Crispy Tofu Katsu Ramen
Tofu katsu is what happens when you take the Japanese technique for breading and frying pork cutlets and apply it to tofu, which sounds like it shouldn't work but absolutely does if you press the tofu properly and get the breading right. The tofu gets coated in panko breadcrumbs and fried until it's golden and crispy on the outside while staying soft and creamy on the inside, and when you serve it with tonkatsu sauce, it's savory and sweet and completely satisfying. The trick is pressing the tofu to remove excess moisture, because wet tofu won't hold a crust and will just turn soggy. Serving it over ramen noodles in a light broth turns it into a complete meal that's plant-based, crispy, and the kind of thing that makes you forget you're eating tofu at all.
Crust shatters like glass—soft tofu yields beneath crunch—comfort wears armor.
Let Me Tell You...
I was skeptical of tofu katsu the first time I saw it on a menu, because I'd had enough mediocre fried tofu to know that it's easy to mess up.
But the restaurant swore it was good, so I ordered it, and when it arrived with a perfectly golden crust and a side of tonkatsu sauce, I was immediately won over.
The tofu was crispy on the outside and silky on the inside, and the sauce was sweet and tangy in that addictive way tonkatsu sauce always is.
I ate the whole thing and decided I needed to learn how to make it at home.
Wet tofu won't hold the breading and will turn soggy when fried.
I started making tofu katsu at home, buying extra-firm tofu and pressing it between paper towels with a heavy skillet on top to squeeze out as much water as possible.
After pressing, I'd slice the tofu into thick slabs, about half an inch, and set up a breading station with flour, beaten eggs, and panko breadcrumbs.
The key is coating the tofu thoroughly in each layer, flour first to help the egg stick, then egg to help the panko stick, and finally a generous coating of panko to create that crunchy crust.
Panko is lighter and crispier and makes all the difference.
I'd fry the breaded tofu in a shallow layer of oil until it was golden brown on both sides, flipping it carefully so the crust wouldn't fall off.
The panko would turn this beautiful golden color, and the whole kitchen would smell like a Japanese izakaya.
One night I decided to serve it over ramen noodles in a simple dashi broth, topping it with shredded cabbage and a drizzle of tonkatsu sauce because that's the traditional way to eat katsu.
Overcrowding the pan lowers the oil temperature and makes the crust soggy.
The first bite was everything I wanted: crispy, crunchy panko giving way to soft, creamy tofu, with the sweet-tangy tonkatsu sauce tying it all together.
The ramen noodles soaked up the broth and turned slippery and savory, and the cabbage added freshness and crunch.
It tasted like comfort food that happened to be plant-based, and I ate it slowly, savoring the contrast between the crispy tofu and the tender noodles.
Ingredients
- 2 packages ramen noodles (discard seasoning packets)
- 14 oz block extra-firm tofu
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1.5 cups panko breadcrumbs
- 4 cups dashi or vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon mirin
- Vegetable oil, for frying
- Salt and white pepper, to taste
- 1/2 cup tonkatsu sauce (store-bought or homemade)
- 1 cup shredded green cabbage
- 2 green onions, thinly sliced
- Lemon wedges, for serving
Preparation
- Press the tofu: Wrap the tofu block in several layers of paper towels or a clean kitchen towel. Place on a plate and set a heavy skillet or pot on top. Let it press for at least 30 minutes to remove excess moisture.
- After pressing, slice the tofu into 4 thick slabs, about 1/2-inch thick. Pat dry again with paper towels and season both sides lightly with salt and white pepper.
- Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Coat each tofu slab first in flour, shaking off excess. Then dip in the beaten eggs, letting excess drip off. Finally, coat generously in panko breadcrumbs, pressing gently to help them adhere. Place the breaded tofu on a plate.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (or until a panko crumb sizzles immediately when dropped in).
- Carefully place the breaded tofu slabs in the hot oil, working in batches if needed to avoid overcrowding. Fry for 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain. Keep warm.
- While the tofu fries, prepare the broth. In a medium pot, combine the dashi or vegetable broth, soy sauce, and mirin. Bring to a gentle simmer.
- Cook the ramen noodles according to package instructions until just tender. Drain and set aside.
- Divide the cooked ramen noodles between two serving bowls. Ladle the hot broth over the noodles.
- Slice each tofu katsu slab into strips if desired, then place 2 slabs (or the sliced portions) on top of each bowl. Drizzle generously with tonkatsu sauce.
- Top with shredded cabbage and sliced green onions. Serve immediately with lemon wedges on the side.