Vegetarian Tonkatsu
Elevate your comfort food game with this crispy, golden-brown Vegetarian Tonkatsu—a plant-based twist on the classic Japanese favorite. Perfectly breaded slices of eggplant and extra-firm tofu are fried to crunchy perfection, offering a delightful contrast of textures and flavors. Featuring a simple breading process with all-purpose flour, beaten eggs, and panko breadcrumbs, this recipe creates an irresistible coating that pairs beautifully with umami-rich tonkatsu sauce. Served alongside shredded green cabbage, steamed white rice, and an optional sprinkle of sesame seeds, this dish is hearty, satisfying, and incredibly easy to make in just 35 minutes. Ideal for both vegetarians and those seeking a meatless alternative to traditional tonkatsu, this recipe is a crowd-pleaser that's sure to impress!
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Recipe Information
Ingredients
- 1 piece eggplant (medium-sized, sliced into 1/2-inch rounds)
- 1 block extra-firm tofu (pressed and sliced into 1/2-inch thick cutlets)
- 0.5 cup all-purpose flour
- 2 pieces large eggs
- 1 cup panko breadcrumbs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups vegetable oil (for frying)
- 0.5 cup tonkatsu sauce (store-bought or homemade)
- 2 cups shredded green cabbage (for serving)
- 2 cups white rice (steamed, for serving)
- 1 teaspoon optional garnish: sesame seeds
Instructions
Prepare the tofu by wrapping it in a clean kitchen towel, placing a heavy object on top, and pressing it for 10-15 minutes to remove excess moisture. Slice into 1/2-inch thick cutlets once pressed.
Slice the eggplant into 1/2-inch thick rounds and sprinkle a pinch of salt over them. Let them sit for 10 minutes to draw out some moisture, then pat them dry with a paper towel.
Prepare a breading station with three shallow bowls: one with flour mixed with salt and pepper, the second with beaten eggs, and the third with panko breadcrumbs.
Dip each tofu slice and eggplant round into the flour first, ensuring an even coating. Then dip it into the egg mixture, allowing any excess to drip off, and finally coat it generously in panko breadcrumbs.
In a large skillet, heat vegetable oil over medium heat until it reaches 350°F (175°C). You can test the oil by dropping in a breadcrumb—it should sizzle immediately but not burn.
Carefully place the breaded tofu and eggplant into the hot oil, frying them in batches to avoid overcrowding the pan. Fry for 2-3 minutes on each side until golden brown and crispy. Remove and place on a wire rack or paper towel-lined plate to drain excess oil.
Serve the Vegetarian Tonkatsu immediately with shredded green cabbage, steamed white rice, and a generous drizzle of tonkatsu sauce. Optionally, garnish with sesame seeds for added texture and flavor.
Nutrition Facts
Calories |
6053 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 508.9 g | 652% | |
| Saturated Fat | 74.0 g | 370% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 4622 mg | 201% | |
| Total Carbohydrate | 335.2 g | 122% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 65.5 g | ||
| Protein | 84.9 g | 170% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1269 mg | 98% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2156 mg | 46% | |
*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.
