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Serves: 4
Preparation time: 40 minutes
Cooking time: 20 minutes

In Japan, Katsu (カツ) basically refers to meat or tofu that hass been encrusted in panko breadcrumbs and then deep-fried.


  • 1 (14 oz) block firm or extra-firm tofu
    2 tablespoons low salt soy sauce
    2 cups vegetable oil
    1/3 cup all-purpose flour to dredge the tofu
    2 tablespoons all-purpose flour for the batter
    2 tablespoons cornstarch
    1/3 cup water
    1 cup panko breadcrumbs
    Tomato sauce, green beans, cooked brown rice.


  • Drain the tofu and Cut into roughly 1-inch slices. Marinate in the soy sauce to cover and blend.

    Whisk together 2 tablespoons all-purpose flour, 2 tablespoon cornstarch, and 1/3 cup water to form a very thin batter.

    Dredge each tofu cutlet in flour. Shake off excess. Then dip in the flour and cornstarch mixture.
    Allow excess to drip off. then, coat with the panko crumbs.

    Fry the Tofu

    Heat about 1/2 – 1" of vegetable oil to about 375°F in a heavy-bottomed skillet or pot.
    Place the breaded tofu cutlets in several batches (about 4 or 5 at the time) in the preheated oil and fry until deep golden brown.
    Remove the tofu katsu to a paper towel lined plate. Sprinkle with salt to finish.
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on The World Cuisine

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