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Recipes / Katsu

RECIPE

Katsu

Panko-coated cutlets, tofu or chick’n bites with pantry katsu sauce.

4–6 servingsTofu & plant proteins

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INGREDIENTS

4–6 servings

Main ingredients

  • 1 cup all-purpose flour
  • 1½ cups unsweetened soy or oat milk
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp black pepper
  • 2 cups panko breadcrumbs
  • Oil for frying
  • Salt for seasoning cutlets or tofu

Protein (choose one)

  • 2 packages Tofurky Plant-Based Chick'n Pieces (cook as nuggets)
  • 4–6 vegan chick'n cutlets or patties (my preferred choice)
  • 2 blocks extra-firm tofu, sliced into cutlets

Katsu sauce (no Worcestershire)

  • Katsu sauce: ¼ cup ketchup
  • Katsu sauce: 2 Tbsp soy sauce
  • Katsu sauce: 2 Tbsp maple syrup
  • Katsu sauce: 1 tsp Dijon mustard
  • Katsu sauce: 1 tsp rice vinegar (or apple cider vinegar)
  • Katsu sauce: ½ tsp garlic powder
  • Katsu sauce: ¼ tsp ground ginger (optional)

METHOD

Make it

  1. 1

    For tofu or cutlets, pat dry and season lightly with salt and pepper. Dip in flour, then plant milk, then panko.

  2. 2

    Fry cutlets or tofu 3–4 minutes per side until golden.

  3. 3

    For Tofurky pieces, toss in flour, dip in plant milk, coat with panko and fry 2–3 minutes until crispy.

  4. 4

    For the baking alternative, bake at 425°F for 25–30 minutes, flipping halfway.

  5. 5

    Whisk the katsu sauce ingredients until smooth; serve over or alongside the katsu.

Cooking notes

  • Protein options are alternatives, not cumulative.
  • The final no-Worcestershire sauce is the explicit revision from the planning notes.
  • The source lists garlic powder, onion powder and pepper for the breading but does not specify which breading station receives them.

Serving suggestions

  • Steamed jasmine rice
  • Finely shredded cabbage
  • Steamed broccoli or edamame
  • Pickled vegetables, optional
  • Sliced on soft bread with cabbage and katsu sauce
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