The Japan Times: It’s light, crispy and brings on the crunch — tofu “katsu” is a vegan alternativ…

It’s light, crispy and brings on the crunch — tofu “katsu” is a vegan alternative if you’re looking to eat less meat. Like the classic “tonkatsu” (pork cutlet), this variation utilizes panko to get that ultimate golden exterior. But unlike the original, this recipe swaps pork for soft, custard-like tofu, giving it a light texture that complements just about anything you serve with it. A classic tonkatsu dredges pork into a flour mixture, then beaten eggs and finally panko. This vegan take simplifies the process by using “katakuriko” (potato starch) and non-dairy milk for a batter that allows the chunky panko flakes to easily adhere to the surface of the tofu and fries into a shatterable crust. Smoked paprika in the batter adds a subtle kick, but you can add any spices to suit your preference. Click on the link in our bio for the full recipe. 📸 Kiera Wright-Ruiz (@kierawrr)
.
.
.
.
.
.
#Japan #Tokyo #cooking #japanesecooking #japanesefood #instafood #recipe #katsu #vegan #veganfood #veganrecipes #veganlife #日本 #東京 #料理 #日本料理 #レシピ #ビーガン #ビーガン料理 #美味しい #🍛