tofu katsu

Frying can be intimidating, but I’m kinda obsessed with this crispy tofu katsu. 🤩 It’s delicious with Japanese curry or tonkatsu sauce (or, let’s be real — with any of your favorite sauces).

I highly recommend freezing and defrosting your (firm or extra-firm) tofu ahead of time. This firms up the texture and makes it a little meatier. It also makes it way easier to press out the extra water.

Cut your tofu into little 1/2” steaks. Season with salt and pepper (you can add some chick-style seasoning if you have it). Then dredge with flour, dip in soy milk, and coat with panko. (Or use a plant-based egg substitute as your liquid if you prefer.)

Then shallow-fry in a neutral oil till each side is deep golden brown. It only takes a few minutes. I keep it around medium-high heat. Lower it if it seems to be browning too fast.

See! It’s easy. No measurement required. Give it a try. 💕

#veganfood #tofu #friedtofu #howtocooktofu #tofukatsu #foodporn

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