A crispy vegan version of the popular Japanese deep-fried pork cutlet (tonkatsu) made with tofu and 3 other simple ingredients. Delicious over rice and served with a hearty bowl of golden Japanese curry.
Wrap tofu in paper towel and place between two flat plates or boards.
Place a heavy weight (such as a can of beans) on the top plate to press down on the tofu.
Change the paper towel after 15 minutes and press again for another 15 for a total of 30 minutes.
Make the katsu
Place the flour, plant-based milk, and panko in individual bowls.
Slice the tofu so you have two square "patties" that are about an inch thick. You can also cut the edges so the tofu is shaped more like a cutlet.
Season each side with salt and pepper.
Dip the tofu pieces in the flour, milk, and then panko.
Heat up a deep pot with neutral oil (such as canola oil) on medium-high heat. To check if the oil is ready, stick a wooden chopstick in and see if small bubbles form around the chopstick.
Fry the tofu katsu 2 minutes on each side until golden brown.
Remove fried tofu from pot and let sit on a paper towel to soak up excess oil.