Tofu Katsu ( Air fryer + Vegan)
This crunchy and delicious air fryer tofu katsu recipe can be whipped up in a few minutes, its vegan, low in refined oils and so satisfying.
Servings: 4
Equipment
- 1 Air fryer
Ingredients
- 1 block tofu extra firm
- ½ cup panko
- ½ cup unsweetened plant-based milk
- 2 tbsps. Cornstarch
- ¼ cup all purpose flour
- ½ tsp. salt
- ½ tsp garlic powder optional
- 1 tsp onion powder optional
- 1 tbsp. liquid aminos/ soy sauce
- 1 tbsp. oil
Instructions
- Prepare the block of tofu by pressing it for 30-40 minutes, place it in the freezer overnight. Allow it to thaw and then press for 60 minutes. If you are making the recipe right away. Press tofu until most of the water has been squeezed out. Slice the tofu into four squares or irregular shapes to resemble a traditional cutlet.
- In a skillet over medium heat, dry toast panko while stirring continuously for 1-2 minutes until slightly golden then transfer to a plate or shallow bowl. This will help to give the tofu katsu a beautiful golden brown color with minimal use of refined oil.
- In a mixing bowl, combine unsweetened plant-based milk, cornstarch, flour, salt, garlic powder, onion powder and liquid aminos/soy sauce and oil until it creates a runny pancake batter-like consistency.
- Preheat air fryer at 375ºF.
- Dip the tofu slices into the flour mixture, flip it to make sure that all sides are covered then place the tofu in the breadcrumbs ensuring that all sides are evenly coated.
- To prevent the tofu from sticking to the air fryer basket, liberally spray or brush the basket and the tofu with oil. This will also allow for a beautiful golden brown crust on the tofu.
- Place the tofu slices in the air fryer and allow to cook for 20 minutes, flipping halfway through.
- Serve immediately alongside noodles, rice or stir-fried vegetables with your favorite savory sauce, if desired.
Notes
* Serve tofu katsu immediately after cooking, it gets soggy after being left out for a while.