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Tofu Katsu

Prep Time:

25 Minutes

Cook Time:

5 Minutes


2 Servings



About the Recipe

If you are a tofu eater and you sometimes find yourself wondering about different ways to prepare it, this dish is for you. Tofu is fairly bland and it has a smooth texture so deep frying in panko breadcrumbs does two things - it gives the tofu a richer flavour and a great, crunchy texture on the outside. Served on a bed of salad leaves like this, it makes a perfect, healthy non-meat option.


400g firm tofu

some salt & pepper

80ml water

40g plain flour

70g “panko” breadcrumbs

1 tsp toasted black sesame seeds

Bull-Dog sauce

veg oil for deep frying

some kitchen paper


wrap the tofu block in a sheet or two kitchen paper and leave for 10 mins to absorb excess water

cut the tofu into 4 “steaks”

sprinkle over the salt & pepper

mix the flour & water into a paste

coat the tofu pieces in the flour mixture, then roll in the breadcrumbs

fill a saucepan with 2-3 cm of veg oil and heat to 180 C / 350 F

deep fry the tofu for 3 - 4 minutes, turning once until the panko is light golden in colour

when they are done, drain the tofu katsu on sheets of kitchen paper

garnish with Bull-Dog sauce & sesame seeds before serving

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