Vegan Katsu Chicken
Indulge in the comforting crunch and bold flavors of Vegan Katsu Chicken, a plant-based twist on the Japanese classic. This recipe swaps traditional chicken for extra-firm tofu, marinated in a savory blend of soy sauce, rice vinegar, garlic powder, and ginger powder to infuse every bite with rich umami. Coated in a golden layer of batter and crispy panko breadcrumbs, the tofu is baked or pan-fried to perfection, offering a satisfying texture that rivals its meaty counterpart. Topped with a sweet and tangy katsu sauce and a sprinkle of green onions, this guilt-free delight is ideal for vegans and vegetarians seeking a flavorful meal. Ready in under an hour and serving four, this easy-to-make recipe is perfect for a weeknight dinner or an impressive showstopper for guests. Vegan comfort food at its finest!
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Recipe Information
Ingredients
- 14 oz extra-firm tofu
- 2 tbsp soy sauce
- 2 tsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp garlic powder
- 0.5 tsp ginger powder
- 0.5 cup all-purpose flour
- 0.5 cup water
- 1 cup panko breadcrumbs
- 4 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup katsu sauce
- 2 tbsp green onions
Instructions
Press the tofu to remove excess moisture by wrapping it in paper towels and placing a heavy object on top for about 15 minutes.
Slice the pressed tofu into 1/2-inch thick slabs.
In a small bowl, mix together the soy sauce, maple syrup, rice vinegar, garlic powder, and ginger powder to make the marinade.
Place the tofu in a shallow dish and pour the marinade over it. Allow to marinate for at least 15 minutes, flipping once halfway through.
In the meantime, preheat the oven to 400°F (200°C) or prepare a skillet for frying.
Prepare a batter by mixing the all-purpose flour, water, salt, and black pepper in a shallow dish until smooth.
Place the panko breadcrumbs in another shallow dish.
Remove the tofu from the marinade and dip each piece in the batter to coat completely.
Next, press the tofu slices into the panko breadcrumbs, ensuring an even coating on all sides.
If baking, place the breaded tofu slices on a lined baking sheet, drizzle with 2 tbsp of olive oil, and bake for about 25-30 minutes, flipping halfway through, until golden brown and crispy.
If frying, heat 4 tbsp of olive oil in a skillet over medium heat. Cook the tofu slices for about 3-4 minutes on each side or until golden brown and crispy.
Once cooked, remove the tofu slices and let them rest on a paper towel to remove excess oil, if fried.
Serve the Vegan Katsu Chicken with katsu sauce drizzled on top and garnish with chopped green onions.
Nutrition Facts
Calories |
1739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.0 g | 117% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5339 mg | 232% | |
| Total Carbohydrate | 157.1 g | 57% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 50.9 g | ||
| Protein | 80.3 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2798 mg | 215% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 1434 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
