Name: Crispy Tofu Katsu with Cabbage Slaw and Tangy Sauce
Prep time: 35 min
Total time: 35 min
Yield: 3 servings
Ingredients: 1 block (400g) firm tofu, pressed and sliced into 1/2-inch slabs; 1/2 cup all-purpose flour; 2 large eggs, beaten; 1 cup panko breadcrumbs; 1/2 tsp kosher salt; 1/4 tsp black pepper; 1/2 tsp garlic powder; 1/2 tsp smoked paprika; 2 cups shredded green cabbage; 1 small carrot, julienned; 2 tbsp rice vinegar; 1 tbsp toasted sesame oil; 1 tsp sugar; 2 tbsp mayonnaise; 1 tbsp ketchup; 2 tsp soy sauce; 1 tsp Dijon mustard; Vegetable oil, for frying; 2 scallions, sliced (for garnish); Toasted sesame seeds (optional, for garnish)

Crispy Tofu Katsu with Cabbage Slaw and Tangy Sauce

SmoothCorn5725

This recipe transforms humble tofu into a crispy, golden delight inspired by Japanese katsu techniques. The panko coating delivers maximum crunch, while a cool cabbage slaw with toasted sesame hints perfectly balances the richness. A tangy, creamy sauce brings everything together, making each bite irresistible. This dish is perfect for a warm summer evening in Manitoba, whether you’re a seasoned tofu lover or trying it for the first time. Enjoy this vibrant, colorful plate that’s as satisfying as it is photogenic!

Ingredients

Instructions

Press tofu for at least 15 minutes to remove excess water, then slice into 1/2-inch thick slabs.
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with salt, pepper, garlic powder, and smoked paprika.
Dredge each tofu slab first in flour, then egg, and finally panko, pressing firmly to adhere.
Heat 1/4-inch oil in a large skillet over medium-high heat. Fry tofu pieces in batches for 2-3 minutes per side until golden and crispy. Drain on a wire rack or paper towels.
For the slaw: In a large bowl, toss shredded cabbage and carrot with rice vinegar, sesame oil, and sugar. Let sit for 10 minutes to soften slightly.
For the sauce: Mix mayonnaise, ketchup, soy sauce, and mustard in a small bowl until smooth.
To serve, arrange crispy tofu on plates, top with cabbage slaw, and drizzle with tangy sauce. Garnish with sliced scallions and sesame seeds.