Tofu Katsu

This easy air fryer Tofu Katsu is served as a wholesome Japanese meal over the bed of brown rice, sautéed veggies and drizzled with delicious sweet and spicy sauce. Its a crunchy, chewy and satisfying recipe along with being healthy and vegan.

Course Main Course

Cuisine Japanese

Keyword how to make tofu katsu, tofu katsu air fryer, tofu katsu recipe, vegan japanese tofu katsu

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 340kcal

Author Gunjan

Ingredients

for tofu

1/2 cup whole wheat flour
1/4 cup almond flour
1 tsp salt
1 tsp crushed black pepper
1 tbsp flaxmeal (soaked in 3 tbsp. water)
1/2 cup unsweetened dairy free milk
1 cup panko crumbs
1 14oz extra firm tofu (drained and pressed)

for veggies

2 tsp sesame oil
1 tsp white sesame seeds
1/2 tsp dried/fresh minced garlic
2 cups coleslaw (see notes)
1 tsp vinegar
salt as per taste
freshly ground black pepper

for sauce

1/4 cup ketchup
2 tbsp sriracha sauce
2 tbsp low sodium soy sauce
1 tbsp maple syrup
1/2 tsp crushed chili flakes

for serving

Instructions

Slice tofu into ¼ inch thick length wise. In a large mixing bowl combine wheat flour, almond flour, ½ tsp salt and ½ tsp black pepper and mix well. Place a slice in the flour mixture and cover it from all side very well.
In another mixing bowl combine soaked flaxmeal, dairy free milk, ½ tsp salt and ½ tsp black pepper and keep it aside. In a separate flat plate keep panko crumbs ready. Then, gently dip it in the wet ingredients and cover. Spoon the milk mixture on the slice well so as to coat it well with milk.
Then, roll it in panko crumbs to cover it generously.
Immediately place it in the air fryer basket. Repeat steps 1-3 for the rest of the tofu slices. After placing all the tofu slices in the basket, grease them with the cooking spray and attach the air fryer basket to the air fryer. Turn it on at 350 degree for 20 minutes. When done turn it off and let it stay warm in the air fryer until ready to use.
In the meanwhile, heat oil in a nonstick pan and add sesame seeds. Sauté for 30 seconds and add garlic to it. Then, add the remaining ingredients of the veggies to it and sauté for 2 minutes. Turn it off and keep it aside.
In another mixing bowl combine all the sauce ingredients and mix it well. Keep it aside. In a serving plate place cooked brown rice as the first layer and top it with some cooked veggies. Then, place the tofu katsu and drizzle the sauce over it generously. Garnish with white and black sesame seeds and green onions. Serve immediately.

Notes

For stove top option: Follow until step 3. Warm a nonstick pan and grease it with a cooking spray or drizzle some oil. Then place crusted tofu on it and cook until light brown from the bottom. Then gently flip the slices with the help of tongs or a flat spatula and cook again until brown. Keep rotating the slices on all sides until nicely browned from all sides. Take it out and serve as suggested.
For oven option: Follow until step 3 and then place the slices on a cookie sheet/baking sheet covered with parchment paper. Grease the slices with cooking spray and place it in the preheated oven at 400-degree Fahrenheit for about 40 minutes or until brown and crispy.
This recipe makes about 12-14 slices.
You may substitute maple syrup for brown sugar if desired.
I used coleslaw ready to use salad kit to sauté veggies but you use 1½ cup shredded cabbage and ½ cup julienned carrots of desired.
The nutritional information is provided without the rice and garnishes.

Nutrition