I’m always going to say yes to something crispy, saucy, and served over rice, and this tofu katsu bowl checks every box. The seasoned, panko-crusted tofu gets perfectly golden in the air fryer, then it’s piled over rice with crunchy vegetables and spicy Kewpie mayo. As someone who has been a vegetarian for over a decade, I cook with tofu weekly, and this is one of my favorite ways to make it feel extra satisfying.
And if you’re craving more tofu recipes, make sure to check out my honey baked tofu ham, buffalo tofu tenders, and my sweet and sour tofu!
Key Ingredients and Why They Matter
- Extra-firm tofu: Extra-firm tofu holds its shape well during marinating, breading, and air frying, while still staying tender inside.
- Soy sauce marinade: Marinating the tofu with soy sauce and water in a zip-top bag helps season it more evenly before it is coated.
- All-purpose flour: Flour forms the base of the wet batter and is also used in the dry coating. It helps the breading adhere and creates a thicker, crispier crust.
- Panko breadcrumbs: Panko gives the tofu its light, crunchy katsu-style coating and crisps up especially well in the air fryer.
- Seasonings: Kashmiri chili powder adds mild heat and color, while onion powder, garlic powder, cumin, and white pepper build savory flavor throughout both layers of the breading.
How to Make Tofu Katsu Bowls
- Shape the tofu: Cut the tofu into evenly sized slabs.
- Marinate the tofu: Add the tofu slabs a zip-top bag with the water and soy sauce, gently turn to coat, and let them marinate. Press for 15-20 mins.
- Coat in the wet batter: Whisk together the wet batter ingredients, adding a little extra water as needed to reach a smooth, pancake-batter consistency. Dip each tofu slab into the batter and let the excess drip off.
- Coat in the dry batter: Combine the dry batter ingredients in a shallow bowl. Press each battered tofu slab into the mixture, coating it thoroughly on all sides.
- Air fry until crispy: Spray both sides generously with oil.Air fry at 400°F for 14 to 18 minutes, flipping halfway through and spraying with more oil as needed, until golden brown and crisp.
- Assemble the bowls: Add white rice to each bowl and top with the crispy tofu katsu. Finish with marinated cucumbers, radishes, spiralized scallions, sesame seeds, and sriracha Kewpie mayo.
My Expert Tips
Spray the tofu generously with oil: Make sure there are no dry, floury patches before air frying. A thorough coating of spray oil helps the panko turn evenly golden and crispy.
Press the dry coating onto the tofu: Do not simply dip and remove it. Gently yet firmly press the dry coating into the tofu so you get a thicker, crunchier crust. Keep pressing more of the coating until there are no wet patches on the tofu.
Marinate the tofu in a zip-top bag: A bag keeps the tofu fully surrounded by the marinade, helping it season more evenly than it would in a shallow dish.
Tofu Katsu Bowl FAQs
Tofu katsu is a vegetarian version of Japanese katsu. It is made by coating slabs of tofu in batter and panko breadcrumbs, then cooking them until golden and crispy. This version is made in the air fryer instead of deep-fried.
The tofu may have been too wet, the batter may have been too thin, or the dry coating may not have been pressed on firmly enough. Let the excess marinade drip off and keep the wet batter thick enough to cling to the tofu.
Yes. Bake it on a lined baking sheet at 425°F until golden and crispy, flipping halfway through. You can also shallow-fry it in a skillet with a thin layer of oil.
More Tofu Recipes You’ll Love
Side Dishes
High Protein Vegetarian Meals
Main Courses
Main Courses
Please remember to leave a review if you make this recipe! The feedback helps me to become a better cook and develop amazing recipes for you.
Crispy Tofu Katsu Bowls
Ingredients
For the Tofu
- 14 ounces extra-firm tofu, drained
- 1/3 cup water
- 1 tablespoon soy sauce
For the Wet Batter
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon Kashmiri chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/8 teaspoon ground cumin
- 1/8 teaspoon white pepper
- 1/2 cup water, plus a few additional tablespoons as needed
For the Dry Breading
- 1/2 cup all-purpose flour
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1/2 teaspoon Kashmiri chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/8 teaspoon ground cumin
- 1/8 teaspoon white pepper
For Air Frying
- Spray oil, as needed
- For Serving
- Cooked white rice
- Marinated cucumbers
- Thinly sliced radishes
- Spiralized or thinly sliced scallions
- Kewpie mayonnaise
- Sriracha
- Sesame seeds
Instructions
- Cut the tofu: Slice the drained tofu into 4 thick, evenly sized cutlets.
- Marinate the tofu: In a shallow dish, stir together the water and soy sauce. Add the tofu cutlets and gently turn them to coat. Let the tofu marinate for at least 15 minutes, flipping halfway through so both sides absorb the mixture.
- Prepare the wet batter: In a shallow bowl, whisk together the flour, salt, Kashmiri chili powder, onion powder, garlic powder, cumin, and white pepper.
- Add the water: Gradually whisk 1/2 cup water into the seasoned flour mixture. Add a few additional tablespoons of water as needed until the batter reaches a smooth, pancake-batter consistency.
- Prepare the dry breading: In a separate shallow bowl, combine the flour, panko breadcrumbs, salt, Kashmiri chili powder, onion powder, garlic powder, cumin, and white pepper.
- Bread the tofu: Remove one tofu cutlet from the marinade and allow the excess liquid to drip off. Dip it into the wet batter, coating every side.
- Coat with panko: Transfer the battered tofu to the dry breading. Press the flour and panko mixture firmly onto all sides so the tofu is completely coated. Repeat with the remaining pieces.
- Preheat the air fryer: Preheat the air fryer to 400°F, if required by your model.
- Air-fry the tofu: Arrange the breaded tofu cutlets in a single layer in the air-fryer basket. Spray the tops generously with oil.
- Cook until crispy: Air fry at 400°F for 14 to 18 minutes, flipping halfway through. Spray the tofu again after flipping and continue cooking until the breading is golden, crisp, and dry to the touch.
- Make the spicy mayo: Stir Kewpie mayonnaise with sriracha to taste. Add more sriracha for a spicier sauce or more mayonnaise for a milder sauce.
- Assemble the bowls: Divide the cooked white rice between two bowls. Top with the crispy tofu katsu, marinated cucumbers, sliced radishes, and scallions.
- Finish and serve: Drizzle the bowls with the spicy Kewpie mayo and sprinkle with sesame seeds. Serve immediately while the tofu is hot and crispy.
