Crispy Vegan Tofu Katsu Cutlets
Ingredients
Tofu
- 2 (240g) blocks fresh extra firm tofu
- 1/2 tsp salt, or to taste
- Canola oil, for frying
Batter
- 1/4 cup flour
- 1/2 tbsp + 1 tsp cornstarch
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup water
Breading
- 1 cup japanese breadcrumbs, or more as needed
Preparation
Drain water from the tofu by wrapping in paper towels and placing a heavy flat surface on top. Leave for 15 minutes until water is absorbed
Slice each tofu block into two 3/4-inch thick square slabs and sprinkle with salt as needed
Prepare the batter by mixing all the ingredients until smooth. This will be a really thick batter. In another plate, add the breadcrumbs
Place each tofu slab in the batter then coat in the breadcrumbs. Repeat for the remaining tofu
Heat oil in a frying pan until hot, testing by adding a few breadcrumbs. Add the tofu and fry for 6-8 minutes over medium heat until golden brown. Remove from oil and turn off the heat
Let cool for 5-8 minutes then slice diagonally into strips
Tips
Adjust seasoning to taste. Since the curry sauce is flavorful, avoid making the dish too salty
