Experience the delightful crunch of this Vegan Chicken Katsu a savory dish where golden, crispy tofu slices are breaded in panko and fried to perfection. Topped with a tangy, umami-rich katsu sauce, this dish captures all the comforting flavors of a classic Japanese favorite without any animal products. Serve alongside steamed rice and fresh shredded cabbage for a meal that's satisfyingly hearty yet plant-based. Each bite brings a crispy exterior, tender tofu, and a burst of bold, balanced flavors that will make you crave more!
Ingredients
"Chicken"Katsu:
1 Block of Firm Tofu, (frozen over night then unthawed, liquid pressed & drained)*
2 cup Panko Breadcrumbs (or a little more)
1 cup All-Purpose Flour
1 cup Plant Milk (unsweetened, like soy or almond milk)
1 tsp Garlic Powder
1 tsp Onion Powder
Salt and Pepper to taste
Oil for frying (I used Grape Seed Oil)
Katsu Sauce:
3 Tablespoons Ketchup
2 Tablespoons Vegan Worcestershire Sauce
1 Tablespoon Soy Sauce
1 Tablespoon Mirin or Rice Vinegar
1 tsp Maple Syrup (or any sweetener)
Instructions
In a small bowl, whisk together ketchup, vegan Worcestershire sauce, soy sauce, mirin, and maple syrup until smooth, set aside.
Pat the tofu dry after pressing to remove extra moisture. Cut into 10 slices. Season all sides of the tofu with the garlic powder, onion powder, salt and pepper. Add more seasoning if needed to your desired taste.
In one bowl add 1/4 cup of flour. In another bowl mix 3/4 cup of flour, 1/2 tsp salt and the plant milk to make a batter. In another bowl add the panko breadcrumbs.
Coat each tofu slice in the flour, then dip it in the batter, and finally coat it with panko breadcrumbs, pressing the crumbs gently to adhere. Repeat for all the slices.
Heat oil in a skillet over medium-high heat. Fry each tofu slice until golden and crispy, about 3-4 minutes per side. Place on paper towels to remove excess oil.
Slice the tofu katsu pieces into strips, drizzle with katsu sauce, and enjoy! This is perfect with rice, shredded cabbage, or a simple salad on the side.
Tip: You can also use Extra Firm Tofu if you don't want to use the freezing technique. However the freezing technique gives the tofu a more meatier texture. I always have a block or two of tofu in my freezer at all times.
Tofu Freezing Technique: Place an un-open pack of Firm Tofu into the freezer for at least 24 hours. Remove from the freezer and allow to thaw completely. Press excess liquid from the tofu then use in the recipe.
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