This vegan version of the Japanese tonkatsu sandwich looks nearly identical to the original and tastes just as satisfying.
I recently made a tofu katsu sandwich topped with a variety of vegetables, and many readers asked for more plant-based katsu recipes. I wanted to more closely recreate the classic Japanese tonkatsu sandwich, which traditionally features a deep-fried, crispy pork or chicken cutlet, tonkatsu sauce, and a generous pile of cabbage, sometimes plain, sometimes seasoned with vinegar for quick pickling.
Since I recently visited Japan, the taste of tonkatsu is still fresh in my memory. It was often served with ponzu sauce, a citrus-based soy sauce, that helped balance the richness and saltiness of the cutlet. Because of that, I felt it was important to incorporate ponzu sauce into this recipe, along with traditional Taiwanese flat cabbage for the slaw. Taiwanese flat cabbage is lighter and more tender than American cabbage, though it is more expensive in the U.S. due to limited availability. I highly recommend using it if you can find it, but American green cabbage works just as well as a substitute.
Katsu is traditionally deep-fried, but if you know me, one my least favorite things to do is to deep fry. It’s messy and leaves you with a lot of excess oil. I try to avoid it as much as I can and use alternative cooking methods like baking or air-frying to achieve the crispness that deep-frying achieves. I found that sautéing the panko breadcrumbs before baking is the key to achieving ultimate crispiness. Although this recipe is fully plant-based, it’s satisfying even for non-vegans. Pressed firm tofu has a texture similar to fish, and marinating it adds a rich umami flavor that makes this sandwich just as enjoyable as the traditional version.
Tofu Katsu Sandwich
For Cabbage Slaw
For Tofu and Sandwich
Instructions
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Combine the slaw ingredients and marinate for at least 20 minutes.
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Press tofu for about 20 minutes until most of the moisture is released.Use a tofu press or home items. I placed the tofu on a cutting board and placed another cutting board and cast iron pan on top.
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Use a clean towel or paper towel after to remove any remaining moisture.
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Slice the tofu block in half horizontally so that you have 2 rectangular-shaped tofu chunks. Sprinkle some salt and pepper on the tofu chunks to taste.
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Add 3 tablespoons of tonkatsu sauce in a shallow dish. Coat both tofu chunks in the sauce on all sides.
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Preheat oven to 400 °F.
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Heat oil in a saucepan over medium heat and consistently sauté the panko breadcrumbs for 8 minutes until browned.
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In another shallow dish, add all purpose flour and set aside.
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In another shallow dish, whisk together milk and cornstarch to make a sticky slurry.
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Coat the marinated tofu chunks with all purpose flour. Next, dip the flour-coated tofu in the cornstarch slurry, and then the panko.
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Place both tofu chunks on a non stick baking tray and bake in the oven at 400 °F for 20 minutes.
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Remove the tofu from the oven, and place on a baking rack for 5 minutes to cool.
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To assemble the sandwich, place a generous amount of slaw on one slice of bread. Add a tofu katsu and 1 1/2 teaspoon of tonkatsu sauce. Close the sandwich and repeat to make the second sandwich.
You can add a pan-fried egg in the sandwich. Adding one does not make the sandwich plant-based anymore,
Nutrition Facts
Servings 2
Serving Size 1
- Amount Per Serving
- Calories 618kcal
- % Daily Value *
- Total Fat 16.5g26%
- Sodium 1309.6mg55%
- Total Carbohydrate 82.3g28%
- Dietary Fiber 6.6g27%
- Sugars 16.3g
- Protein 39.3g79%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If not plant-based, use regular tonkatsu sauce.
