{"id":32028,"date":"2025-09-08T01:04:44","date_gmt":"2025-09-07T18:04:44","guid":{"rendered":"https:\/\/9amchef.com\/?p=32028"},"modified":"2025-09-08T01:04:44","modified_gmt":"2025-09-07T18:04:44","slug":"tofu-katsu","status":"publish","type":"post","link":"https:\/\/9amchef.com\/tofu-katsu\/","title":{"rendered":"Tofu Katsu"},"content":{"rendered":"\n
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Check out this amazing crispy tofu katsu curry recipe that’s a total game-changer! It’s so delicious, you won’t believe it’s not chicken. Get ready for a tofu adventure with me as we explore fun ways to cook tofu. This recipe is just the beginning!<\/p>\n\n\n\n

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Tofu Katsu<\/h2>\n\t\t

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  • 14 ounces of extra firm tofu (pressed and sliced into filets)<\/li><\/ul>

    **Wet Batter:**<\/h4>
    • 2 large eggs<\/li>
    • 1 tablespoon of milk<\/li>
    • 1\/4 teaspoon of salt<\/li>
    • 1\/4 teaspoon of black pepper<\/li>
    • 1\/4 teaspoon of garlic powder<\/li><\/ul>

      **Dry Coating:**<\/h4>
      • 1\/2 cup of all-purpose flour<\/li>
      • 1\/2 teaspoon of salt<\/li>
      • 1\/4 teaspoon of black pepper<\/li>
      • 1\/4 teaspoon of garlic powder<\/li><\/ul>

        **Dry Breading:**<\/h4>
        • 2 cups of Panko breadcrumbs<\/li>
        • 1\/2 teaspoon of salt<\/li>
        • 1\/4 teaspoon of black pepper<\/li>
        • 1\/4 teaspoon of garlic powder<\/li><\/ul>

          **Other:**<\/h4>
          • Vegetable oil for frying<\/li><\/ul>\t<\/div>\n\t
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            1. Wrap the tofu block in paper towels and press it down with a heavy object for 10 to 15 minutes to remove excess water.<\/li>
            2. Slice the tofu into 3 to 4 rectangles vertically. You can also round the edges to give them a chicken-like appearance if you want.<\/li>
            3. Mix the all-purpose flour with salt, black pepper, and garlic powder in one bowl.<\/li>
            4. Whisk the eggs with milk, salt, black pepper, and garlic powder in another bowl.<\/li>
            5. Combine Panko breadcrumbs with salt, black pepper, and garlic powder in a third bowl.<\/li>
            6. Coat each tofu filet in the seasoned flour, then dip it in the egg mixture, and finally coat it with breadcrumbs.<\/li>
            7. Let the breaded tofu sit for 10 minutes while you heat the oil to 350\u00b0F.<\/li>
            8. Fry the tofu in batches until golden brown on both sides.<\/li>
            9. Transfer the cooked tofu to a wire rack to drain excess oil.<\/li>
            10. Chop and enjoy while it’s warm!<\/li><\/ol>\t<\/div>\n\t
              \n\t\t\t<\/div>\n\t
              \n\t\t
              Main Course<\/div>\t<\/div>\n<\/div>\n\n\n\n\n\n\n\n\n\n
              \n\t

              Tofu Katsu<\/h2>\n\t\t

              \n\t\t\t<\/p>\n\t

              \n\t\t\t<\/div>\n\t
              \n\t\t
              • 14 ounces of extra firm tofu (pressed and sliced into filets)<\/li><\/ul>

                **Wet Batter:**<\/h4>
                • 2 large eggs<\/li>
                • 1 tablespoon of milk<\/li>
                • 1\/4 teaspoon of salt<\/li>
                • 1\/4 teaspoon of black pepper<\/li>
                • 1\/4 teaspoon of garlic powder<\/li><\/ul>

                  **Dry Coating:**<\/h4>
                  • 1\/2 cup of all-purpose flour<\/li>
                  • 1\/2 teaspoon of salt<\/li>
                  • 1\/4 teaspoon of black pepper<\/li>
                  • 1\/4 teaspoon of garlic powder<\/li><\/ul>

                    **Dry Breading:**<\/h4>
                    • 2 cups of Panko breadcrumbs<\/li>
                    • 1\/2 teaspoon of salt<\/li>
                    • 1\/4 teaspoon of black pepper<\/li>
                    • 1\/4 teaspoon of garlic powder<\/li><\/ul>

                      **Other:**<\/h4>
                      • Vegetable oil for frying<\/li><\/ul>\t<\/div>\n\t
                        \n\t\t
                        1. Wrap the tofu block in paper towels and press it down with a heavy object for 10 to 15 minutes to remove excess water.<\/li>
                        2. Slice the tofu into 3 to 4 rectangles vertically. You can also round the edges to give them a chicken-like appearance if you want.<\/li>
                        3. Mix the all-purpose flour with salt, black pepper, and garlic powder in one bowl.<\/li>
                        4. Whisk the eggs with milk, salt, black pepper, and garlic powder in another bowl.<\/li>
                        5. Combine Panko breadcrumbs with salt, black pepper, and garlic powder in a third bowl.<\/li>
                        6. Coat each tofu filet in the seasoned flour, then dip it in the egg mixture, and finally coat it with breadcrumbs.<\/li>
                        7. Let the breaded tofu sit for 10 minutes while you heat the oil to 350\u00b0F.<\/li>
                        8. Fry the tofu in batches until golden brown on both sides.<\/li>
                        9. Transfer the cooked tofu to a wire rack to drain excess oil.<\/li>
                        10. Chop and enjoy while it’s warm!<\/li><\/ol>\t<\/div>\n\t
                          \n\t\t\t<\/div>\n\t
                          \n\t\t
                          Main Course<\/div>\t<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

                          Check out this amazing crispy tofu katsu curry recipe that’s a total game-changer! It’s so delicious, you won’t believe it’s not chicken. Get ready for a tofu adventure with me as we explore fun ways to cook tofu. This recipe is just the beginning!<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[130],"tags":[],"class_list":["post-32028","post","type-post","status-publish","format-standard","hentry","category-main-course","infinite-scroll-item"],"_links":{"self":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/32028","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/comments?post=32028"}],"version-history":[{"count":0,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/32028\/revisions"}],"wp:attachment":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/media?parent=32028"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/categories?post=32028"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/tags?post=32028"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}