1-Getting this tofu katsu recipe just right: involves a few simple steps that anyone can follow, even if you’re new to frying. First, consider optional freezing and defrosting the tofu for a meatier texture it gives that extra bite I always aim for. After that, press the tofu dry to remove excess moisture, then cut it into 1/2-inch slices for even cooking.

2-Next, season the tofu slices with salt and pepper to bring out the flavors. Set up your breading station: Dish 1 with the 1/3 cup dredging flour, Dish 2 mixing the 2 tablespoons flour, 2 tablespoons cornstarch, and 1/3 cup water into a thin batter, and Dish 3 with the 1 cup panko breadcrumbs. Dredge each slice in the flour, dip it in the batter, and coat evenly in panko for that signature crunch.

3-Heat 2-4 cups of vegetable oil to 375°F and fry the slices for 3-5 minutes per side until they’re golden brown. Once done, drain them on a wire rack and finish with a sprinkle of salt. This method takes about 40 minutes total, making it ideal for busy days.

4-To expand on pressing the tofu, I like to use a tofu press or wrap it in a clean towel with something heavy on top for at least 15 minutes this step really locks in that crispiness. When frying, keep an eye on the oil temperature to avoid sogginess, which ties back to why this tofu katsu recipe works so well for beginners. Serve it hot with your favorite sauce, and you’ll see why it’s a favorite among home cooks.