BEST Vegan Katsu Recipe (Tofu Katsu)

By No Recipes · 45 min

Ingredients

Instructions

1. One day ahead, slit the tofu package, drain off as much water as you can, then freeze the tofu until solid.
2. Thaw the frozen tofu partly if needed, then press it on a wire rack under a weighted tray until the water is out.
3. Make the sauce: boil 1/4 cup sake and 1/4 cup apple juice until thick and syrupy (about 8-10 minutes). Add 1/4 cup vegan Worcestershire sauce, 2 tablespoons soy sauce, 2 tablespoons ketchup, 2 tablespoons date syrup, 80 grams grated or pureed onion and 7 grams grated garlic, then keep boiling until the onion has dissolved and the sauce is thick.
4. Drain all liquid released by the tofu and slice the block in half horizontally.
5. Dissolve 2 teaspoons marmite in 1/4 cup vegetable stock and brush it over every surface of the tofu.
6. Mix 40 grams flour with 1/3 cup cold water in a flat-bottomed dish until smooth and lump-free. Put 35 grams panko in a second container.
7. Dip each tofu piece in the batter, letting excess drip off, then coat it in the panko, shaking to cover all sides. Repeat with the other piece.
8. Line a wire rack with paper towels. Heat vegetable oil about 1 inch deep in a high-sided pot to 340°F (170°C).
9. Lower the cutlets into the oil and fry 2 minutes per side, flipping as needed, until the panko is golden brown.
10. Drain the katsu on the prepared rack, then slice and serve with the katsu sauce.

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