Katsu-Style Crispy Tofu Cutlets with Tonkatsu Sauce

Ingredients

• 400 g firm tofu
• 1/4 tsp salt
• 1/3 cup cornstarch
• 1 large eggs
• 3/4 cup panko breadcrumbs
• 2 tbsp neutral oil (for pan-frying)
• 2 cups shredded cabbage
• 1/3 cup tonkatsu sauce
• 1 tbsp soy sauce(optional)
• 1 tbsp rice vinegar(optional)

Instructions

1. 1

   Prep (15 minutes total): Pat tofu dry and cut into 4 cutlets. Lightly season with salt. Set up breading stations: cornstarch in one bowl, beaten egg in a second bowl, and panko in a third bowl.

2. 2

   Bread (about 5 minutes): Coat each tofu cutlet in cornstarch (shake off excess), dip into egg, then press into panko to coat well. Let the breaded cutlets rest 2 minutes while you heat the pan.

3. 3

   Cook (15 minutes total): Heat oil in a nonstick skillet over medium heat. Pan-fry cutlets 4–5 minutes per side until deep golden and crisp, adding a little more oil if needed. Transfer to a rack or paper towel to drain.

4. 4

   Serve (about 5 minutes): Toss shredded cabbage with a splash of soy sauce and rice vinegar (optional) if desired. Warm tonkatsu sauce slightly if you like, then serve cutlets with cabbage and sauce on the side.