Teriyaki Tofu Katsu opens more possibilities for people who commit to not eating animal meat. It is vegan-friendly, perfect for vegetarians who want their dose of Japanese food.
Katsu, derived from the Japanese term tonkatsu, originally means breaded pork. But for this recipe, we will be substituting the tofu instead of using pork. Plus, adding in teriyaki sauce is what will make it taste a lot more just like the original. So what are you waiting for? Grab that apron, prepare your ingredients, and let us make our own homemade version of this vegan dish.
The Japanese are solely responsible for almost every aspect of this recipe. Especially the use of ingredients like teriyaki and the tonkatsu. From my personal experience, I love ordering tonkatsu meal sets on Japanese restaurants the most. That’s why the thought of using a substitute for the recipe makes it exciting.
Tofu is also a famous ingredient for several Japanese foods. Thus, there may be a chance that they are the ones who thought of this katsu recipe. But as to who really made it, we can only guess about them since there are no records pointing to them.
Vegans are blessed that something like tofu exists. Since they omit animal meat from their diet, they need to find an alternative source of protein. Although it differs from the animal protein that we get from meat, actually those that came from plants are safer. Not only that, but we can also get a lot more nutrients from it. It is a great provider of several nutrients and B vitamins.
For non-vegans, this ingredient is also beneficial. Imagine how much healthier your meals would be if you decide to use plant-based ingredients instead of animal-based ones?
It is almost the same taste of teriyaki tofu katsu and the original katsu. It is just as crispy, as tender, and as tasty as pork tonkatsu. Switching to this recipe can help give your family a more nutritious and enjoyable meal. And for sure, your kids will love how delicious it is!
Teriyaki Tofu Katsu Recipe
- 500 g firm tofu
- cooking oil for frying
- ½ cup flour
- 1 tbsp cornstarch
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp paprika powder optional
- ½ cup water
- 1 cup panko breadcrumbs or more as needed
- 1 tbsp cornstarch diluted in 2 tbsp water
- ⅓ cup low sodium soy sauce
- ½ cup water
- ½ tsp ginger minced
- ½ tsp garlic minced
- ⅓ cup white sugar
- 1 tsp ginger powder
- Drain water from the tofu by wrapping it in a paper towel and leave it for 15 minutes. Slice the tofu into ½ inch thick square piece.
- To prepare the batter, combine flour, cornstarch, baking powder, salt, paprika and water. Mix until well combined. In another tray, prepare the panko breading.
- Put each tofu into the batter then coat it with the breading. Repeat for the remaining tofu pieces.
- Heat a pan with oil over medium heat, pan-fry the breaded tofu for 6-8 minutes until golden brown. Let it cool for 10 minutes then slice the tofu diagonally.
- To make the teriyaki sauce, heat a pan over medium heat and combine low sodium soy sauce, water, ginger, garlic, garlic powder and sugar. Dilute the cornstarch with 2 tbsp water and add it to the mixture. Stir occasionally until the sauce thickens.
- Put rice on a bowl and add your favorite veggies on top (I used green beans). Place the sliced tofu katsu and drizzle with teriyaki sauce. Serve and enjoy!
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