Air Fryer Tofu Katsu
Picture biting into a golden, crispy tofu katsu that’s so flavorful you can’t believe it’s not deep-fried. That’s exactly what you’ll get with this 8-ingredient Air Fryer Tofu Katsu recipe! Dip it in the homemade katsu sauce for an easy vegetarian meal the whole family will love.
What you’ll love about this recipe:
- Healthier. Say goodbye to deep-frying! This air fryer tofu katsu is made with minimal oil, making it a healthier alternative to the traditional deep-fried version.
- Vegetarian. A perfect guilt-free meal option for vegetarians or those looking to reduce their meat consumption.
- Meal Prep Friendly. Make a batch of this delicious katsu and enjoy it throughout the week – it reheats beautifully, ensuring you always have a tasty snack on hand.
Get Ready to Fall in Love with Tofu
Lately, I’ve been pretty obsessed with katsu (a Japanese-style deep fried cutlet served with sweet and tangy sauce).
Whether it’s ordering it from my favorite Japanese restaurant or making my own my air fryer chicken katsu recipe, I just can’t get enough of that crispy goodness.
To satisfy my katsu cravings, I created this mouthwatering tofu katsu fingers recipe. It features the same homemade katsu sauce that we all know and love and is just as delicious, crispy, and satisfying as its chicken counterpart!
Whether you’re a vegetarian, looking to cut down on meat consumption by celebrating the occasional “Meatless Monday,” or are simply a fan of all things katsu, you’ll definitely want to give this recipe a try!
Ingredients You’ll Need
Extra firm tofu. Tofu stands in for the more traditional chicken or pork in this vegetarian katsu recipe. See my tip below about improving the texture of tofu by freezing it!
All Purpose Flour. Mixed with a little water, this forms a “glue” that keeps the breadcrumbs firmly in place.
Red Pepper Flakes. Since tofu doesn’t have much flavor on its own, I add salt and red pepper flakes to give it a little boost.
Panko Bread Crumbs. For the ultimate crunch!
For the homemade tonkatsu sauce, you’ll need:
Ketchup. This forms the base of your sauce and gives it tons of body.
Worcestershire Sauce. Adds sweet and sour flavors and gives the sauce its barbecue-like flavor. Worcestershire sauce contains anchovy, so be sure to use a vegan version if your diet doesn’t include fish. I like Annie’s version a lot!
Soy Sauce. Adds an extra layer of rich umami flavor to your sauce.
Apple Cider Vinegar. Katsu sauce is traditionally made with apples. I used a splash of apple cider vinegar to add a similar sweetness and subtle apple flavor.
How to make it
Press the tofu. Wrap the tofu block in a clean kitchen towel or paper towels, then place it between two flat surfaces, like cutting boards or plates, and add a heavy weight on top. A cast iron pan or heavy cans works well! Let it sit for at least 15 minutes to extract the excess water.
Slice the pressed tofu into fingers, about 1/2 inch wide.
Mix the water and flour and in small bowl to create a thin paste. In a second bowl, mix the bread crumbs, salt, and pepper flakes to create a breading station.
Dip the tofu into the flour mixture, then press into the breadcrumbs. Spray with cooking oil.
Arrange the tofu in a single layer in the air fryer basket and cook until crisp and golden brown, flipping them over halfway through.
Mix the ketchup, Worcestershire sauce, soy sauce, and vinegar to make the dipping sauce.
Pro Tip: Freeze and Thaw Tofu for a Texture Transformation!
Did you know that freezing and thawing tofu before cooking can significantly improve its texture? This simple trick works wonders, especially for recipes where a firm, meaty texture is desired.
When tofu is frozen, the water inside expands, creating small pockets or air. When your thaw it, these pockets remain, giving you a more porous, firmer texture that holds its shape better. It also absorbs marinades and seasonings more effectively!
Freeze your tofu in the freezer for at least 24 hours (or just chuck it in there when you buy it. It’ll last until you’re ready to use it!), then let it thaw completely in the refrigerator. Press the tofu as usual to remove any excess moisture.
You’ll be amazed at the difference this simple step can make!
Commonly asked questions
How to store Leftovers?
Leftover will keep in an airtight container for up to 5 days.
Can I freeze it?
Yes, freeze the cooked katsu in a single layer on a baking sheet, then transfer to an airtight container. Reheat in the air fryer for best results.
Can I reheat leftover tofu katsu in the air fryer?
Yes, reheat at 350°F for 3-5 minutes, or until warmed through and crispy.
What type of tofu should I use for this recipe?
Extra-firm tofu will hold it’s shape in the air fryer, giving you the best results. You can also use firm tofu if necessary.
Medium, soft, and silken tofu will not work in this recipe.
Do I really need to press the tofu before air frying?
Yes, pressing the tofu is essential to remove excess moisture — especially if you’ve frozen it! You can use a dedicated tofu press, a panini press, or just top it with a plate and use a heavy can or cast iron pan to weigh it down.
Can I make this recipe vegan?
Yes, just be sure to use a vegan Worcestershire sauce.
Can I use gluten-free bread crumbs?
Absolutely! Substitute gluten-free bread crumbs and coconut flour for a gluten-free alternative. Keep in mind that for a glute-free recipe, you’ll also need to use tamari instead of soy sauce and a gluten-free Worcestershire sauce.
How do I prevent the tofu from sticking to the air fryer basket?
Lightly spray the air fryer basket with cooking spray or use parchment paper.
What are some other dipping sauce ideas for tofu katsu?
You can dip your katsu fingers into sweet chili sauce, miso sauce, or a soy-ginger dipping sauce. They’re also great dipped in tartar sauce, cocktail sauce, or barbecue sauce!
Can I make this recipe without an air fryer?
Yes, you can bake the tofu katsu in the oven at 400°F for 20-25 minutes, flipping halfway through.
How can I make the tofu katsu even crispier?
Try double-coating the tofu in breadcrumbs for extra crispiness.
More air fryer recipes to try
- Frozen Salmon in the Air Fryer
- Garlicky Air Fryer Broccoli
- Air Fryer Chicken Nuggets
- Air Fryer Rotisserie Chicken
- Air Fryer Baked Potatoes
- Frozen Chicken Breasts In The Air Fryer
- Air Fryer Sourdough Croutons
Air Fryer Tofu Katsu
Equipment
Ingredients
- 14 ounces extra firm tofu (1 block)
- ½ cup water
- ½ cup all purpose flour
- 1 teaspoon kosher salt
- olive oil spray
- ½ Tablespoon crushed red pepper flakes
- 1 cup panko bread crumbs
- ¼ cup ketchup
- 2 Tablespoons Worcestershire sauce
- 1 Tablespoon soy sauce
- 1 teaspoon apple cider vinegar
Instructions
- Press the tofu for at least 15 minutes to remove excess water (dee detailed instructions in the post above)
- Slice the tofu into ½ inch fingers.
- Set up your breading station: In a bowl, whisk together the water and all-purpose flour until smooth. In a separate bowl, add the panko breadcrumbs, chilli flakes and salt. Mix until combined.
- Dip each tofu finger into the batter, making sure to coat it completely. Let the excess drip off.
- Dip each battered tofu finger into the panko breadcrumbs, pressing down to coat the tofu completely.
- Heat your air fryer to 400°F (200°C) and lightly spray the air fryer basket with cooking spray.
- Place the coated tofu fingers in a single layer in the air fryer basket, leaving some space between them. Spray the tops of the tofu fingers with cooking spray.
- Air fry the tofu for 6 minutes. Flip them over and cook for another 6 minutes, or until they're golden brown and crispy.
- While the tofu cooks, make the dipping sauce by whisking together the ketchup, Worcestershire sauce, soy sauce, and vinegar in a small dish. Season with black pepper, if desired.
