Katsu means battered in Japanese panko breadcrumbs and fried. The technique is typically used with chicken and served with Japanese curry over rice. I substituted the chicken for tofu cutlets, and the results were the same – utterly delicious!
We ate our Tofu Katsu with Japanese curry stew with root vegetables, over a bed of white rice. It was absolutely divine and super comforting, not to mention easy and hearty.
Japanese curry is sold in bouillon blocks and can be found in your international supermarket aisle. I outline how to make this cozy stew here. You could also make a version of the curry blocks yourself using a simple vegan roux and warm curry spices. The curry sauce becomes the perfect gravy for your crispy fried tofu.
1/4 cup vegetable oil
1 block extra firm tofu, drained and pressed
2 Tbsp flour
1/2 cup unsweetened almond milk
1 cup panko breadcrumbs
salt and pepper
Cooked white rice and Japanese curry for serving, optional
In a deep skillet, heat vegetable oil over medium high heat. Place the flour, almond milk, and breadcrumbs each in their own separate shallow bowl. Cut tofu into thin 1/2 inch slices. Coat each tofu slice in flour, then milk, and then breadcrumbs, and then place in the hot oil. Fry for 2-3 minutes on each side, or until golden brown, making sure not to overcrowd the pan. Remove tofu and drain on paper towel, and serve immediately. Serving suggestion: white rice and Japanese curry with stewed root vegetables.