The first time I heard of Tofu Katsu, I was confused…

uhh…did you mean chicken?
But dating a vegetarian makes cooking much more…interesting, for sure! ^_-
After hearing over and over from @ryankanno about just HOW great the Tofu Katsu at Sam’s Deli is, I decided i’d give it a shot. I mean, how hard could this be right? After an hour or so, getting attacked by splashing hot oil and realizing that tofu is a helluva lot harder to pick up than chicken…tofu katsu, ftw.
Here’s the recipe below. I did add a few drops of liquid smoke to the shoyu to add a little more flavor, and I used the normal panko (blue bag, not the “fine” version).  Oh, and if you’re wary of getting splashed with the oil, you can pick up a splatter screen thing for your pan at any pricebusters for a few bucks :)  splatter screen

1 block of firm tofu
1 cup of Panko breadcrumbs
1/2 cup cornflour
1 egg
1/2 cup peanut oil
2 tablespoons soy sauce (dark soy sauce preferably)


1. Cut the tofu in half and then through the middle creating four flat pieces. Briefly marinate the tofu in the soy sauce, turning so all sides absorb a little.2. Dip the tofu pieces first in cornflour, then egg, and then the Panko.

3. Heat the peanut oil so that the Tofu sizzles when dropped in. Shallow fry the tofu in batches, turning once until brown on both sides. This will take a couple of minutes on each side. Drain on kitchen paper. Serve right away.

I served it with the traditional Bulldog sauce and rice with pickled ginger :D

If you’re like @ryankanno, though, you’ll love it with the L&L Katsu sauce.  He said they used to sell it in a bottle, but at the Fort Street location, they only had those little plastic 2oz tubs! ($0.50 each).
Happy manic monday! :D

Posted via email from Kaizen

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