Crispy Tofu Katsu

• 12 ounces firm tofu, pressed and sliced 1/2 inch thick
• 1/2 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• Vegetable oil, for frying
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon mirin
• Optional garnish: pickled ginger and green onions

Steps

1. 1 Preheat oven to 200°F to keep cooked tofu warm.
2. 2 In a shallow bowl, mix flour, garlic powder, smoked paprika, salt, and pepper.
3. 3 Dip tofu slices into beaten eggs, then coat with panko breadcrumbs.
4. 4 Heat oil in a large skillet over medium heat. Fry tofu until golden brown on both sides, about 3-4 minutes per side.
5. 5 Transfer cooked tofu to a wire rack over a baking sheet and keep warm in the oven.
6. 6 In a small saucepan, whisk together soy sauce, rice vinegar, and mirin. Heat until warm.
7. 7 Serve tofu drizzled with the sauce and garnish with pickled ginger and green onions if desired.

Nutrition

Tips

• For extra crispiness, chill breaded tofu in the fridge for 30 minutes before frying.
• Ensure tofu is well-pressed to achieve a crispy coating.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven to maintain crispiness.

Serving Suggestions

• Serve with steamed rice and a side of edamame for a complete meal.
• Pair with a simple cucumber salad for a refreshing contrast.

FAQ