Katsu is the Japanese version of fried breaded cutlet. I personally think the crispy, outer layer from deep frying the panko breadcrumbs is the star of the show!
But who doesn’t love anything that is deep fried? I love it…just not the process of making it. The oil splatters from the stove top to the kitchen walls to my hands and arms. And I’m left with trying to scrub grease off the walls with my battle-scarred hands.
And that’s not even the worst part. For me, it’s the jugs of oil required – which increases the overall calorie intake with no added nutrient benefits. Sometimes it’s best not knowing how unhealthy things are. As they say – Ignorance is bliss – right?
If you are in agreement with me, then you will love this!
No oil is used at all.
The catch? There is no catch!
The trick is to heat the panko breadcrumbs in a pan until brown and crispy before coating it to your choice of protein. I decided to use tofu because when baked, it yields the same chewy texture and appearance as chicken Katsu! It’s indistinguishable!
Once the breadcrumbs are browned and crisp, the tofu will be dipped in a wet batter which helps the breadcrumbs stick. Then pop it in the oven and bake! It’s that simple and mess-free!
Crispy on the outside but firm on the inside, this baked vegan Katsu will be your new favorite, guilt-free comfort food! Serve with a side of my Japanese Curry w/ Sweet Potato!
quick notes
- Make sure to purchase firm or extra firm tofu and not soft or silken tofu. Soft or silken tofu doesn’t hold its structure and will tear apart.
- Tofu must be pressed and drained by wrapping a towel or paper towel and placing a heavy object on top for ideally 30-60 minutes. If not, the extra moisture will prevent it from getting crispy.
- Soak unused tofu in fresh filtered water in a container in the fridge to extend it’s shelf life.
- Arrowroot is a type of starch that acts as a thickener. Unlike it’s popular counterpart, cornstarch, arrowroot is not genetically modified or highly processed.
BAKED VEGAN KATSU
makes 2 servings
Ingredients
- ½ of 16 oz firm or extra firm tofu
Press and drain ½ block of tofu by wrapping the tofu with a towel or paper towel and placing a heavy object on top for 30-60 minutes. Remove towel or paper towel and drain excess water. Cut tofu into rectangular slices and set aside.
- ½ cup of breadcrumbs
Preheat your oven to 400 degrees.
In a non-stick pan or cast iron skillet, add breadcrumbs and toast until brown. Stir every minute or so to prevent burning. Mine took about 6 minutes. Transfer the crispy breadcrumbs in a bowl.
- ½ cup all purpose flour
- ½-1 tsp garlic powder
- ¼ cup arrowroot flour or cornstarch + ¼ cup water
In one bowl, mix together flour and garlic powder.
In another bowl, mix together corn flour and water to create a slurry consistency. Feel free to add 1-2 tablespoons of water if consistency is too thick. With the rectangular tofus, first coat them in the flour mixture and then the cornflour/water mixture making sure all sides are wet. Finally, coat them with bread crumbs.
Place the tofu in a baking sheet and pop them in the oven for 45-50 minutes. Once done, wait 5 minutes for it to cool and enjoy!
p.s. If you like this recipe, click the icons below to share and leave a comment below! Make sure to tag me @girlmeetsradish & #girlmeetsradish so I can see what you are making!
