I turned the crispy crusted sweet and sour chicken steak from your favorite Asian restaurant into an easy vegan Japanese Tofu Katsu with spicy sauce, a standout among my Plant Based Asian Recipes.

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I never believed tofu could pretend to be a restaurant steak until I made this Tofu Katsu. The crunch of panko breadcrumbs against a slab of extra firm tofu, and a spicy sauce that sneaks up on you, hits way harder than you’d expect.

It feels a little rebellious yet totally plant based, and every bite makes me question why I ever paid for takeout. I burned one batch, flubbed the breading, but those mistakes taught me how to chase that perfect snap.

If you like bold texture and punchy flavors you’ll be curious, trust me. Vegan Recipes Asian

Ingredients

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Tofu: high in protein and iron, soaks up flavors, hearty and filling.
Panko: light, crispy crumbs that give big crunch, it’s less greasy.
Soy milk: moisten batter, helps bind coating, adds plant protein.
Soy sauce: salty umami boost, deep savory flavor, high in sodium.
Ketchup: tangy sweet base for the sauce, lends familiar comfort.
Rice vinegar: bright clean acidity that balances sweetness and oil.
Brown sugar or maple syrup: adds caramel sweetness and sticky depth.
Ginger and garlic: spicy aromatic punch, cuts richness, makes it pop.
Shredded cabbage: crunchy fresh bite, adds fiber and cooling contrast.

Ingredient Quantities

14 oz (400 g) extra firm tofu drained and pressed

1/2 tsp salt

1/4 tsp black pepper

1/2 cup all purpose flour

1 tbsp cornstarch

3/4 cup unsweetened soy milk or other plant milk

1 1/2 cups panko breadcrumbs

1 to 1 1/2 cups neutral oil (vegetable, canola or grapeseed) for frying

3 tbsp ketchup

1 1/2 tbsp soy sauce or tamari

1 tbsp rice vinegar

1 tbsp brown sugar or maple syrup

1 tsp sriracha or more to taste

1 tsp grated fresh ginger

1 small garlic clove minced

1 tsp cornstarch + 2 tbsp water (for sauce thickening)

Optional: shredded cabbage, steamed rice, lemon wedges, sliced scallions, toasted sesame seeds

How to Make this

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1. Drain and press the tofu for at least 20 minutes to remove extra water, then slice into 3 to 4 thick steaks; pat dry and sprinkle the 1/2 tsp salt and 1/4 tsp black pepper over both sides.

2. Set up a breading station: bowl 1 = 1/2 cup all purpose flour + 1 tbsp cornstarch, bowl 2 = 3/4 cup unsweetened soy milk, bowl 3 = 1 1/2 cups panko breadcrumbs. Whisk the flour mix so it’s lump free.

3. Dredge each tofu steak in the flour/cornstarch mix, shake off excess, dip into the soy milk, then press into the panko until well coated. For extra crunch you can double coat by repeating milk and panko once more, but it’s optional.

4. Pour 1 to 1 1/2 cups neutral oil (vegetable, canola or grapeseed) into a large skillet to reach about 1/4 inch depth and heat over medium high until shimmering and hot, about 350 F if you use a thermometer. Don’t over crowd the pan.

5. Fry tofu steaks 3 to 4 minutes per side until deeply golden and crisp, adjusting heat as needed so they don’t burn. Transfer to a paper towel lined plate to drain.

6. While the tofu fries make the sauce: in a small saucepan combine 3 tbsp ketchup, 1 1/2 tbsp soy sauce or tamari, 1 tbsp rice vinegar, 1 tbsp brown sugar or maple syrup, 1 tsp sriracha (use more if you like heat), 1 tsp grated fresh ginger and 1 small garlic clove minced. Stir and bring to a gentle simmer.

7. Mix the sauce thickener 1 tsp cornstarch + 2 tbsp water until smooth, pour into the simmering sauce and stir until glossy and slightly thickened, about 30 to 60 seconds. Taste and adjust sweet, sour or spicy.

8. Slice the fried tofu steaks, spoon the spicy ketchup sauce over them or serve it on the side for dipping.

9. Serve immediately with optional shredded cabbage, steamed rice, lemon wedges, sliced scallions and toasted sesame seeds for texture and brightness.

Equipment Needed

1. Cutting board and a sharp chef’s knife
2. Tofu press or a heavy skillet plus a clean kitchen towel or paper towels for pressing and drying the tofu
3. Three shallow bowls for the flour mix, soy milk, and panko breading
4. Whisk or fork to smooth the flour/cornstarch mix
5. Large skillet or frying pan (10 to 12 inch) and long tongs for flipping the tofu
6. Instant read thermometer (optional) or a wooden spoon to test oil heat
7. Small saucepan and a spoon for making the sauce
8. Measuring cups and spoons, plus a plate lined with paper towels for draining and resting

FAQ

How long should I press the tofu and why? Press it at least 15 to 30 minutes to squeeze out extra water so the tofu gets firm and crunchy when fried, you can wrap it in a clean towel and put a heavy pan on top; if you're short on time slice it thinner and pat with paper towels.

How do I get the breading to stick and stay crispy? Pat the tofu dry, dust with the flour + cornstarch mix, dip in the plant milk, then press into panko; chill for 10 minutes before frying and fry in hot oil 350 to 375 F (about 180 to 190 C) in small batches so the oil temp stays steady, that keeps it crisp.

Can I bake it instead of frying? Yes, bake at 425 F (220 C) on a wire rack for about 20 to 25 minutes, flip halfway and brush with oil; it won't be exactly as deep fried but still super tasty and less oily.

How do I make the katsu sauce thicker or spicier? Simmer the ketchup, soy sauce, rice vinegar, brown sugar, sriracha, ginger and garlic, then stir in the 1 tsp cornstarch mixed with 2 tbsp water and cook until it thickens; add more sugar for sweetness or more sriracha if you like heat.

What's the best way to store and reheat leftovers? Store tofu katsu and sauce separately in the fridge for up to 3 to 4 days; reheat in an oven, air fryer or toaster oven at 350 F for 8 to 10 minutes to bring back the crunch, don't microwave unless you're ok with it getting soggy.

Can I make this gluten free or nut free? Yes, use gluten free flour and gluten free panko or crushed cornflakes, and swap tamari for regular soy sauce if you need gluten free; the recipe is already nut free but always check labels if you have allergies.

Tofu Katsu Recipe (Japanese Vegan Steak) Substitutions and Variations

Tofu (extra firm): Tempeh works great, it holds up well and has a nutty flavor; seitan gives a chewy, steak like bite; thick portobello mushroom caps for a quick veggie “steak” if you want less soy.
All purpose flour: Chickpea (gram) flour for extra protein and a nutty taste; rice flour or potato starch for an extra crisp crust; use a gluten free 1 to 1 flour blend if avoiding gluten, you might need a touch more liquid.
Panko breadcrumbs: Crushed cornflakes or crushed plain potato chips for big crunch and a fun salty kick; regular dried breadcrumbs will work if you press them a bit for texture; a mix of panko and finely crushed tortilla chips is nice too.
Soy sauce or tamari: Coconut aminos for a milder, slightly sweeter option and lower sodium; Bragg liquid aminos for similar umami; dissolve a teaspoon of miso in a bit of water if you want depth without extra salt.

Pro Tips

– Press longer and harder than you think, or even freeze then thaw the tofu first to get a chewier, meatier texture. If you freeze it, thaw fully and press again, youll be amazed at how much firmer it gets.

– Add a little extra cornstarch to the flour mix or dust the tofu with plain cornstarch before the flour stage to get an extra crunchy crust that stays crisp longer. Chill the coated tofu for 10 minutes before frying so the crumbs stick better, otherwise they can flake off.

– Keep the oil at steady medium high heat, about 350 F if you got a thermometer. Dont crowd the pan, fry in small batches and let the oil recover temp between batches, or the crust goes soggy instead of golden.

– If you want less oil but still want crunch, shallow fry until golden then finish in a 425 F oven for 5 to 8 minutes on a wire rack. Reheat leftovers in a hot oven or air fryer, not the microwave, to bring back crispness.