This Air-fryer Tofu Katsu is a great healthier spin on the traditional Japanese dish. Crispy outside and so soft on the inside. Get ready for a fantastic vegan dish! Serving idea: Enjoy breaded and air-fried tofu with sautéed bok choy, and a homemade curry style sauce on a bed of fluffy grains.
50gramsunbleached all purpose flour(¼ cup + 1 tbsp)
1teaspoongarlic powderoptional
1teaspoononion powderoptional
120mililitersaquafaba, brine of a can of chickpeas(½ cup)
½teaspoonsalt
120gramspanko bread crumbs(1 cup)
Serving idea
3servingsof preferred grain, such as rice or quinoa
1smallwhite onion
2clovesof garlic
2medium sizedcarrots
½teaspoonground giner
¼teaspoonground turmeric
1teaspoongaram masala
1tablespoonscurry powder (Japanese preferably)
1tablespoonsmiso paste
2tablespoonssoy sauce, or tamari
500mililitersvegetable broth(2 cups)
250gramsbok choy
Instructions
Remove tofu from its packaging and drain to discard liquid. Place in your tofu press and drain overnight in the fridge. Let it sit for at least 30 minutes. Once Tofu is pressed, cut into 3 large rectangles. Season with some salt and pepper.
Preheat air-fryer at 190°C / 370°F.
Place panko in a shallow plate or flat bowl. In a separate flat bowl whisk together flour and, if using, garlic and onion powder. In a third dish add aquafaba. Start by placing tofu into the flour mix, rotating until all sides are coated. Then flip it through the aquafaba and finally turn in breadcrumbs. Gently shake off any excess and place it onto a plate. Continue until all cutlets are breaded. Then fry it in a pan with oil, air fry it, or bake it in the oven.
To air-fry spray the air fryer basket generously with oil. This helps receive better browning and a more 'fried' texture. Air-fry for around 6 to 8 minutes. Then flip over and air fry again for another 5 minutes.
Serving idea
Cook rice or other grain of choice following recipe or package instructions.
To make curry sauce finely dice the onion. Peel and slice carrots. Mince Garlic. Once everything is prepared, heat oil in a large frying pan on medium heat. Fry onion for 3 minutes. Add ground ginger and carrot. Cook for 5 minutes, stirring occasionally. Then add garlic, curry powder, garam masala, and turmeric. Stir and cook for 30 seconds, until fragrant. Add the miso, soy sauce, and vegetable broth. Leave to simmer for 15 minutes. Transfer to a high-speed blender, or food processor and blend until smooth. Place back in the pan on low heat and keep warm until ready to serve. If you want the sauce thinner, add some water or broth.
Bring a pot of water to boil. Once the water is boiling, drizzle some oil into the pot and blanch the bok choy for 1 min. Remove and drain.
To serve fill a bowl with rice, followed by bok choy and tofu katsu. Drizzle with curry sauce.
Notes
*I don't have a tofu press!If you don’t have a press lay it in between paper towels and gently lay something flat and heavy, such as books, on top of the tofu.