Tofu Katsu - the baked version
This crispy-baked tofu katsu is the perfect dish for anyone who loves savory, crunchy comfort food. It’s quick, simple to make, and packed with flavor – making it an ideal option for a healthy meal.
Equipment
- 3 bowls
- baking sheet - parchment paper
Ingredients
- 200-400 g firm tofu
Batter
- 1/2 tbsp each – dijon mustard, barbecue sauce, date syrup
- 3 tbsp each – white flour, cornflour ((for gluten-free version – see note 1))
- 2 tbsp nutritional yeast
- 3/4 cup water
- 1 tsp liquid smoke (optional)
Coating
- 1/4 cup bread crumbs
- 1/4 cup panko
- 1/4 tsp paprika
- 1/4 tsp turmeric
- 1 tsp olive oil (optional)
Others
- 2 tbsp white flour ((for gf – see note 1))
- Olive oil for baking ((see note 3))
- Salt and pepper
Instructions
- Press the tofu: Start by pressing the tofu to remove excess water. Use a tofu presser or place it under a heavy object (like a book or pot) for at least 10 minutes.
- Preheat the oven: Set your oven to 250ºC (480ºF) to ensure it’s nice and hot for baking the tofu.
- Slice the tofu: Cut the tofu into four thick pieces lengthwise. Season both sides with a pinch of salt and pepper, gently rubbing it in.
- Prepare the batter: In a bowl, mix together the dijon mustard, barbecue sauce, date syrup, white flour, cornflour, nutritional yeast, and water. Stir until smooth.
- Prepare the coating: In a separate bowl, combine the breadcrumbs, panko, paprika, and turmeric. Drizzle in olive oil and mix until the ingredients are well-coated.
- Set up a dipping station: Arrange three bowls next to each other. Add 2 tbsp of white flour to the first, the batter to the second, and the coating mixture to the third.
- Prepare the baking sheet: Line a baking sheet with parchment paper to prevent sticking.
- Coat the tofu: Take each tofu slice and dip it first into the flour, then into the batter, and finally coat it thoroughly in the breadcrumb mixture.
- Bake the tofu: Place the coated tofu on the baking sheet. Lightly spray the top with olive oil and bake for 20-30 minutes. Flip the tofu halfway through and spray with oil again if needed to prevent dryness.
- Serve: Once the tofu is golden and crispy, serve it with rice, fries, curry, or inside a sub – whatever you fancy!
Video
Notes
- For the gluten-free version: Replace the white flour in the batter and others with any gluten-free flour, but avoid using more cornflour.
- For the gluten-free coating: Use gluten-free breadcrumbs instead of regular breadcrumbs or panko.
- When using olive oil for baking, a quick spray on the tofu slices ensures even crispiness. However, you can use other oils like sunflower or peanut if you prefer.
- Storing: Let the tofu katsu cool, then store in a sealed container in the fridge for up to 4 days. You can also freeze them after baking for up to a month.
- Reheating: The best way to reheat tofu katsu is by placing it back in the oven at 200ºC (400ºF) until it’s hot and crispy again.