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Recipes / Katsu

RECIPE

Katsu

Crispy vegan katsu with tofu, cutlets or chick'n pieces.

Serves 4–6Tofu & vegan proteins

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INGREDIENTS

Serves 4–6

  • Choose one: 2 packages Tofurky Plant-Based Chick'n Pieces
  • OR 4–6 vegan chick'n cutlets or patties
  • OR 2 blocks extra-firm tofu, sliced into cutlets
  • 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
  • Katsu sauce: ¼ cup ketchup
  • Katsu sauce: 2 Tbsp vegan Worcestershire sauce
  • Katsu sauce: 1 Tbsp soy sauce
  • Katsu sauce: 2 Tbsp maple syrup
  • Katsu sauce: 1 tsp Dijon mustard
  • Katsu sauce: ½ tsp garlic powder

METHOD

Make it

  1. 1

    If using cutlets or tofu, pat dry and season lightly with salt and pepper.

  2. 2

    Dip in flour, then plant milk, then coat well with panko.

  3. 3

    Fry 3–4 minutes per side until golden.

  4. 4

    If using Tofurky Chick'n Pieces, toss in flour, dip in plant milk, coat with panko and fry 2–3 minutes until crispy.

  5. 5

    For a baked version, bake at 425°F for 25–30 minutes, flipping halfway through.

  6. 6

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

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