Crispy Tofu Katsu Bowls
These crispy tofu katsu bowls are made with tender marinated tofu coated in a crunchy panko breading, then air-fried until golden. Serve the tofu over fluffy white rice with fresh vegetables, spicy Kewpie mayo, scallions, and sesame seeds for an easy, satisfying bowl.
Servings: 2
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.
Notes
Oven Instructions:
Preheat the oven to 425°F and line a large baking sheet with parchment paper or place a wire rack over the baking sheet.
Arrange the breaded tofu cutlets in a single layer and spray generously with oil. Bake for 22 to 28 minutes, flipping and spraying again halfway through, until crisp and golden on both sides.
Use extra-firm tofu: Extra-firm tofu holds together best during marinating and breading and creates a firmer, more substantial katsu-style cutlet.
Keep the tofu pieces thick: Cutting the tofu into thicker pieces helps the interior remain tender while the outside becomes crisp.
Adjust the wet batter: The batter should resemble pancake batter. If it is too thick, add water 1 tablespoon at a time. If it is too thin, whisk in a little more flour.
Press on the panko coating: Gently press the breading into the tofu rather than simply rolling it through the mixture. This helps create a thicker, crunchier crust.
Spray away dry flour: Before air frying, check the tofu for pale, powdery patches. Spray those areas with oil so the coating browns evenly.
Flip carefully: Use a thin spatula or tongs to turn the tofu halfway through cooking so the breading does not tear away.
Do not overcrowd the air fryer: Leave space between each tofu cutlet so the hot air can circulate. Cook in batches when necessary.
Serve immediately: The tofu will be crispiest straight from the air fryer. Assemble the bowls only when you are ready to eat.
Storage: Store the tofu separately from the rice, vegetables, and sauce in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat the tofu in the air fryer at 375°F for 4 to 6 minutes, or until hot and crispy. Avoid reheating it in the microwave when possible, as the coating may soften.
