegan yogurt For the wet mix
- 1 tbsp yellow mustard
- 1/2 tsp garlic salt
- 1/4 tsp black pepper
- 1.5 cups panko crumbs
- 1 * oil for frying Approximately 1 cm depth
For Serving
- 2 cups steamed rice Fluffy, cooked
- 1 cup shredded cabbage For garnish
- 1/4 cup tonkatsu sauce For drizzling
- 1/4 cup vegan mayo For drizzling
- 2 tbsp sliced scallions For garnish
- 1 tbsp toasted sesame seeds For garnish
Instructions
Preparation of Tofu Cutlets
- Drain and press the tofu for at least 15 minutes to remove excess moisture.
- In a shallow dish, mix potato starch, garlic powder, onion powder, and white pepper.
- In another dish, mix together vegan yogurt, yellow mustard, garlic salt, and black pepper for the wet mixture.
- Pour panko crumbs into a third dish.
- Slice the tofu block into thin cutlets and pat each cutlet dry.
- Dredge each cutlet in the potato starch mixture, then the wet mixture, and finally roll in panko crumbs until well-coated.
Frying the Katsu
- Heat oil in a shallow pan over medium heat to 350°F (175°C).
- Carefully lower the tofu cutlets into the hot oil and fry for 2-3 minutes per side until golden brown.
- Transfer cooked cutlets to a wire rack or paper towel-lined plate to absorb excess oil.
- Repeat with remaining cutlets, skimming the oil of any burned crumbs between batches.
Serving
- Slice the tofu katsu cutlets into thin strips.
- Arrange over a bed of shredded cabbage and drizzle with tonkatsu sauce and vegan mayo.
- Top with scallions and sesame seeds, and serve with steamed rice.
Notes
To achieve the crispiest tofu katsu, ensure that the tofu is as dry as possible before battering. For a healthier option, consider air-frying or baking the cutlets instead.