Teriyaki Tofu Katsu
A crispy, plant-based twist on Japanese Katsu using extra-firm tofu. Coated in panko and deep-fried to golden perfection, then glazed in smoky-sweet teriyaki for a satisfyingly bold flavor and texture.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 2-3 servings
- Category: Dinner
- Method: Frying
- Cuisine: Japanese
- Diet: Vegan
Ingredients
1 block (14-16 oz) extra-firm tofu
1/4 cup flour
1/2 cup panko breadcrumbs
1 tbsp soy sauce (alcohol-free)
1 tbsp maple syrup
1 tbsp rice vinegar
1 tsp minced garlic
1/2 tsp minced ginger
2 tbsp water (or plant-based milk)
1 tbsp neutral oil (for frying)
1/2 cup store-bought or homemade teriyaki glaze
Instructions
Press tofu for 15 minutes to remove excess moisture
In a bowl, mix flour and a pinch of salt
In another bowl, combine soy sauce, maple syrup, rice vinegar, garlic, and ginger
Dip tofu into flour, then wet mixture, then panko
Heat oil in a skillet or deep fryer to 350°F (180°C)
Fry tofu cutlets 2-3 minutes per side until golden
Toss in teriyaki glaze until coated and slightly caramelized
Arrange on paper towels to drain excess oil
Notes
Use plant-based milk instead of eggs for coating
For extra crispiness, double-fry 1 minute after first cooking
Add cornstarch to teriyaki sauce for a thicker glaze
Serve with steamed rice, pickled vegetables, or kimchi
Find it online: https://cookingwithramsay.com/teriyaki-tofu-katsu-recipe/