Simple Vegan Tofukatsu Recipe
Prep time
Cook time
Total time
A great place to start when travelling the world is in your kitchen. You can make almost anything from anywehere with a willingness try something new. With the power of the internet enabling access to so many ingredients around the world, we are travelling to Japan today and recreating a vegan version of the infamous Tonkatsu. Grab your whisks, I will meet you in the kitchen.
Recipe type: Lunch/Dinner
Cuisine: Japanese
Tofu Katsu
Tonkatsu Sauce
  1. Place tofu into a bowlor container and add chicken-style broth. Turn to coat each piece of tofu completely and let stand at least 15 minutes or cover and refrigerate up to 2 days.
  2. Set up a breading station with 2 bowls:
  3. First bowl: whisk together ⅔ cups water, ¼ cup + 3 tbsp unbleached flour, 3 tbsp corn starch & ¼ tsp salt
  4. Second bowl: Panko breadcrumbs
  5. Heat frying oil of choice over medium-high heat in a cast-ironor deep pan until it reaches 375F, or use a deep fryer.
  6. Place a wire cooling rackinto a lipped baking sheet. Repeat with a second wire rack.
  7. When the oil is hot, one at a time, dip the tofu slices first into the wet batter, then into the dry, making sure it's thoroughly coated, and pressing with your hands to get the breadcrumbs to adhere. Lay them onto the wire cooling rack to rest.
  8. Again, working in batches, place the coated tofu into the hot oil using tongs, and fry 2-3 mins per side until they're golden brown and crispy. Remove and place onto the clean wire cooling rack allowing the excess oil to drip off.
  9. Cut the tofu katsu into thin strips, and serve over a bed of cabbage, and drizzled with Tonkatsu sauce and/or vegan kewpie mayo.Garnish with green onion & serve.
  10. In a small bowl whisk together ketchup, soy sauce, brown sugar, Worcestershire sauce, and garlic powder.
Nutrition Information
Serving size: 2-4
Recipe by The Edgy Veg at