Crispy Tofu Katsu with Shredded Cabbage and Tangy Tonkatsu Sauce
Enjoy a quick and satisfying Japanese-inspired meal with crispy tofu cutlets, crunchy shredded cabbage, and a homemade tangy tonkatsu sauce. Perfect for a weeknight dinner, this dish comes together in under 20 minutes using simple stovetop techniques.
- 16 oz firm tofu
- 1 cup panko breadcrumbs
- 0.5 cup all-purpose flour
- 2 pcs large eggs
- 0.5 cup vegetable oil
- 2 cups green cabbage, finely shredded
- 3 tbsp ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tsp sugar
- 0.25 tsp salt
- 0.25 tsp black pepper
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Instructions
Press tofu between paper towels to remove excess moisture, then slice into 8 equal cutlets.
⏱️ 2 minutesSeason tofu slices with salt and pepper. Dredge each slice in flour, dip in beaten eggs, then coat with panko breadcrumbs.
⏱️ 3 minutesHeat vegetable oil in a large skillet over medium-high heat (about 350°F).
⏱️ 1 minute 🌡️ 350°FFry tofu cutlets for 2-3 minutes per side, until golden and crispy. Drain on paper towels.
⏱️ 6 minutesIn a small bowl, mix ketchup, Worcestershire sauce, soy sauce, and sugar to make the tonkatsu sauce.
⏱️ 1 minuteServe tofu katsu over a bed of shredded cabbage and drizzle with tonkatsu sauce.
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Nutrition Information
Per serving. Values are approximate and may vary.
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