Crispy Tofu Katsu Burger Recipe

Extra firm tofu, pressed, dipped in a soy and flour slurry, crumbed in panko and cornflakes, then shallow fried for two to three minutes a side. It goes into a toasted bun with a sriracha and curry slaw of purple cabbage, carrot and apple. Twenty minutes prep, ten minutes cooking, two burgers.

The crumb is what makes it. Panko shards are bigger and drier than ordinary breadcrumbs, so they fry up light rather than dense, and the crushed cornflakes add a bit of extra crunch that holds up once the slaw goes on.

5 reasons this vegan katsu burger is worth making

1. It’s fully plant-based, so long as you check the bun, the mayo and the panko. See the FAQ below for what to look for on the labels.
2. It’s got texture. Crisp crumb, soft tofu, and a slaw with cabbage, carrot and apple that stays crunchy against it.
3. It’s straightforward. Everything is supermarket stuff and there is no marinating or resting.
4. It’s adaptable. The slaw takes whatever vegetables and fruit you have, and the toppings are up to you.
5. It’s satisfying without being heavy. Tofu brings the protein and the vegetables bring the bulk. That said, this is shallow fried, so it is not a low-calorie meal. Baking or air frying the crumbed tofu will cut the oil considerably.

Tips for a better tofu katsu burger

• Use extra firm tofu. Firmer tofu holds its shape through the crumbing and frying.
• Press as much water out of the tofu as you can before crumbing. Wet tofu steams instead of frying, and the crumb slides off.
• Avocado oil has a high smoke point and will give the tofu a good crisp crust. Any neutral oil with a high smoke point works.
• The slaw may be prepared ahead of time and refrigerated for up to a day before serving. To suit your taste, feel free to experiment with different types of vegetables and fruits for the slaw.
• Serve with your favourite vegan toppings, like avocado, tomato, or vegan cheese.
• If you don’t have panko breadcrumbs, ordinary breadcrumbs or crumbled cornflakes would suffice, though the crumb will be a little denser.
• Adjust the spiciness to your preference by adding more or less sriracha to the slaw.

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Tofu Katsu Burger Recipe

Extra firm tofu in a crunchy panko crumb, served with a zesty slaw prepared with purple cabbage, carrot, and apple.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Number of Servings: 2
• Calories per serving: about 300-350, before the frying oil is accounted for

Video Recipe

https://www.youtube.com/watch?v=gHZfBDPMFPA

Ingredients

• 2 burger buns
• 1 cup (250ml) oil, for shallow frying
• 150g extra firm tofu (about half a standard block, use 300g if you want thicker patties)
• 1/2 cup (75g) flour
• 1 tbsp of cornstarch
• 2 tbsp soy sauce
• 1/2 cup (125ml) of water
• 1/2 cup (30g) panko breadcrumbs
• 5g leafy greens
• 1 tsp white sesame seeds
• ¼ of a small purple cabbage (about 150g)
• 1 carrot
• 1 apple
• 1 stick of green onion
• 2 tbsp vegan mayo
• Pinch of salt
• 2 tbsp sriracha
• 1 tsp of curry powder
• 2 tsp rice vinegar
• 1 cup (30g) cornflakes

Directions

1. Make thick patties out of the extra firm tofu.
2. To make the slaw, thinly slice the purple cabbage, thinly slice the carrot and apple into matchsticks, and finely chop the green onion. Set them aside in a bowl with the vegan mayo, curry powder, rice vinegar, a touch of salt, and sriracha.
3. In a small mixing basin, combine the flour, cornstarch, soy sauce, and water until it forms a thick paste. In a separate small bowl, combine the panko and cornflakes.
4. Coat the tofu in the sticky flour mixture before coating it with the panko.
5. Toast the burger buns for 1 minute on each side in a dry frying pan before placing them on a cooling rack.
6. In a frying pan, heat the oil to medium.
7. Place the breaded tofu in the pan and cook for 2-3 minutes on each side. Place the tofu on a paper towel-lined platter.
8. Assemble the burger by layering leafy greens on the bottom bun, followed by the tofu katsu and a big scoop of the crunchy slaw. Serve topped with toasted sesame seeds.

FAQs

Is panko vegan?

Usually, but not reliably. Plain panko is bread, so most of it is just flour, water, yeast, oil and salt. Some brands add milk solids, whey powder or skim milk, and a few list egg. Formulations also differ between countries, so the same brand name can be vegan in one market and not in another. Read the ingredients list rather than assuming.

What else do I need to check on the labels?

Three things. Burger buns often contain milk powder, whey or egg wash, and brioche-style buns almost always do. Mayonnaise must be a vegan one, since standard mayo is made with egg. Some sriracha and curry powder blends are fine, but a few sauces use fish or shrimp derivatives, so it is worth a look if the brand is new to you.

Can I bake or air fry the tofu instead of frying it?

Yes, and it cuts the oil right down. Spray the crumbed tofu on both sides, then bake at 200°C (400°F) for about 20 minutes, turning halfway, or air fry at 190°C (375°F) for 12 to 15 minutes. The crumb will be drier and a shade less golden than the fried version, but it still holds its crunch under the slaw.

Why is my crumb falling off the tofu?

Almost always moisture. Press the tofu properly, then pat the surface dry before it goes into the flour paste. The paste should be thick enough to coat the tofu like a batter rather than run off it, so add flour a teaspoon at a time if it is thin. Press the panko on firmly and leave the crumbed pieces to sit for five minutes before they hit the oil.

Did you like this Tofu Katsu Burger Recipe?

Hopefully the crumb came out crisp and the slaw held its crunch. It is a good weeknight burger, and the slaw is worth making in a bigger batch since it keeps for a day in the fridge.

How did you find this recipe? I’d love to hear your thoughts and any variants you’ve tried. Don’t be afraid to share it with your friends and family, and remember that you can always change it to fit your preferences.

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