Countries 
VEGAN TONKATSU
Ingredients
For the tonkatsu:
- 1 block of extra-firm tofu
- 1 cup of panko bread crumbs
- 1/4 cup of all-purpose flour
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of unsweetened plant-based milk
- 2 tablespoons of vegetable oil
For the tonkatsu sauce:
- 1/4 cup of ketchup
- 2 tablespoons of soy sauce
- 2 tablespoons of agave nectar
- 1 tablespoon of rice vinegar
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of ginger powder
Instructions
- Preheat the oven to 400°F (200°C).
- Press the tofu block to remove the excess water, then slice it into 4 equal pieces.
- In a mixing bowl, combine the panko bread crumbs, flour, salt, and black pepper. Mix well.
- Dip each tofu slice into the plant-based milk, then coat it in the panko mixture.
- Heat the vegetable oil in a large skillet over medium heat.
- Add the coated tofu slices to the skillet and cook until golden brown on each side, about 3-4 minutes per side.
- Transfer the tofu slices to a baking sheet lined with parchment paper, then bake for 10-12 minutes, until they are crispy and golden brown.
- While the tofu is baking, prepare the tonkatsu sauce by combining the ketchup, soy sauce, agave nectar, rice vinegar, garlic powder, and ginger powder in a small bowl. Mix well.
- Once the tofu is done baking, remove it from the oven and allow it to cool for a few minutes.
- Slice the tofu into bite-sized pieces and serve with the tonkatsu sauce.
Notes
NUTRITIONAL FACTS:
Calories: 288 | Total Fat: 11g | Total Carbohydrates: 37g | Dietary Fiber: 3g | Protein: 13g
For your kitchen tools, check Sur La Table.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
