| |

Air Fryer Tofu Katsu

ByElien

Sharing is caring!

Jump to Recipe

This air fryer tofu katsu is crispy, golden, and packed with flavor. Firm tofu is coated in a crunchy panko crust and air-fried to perfection without needing to deep fry it. It’s light, crispy, and perfect for serving with rice, shredded cabbage, and drizzled with your favorite sauces.

Close-up of a piece of crispy, golden-brown tofu katsu topped with orange marmalade and drizzled with white icing, placed on a wooden surface. The bread shows a crunchy texture, with visible crumbs and a slightly uneven edge.

Why You’ll Love This Air Fryer Tofu Katsu

  • Crispy without deep frying – The air fryer gives you a crunchy, golden crust with only a teeny bit of oil.
  • Quick & easy – Simple ingredients and ready in under 30 minutes.
  • Great plant-based protein – A delicious meat-free alternative to chicken katsu.
  • Perfect for meal prep – Stays crispy and reheats beautifully in the air fryer.
Close-up of a crispy breaded tofu katsu in air fryer on a wooden surface, topped with drizzles of white sauce and a glossy orange glaze. The texture is crunchy with a golden-brown color. Nearby, small crumbs are scattered on the board.

Ingredients You’ll Need

  • Firm tofu: Holds its shape and crisps up well.
  • Boiling water + tamari (or soy sauce): A quick soak to enhance the flavor and texture.
  • Cornstarch: Helps create a light, crispy coating.
  • Salt & garlic powder: For extra flavor.
  • Egg (or plant-based egg wash): Binds the coating to the tofu.
  • Panko breadcrumbs: The key to a crispy, light crust.
  • Olive oil: I dab on a little to bring a crispier crust.

How to Make

1. Prep the tofu

Drain the tofu and cut into 3/4 inch thick slabs, or whatever shape you’re after.

2. Quick tamari soak

Bring 2 cups of water to a boil and mix with 2 tablespoons tamari or soy sauce. Place the tofu slabs in the hot water for a few minutes to season them and remove excess moisture. Drain and pat dry.

Two slices of tofu on a round wooden cutting board with a knife in the background. The tofu has a smooth, creamy texture and is positioned on a white surface.
Two rectangular slices of tofu are submerged in a dark brown marinade within a bowl. The tofus surface appears smooth, absorbing the liquid, which suggests it might be seasoned or flavored.

3. Set up the breading stations

  • Dish 1: Whisk together cornstarch, salt, and garlic powder.
  • Dish 2: Beat an egg
  • Dish 3: Add panko breadcrumbs.

4. Bread the tofu

Dredge each tofu piece in the cornstarch mixture, shaking off excess. Dip into the egg wash, then coat in panko, pressing gently to ensure an even crust.

A rectangular block of tofu is covered with a layer of white flour on a light-colored plate. The flour is scattered around the tofu, creating a textured surface.
A white bowl contains a mixture of beaten eggs. Resting on top is a rectangular block of flour-dusted tofu, partially submerged in the egg mixture.
A breaded fillet, likely of fish or chicken, rests on a white plate, covered in breadcrumbs. Surrounding crumbs are scattered across the plate, highlighting the texture of the coating. The background is softly blurred.

5. Air Fry the Tofu

Lightly brush the air fryer basket with olive oil and place the tofu in a single layer. Brush the top of the tofu with a little bit of oil. Air fry for around 10 minutes, then flip and cook the other side for 10 minutes or until deeply golden. If your tofu is cut smaller the time will be shorter.

A close-up of a breaded rectangular food item, possibly fish or tofu, in a pan. A brush is being used to apply oil over the crumbly surface, creating a golden texture as it cooks.
Golden-brown breaded tofu cutlet on a black air fryer tray, displaying a crispy texture.

6. Serve

Let the tofu katsu cool for a minute before slicing into strips. You could serve over rice with shredded cabbage and drizzle with tonkatsu sauce for a classic Japanese-style meal. Or, we love them drizzled with kewpie mayo and sweet chili sauce.

Close-up of a breaded, golden-brown tofu katsu topped with white and orange sauces, resting on a wooden surface.

Tips

  • Press the tofu for an extra firm texture.
  • Don’t skip the tamari soak. It adds flavor and helps crisp up the tofu.
  • For extra crunch, lightly brush the coated tofu with oil before air frying.
  • Make it egg-free: Use a plant-based milk instead of egg wash, or aquafaba.
  • Reheating: Air fry at 350°F (175°C) for 3–5 minutes to make it crispy again.

More recipes to try

Yield: 2

Air Fryer Tofu Katsu

Close-up of crispy, golden-brown fried tofu katsu drizzled with creamy white mayonnaise and a glossy orange sauce, served on a wooden cutting board. The chicken is sliced into even pieces.

This air fryer tofu katsu is crispy, golden, and packed with flavor. Tofu is coated in a crunchy panko crust and air-fried to perfection.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 block (300 g) firm tofu
  • 2 cups boiling water
  • 2 tablespoons tamari (or soy sauce)
  • 3 tablespoons cornstarch
  • ½ teaspoon salt (adjust to taste)
  • ½ teaspoon garlic powder (or more, to taste)
  • Black pepper
  • 1 egg, beaten (or sub with plant-based milk)
  • ¾ cup panko bread crumbs
  • 1/2-1 teaspoon olive oil

Instructions

  1. Drain the tofu and optionally press it for 10–15 minutes to remove excess moisture. Cut into rectangles about ¾ inch thick. Bring about 2 cups of water to a boil.
  2. Combine the boiling water with two tablespoons of tamari in a heatproof bowl.
  3. Carefully place the tofu rectangles in the hot water. Let them soak for about 2-3 minutes.
  4. After soaking, remove the tofu and place them on paper towels or a clean kitchen towel. Pat gently to remove excess moisture.
  5. Whisk together cornstarch, salt, pepper, and garlic powder in a shallow dish.
  6. In a second shallow dish, beat the egg until well combined.
  7. In a third shallow dish, add the panko breadcrumbs.
  8. Cover each tofu rectangle first in the cornstarch mixture, tapping off any excess.
  9. Dip it into the egg wash, ensuring all sides are coated. Let any excess egg drip off.
  10. Press it into the panko, covering all sides evenly.
  11. Lightly brush the air fryer basket with olive oil (optional but adds crispness).
  12. Place the tofu in a single layer, leaving a bit of space between them.
  13. Brush the top of the tofu katsu with a very small amount of oil.
  14. Air fry at 400°F/200°C for 10 minutes, then flip and cook the other side for 10 minutes or until brown and golden If your tofu is cut smaller the time will be shorter.
  15. Remove from the air fryer and let it cool for a minute or two, then slice into strips.
  16. You could serve over rice with shredded cabbage and drizzle with tonkatsu sauce for a classic Japanese-style meal. Or, we love it drizzled with kewpie mayo and sweet chili sauce.

Notes

Seasonings: Feel free to add onion powder, paprika, or other spices to the cornstarch mix for extra flavor.
Vegan option: Swap the egg wash for plant-based milk.
Leftovers: Store any leftovers in an airtight container. Reheat in an air fryer for 3–5 minutes at 350°F (175°C) to make it crispy again.

Nutrition Information

Yield

2

Serving Size

1
Amount Per Serving Calories 382Total Fat 13gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 9gCholesterol 93mgSodium 1883mgCarbohydrates 44gFiber 4gSugar 4gProtein 26g
© Elien Lewis
Cuisine: American, japanese / Category: Dinner

I'm Elien, a lover of all things cooking, baking, and butter! I am a self-taught baker, author, and foodie. You will find me spending most of my days either recipe testing in the kitchen, photographing food in my living room, or out in the garden. I'm so happy to have you here!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *