A Golden, Plant-Based Delight with Bold Japanese Flavors
This tofu katsu is a masterclass in texture—crisp on the outside, tender on the inside, and elevated with a silky Japanese curry mayo that adds just the right amount of richness and spice. It’s a vegetarian-friendly take on a beloved comfort dish, and it doesn’t compromise on flavor. Served with shredded cabbage, steamed rice, or tucked into a sandwich, it’s a beautiful balance of simplicity and indulgence. Whether you're plant-based or just looking to eat lighter, this is a recipe that brings serious satisfaction.
Ingredients
Serves 2 as a main, 4 as a side
For the tofu katsu
- 400g block of firm tofu, pressed (14 oz)
- ½ cup all-purpose flour (60g)
- 1 egg, beaten (or ¼ cup plant-based milk for vegan option)
- ¾ cup panko breadcrumbs (45g)
- ½ tsp salt
- ¼ tsp white pepper
- Neutral oil, for shallow frying
For the curry mayo
- 3 tbsp Japanese mayonnaise (Kewpie preferred)
- 1 tsp Japanese curry powder
- 1 tsp soy sauce
- ½ tsp rice vinegar or lemon juice
- Optional: ½ tsp honey or maple syrup for sweetness
To serve
- Finely shredded cabbage or lettuce
- Steamed rice or brioche buns
- Toasted sesame seeds
- Extra curry mayo on the side
Instructions
Begin by pressing the tofu to remove excess moisture. Wrap it in paper towels and place a weight on top for about 15–20 minutes. Once pressed, slice the tofu into thick cutlets or rectangular slabs.
Set up your dredging station with three shallow bowls: one with flour, one with the beaten egg (or plant-based milk), and one with panko breadcrumbs seasoned with salt and white pepper.
Dredge each tofu piece in the flour, dip it into the egg, then coat thoroughly with panko, pressing gently to ensure an even crust.
Heat oil in a non-stick skillet over medium-high heat. Once hot, fry the tofu cutlets in batches until golden brown and crisp on all sides, about 2–3 minutes per side. Transfer to a wire rack or paper towels to drain.
For the curry mayo, whisk together Japanese mayonnaise, curry powder, soy sauce, rice vinegar, and sweetener if using, until smooth and creamy.
Serve the tofu katsu warm, drizzled generously with curry mayo. Garnish with toasted sesame seeds and serve alongside shredded cabbage, rice, or in a fluffy bun for a satisfying katsu sandwich.
Cooking Tips
Pressing the tofu is key—it helps it absorb flavor and achieve a firmer texture. Use panko breadcrumbs for their light, airy crispness; regular breadcrumbs won’t give the same result. If you're going vegan, swap the egg for unsweetened plant milk or a flax egg to help the crumbs adhere. The curry mayo can be made ahead and stored for up to three days—it’s also delicious on fries or as a dip for roasted vegetables. Fry the tofu just before serving to ensure maximum crunch.
