Crispy Tofu Katsu
, 55 min, Serves 3
Panko-crusted tofu cutlets fried until golden; the cornstarch batter replaces egg, keeping them light and crisp.
| 1 (400 g) block firm or extra-firm tofu | Press tofu, cut into 1/2" slices, season | Dredge cutlets in flour | Dip in batter, coat with panko | Fry 375°F / 190°C, 3-5 min per side |
| salt and pepper | ||||
| 40 g all-purpose flour (to dredge) | ||||
| 2 tbsp all-purpose flour (for the batter) | Whisk batter until thin | |||
| 2 tbsp cornstarch | ||||
| 80 ml water | ||||
| 50 g panko breadcrumbs (start with 1/2 cup) | ||||
| 2-4 cups / 475-950 ml vegetable oil |
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.