Air Fryer Crispy Tofu Katsu
Golden panko cutlets with quick katsu curry sauce.
Kit that makes this foolproof
A few inexpensive bits that get you crispier results with less mess.
A roomy air fryer
A larger basket means fewer batches and crispier results.
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Perforated liners
Less sticking and mess, without blocking the airflow.
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Silicone tongs
Turn and lift without scratching the non-stick basket.
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Before You Start
Katsu is a texture dish, and pressed tofu takes the panko crust as happily as chicken does. The pressing matters: half an hour under a weight turns tofu from a sponge into a cutlet. The curry sauce is the ten minute stovetop kind, sweet with onion and carrot, and it belongs over rice.
Instructions
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1
Press the tofu: wrap the block in a clean tea towel, sit a heavy pan on it and leave it 30 minutes. Slice into 6 thick slabs and season with half the salt.
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2
Start the sauce: soften the onion and carrot in a little oil for 8 minutes. Stir in the curry powder and flour for a minute, then add the stock gradually, stirring. Simmer 10 minutes, add soy and honey, then blend smooth or leave chunky.
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3
Coat each slab: flour, then milk or egg, then panko mixed with the rest of the salt, pressing the crumbs firmly on.
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4
Preheat the air fryer to 200°C / 400°F for 3 minutes. Spray the cutlets generously on both sides.
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5
Air fry for 10 to 12 minutes, turning at 6, until deep golden all over.
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6
Slice each cutlet into strips, lay over rice and pour the katsu sauce across the middle, leaving some crust dry for the crunch contrast.
♨️ Air fryer notes
- Cook at 200°C / 400°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
💡 Cook's tips
- Sauce over the middle only, at the table. Drowning the whole cutlet undoes the crust you just built.
- Freezing the tofu block first, then thawing and pressing, gives it a chewier, meatier bite that some people prefer.
🔀 Make it your own
- The same crust and timing works on halved aubergine steaks.
- Add a splash of coconut milk to the sauce for a richer katsu.
📦 Storing & reheating
Keep cutlets and sauce separate: 3 days in the fridge. Re-crisp cutlets at 190°C for 4 minutes. The sauce freezes well for 2 months.
❓ Frequently asked
How do you get breading to stick to tofu?
Press the tofu dry first, then flour, wet dip, panko, pressing each layer on. The flour grips the damp surface and gives the wet dip something to hold.
What is katsu sauce made of?
Japanese curry sauce: onion and carrot softened, curry powder and flour toasted in, then stock simmered until velvety. Soy and a little sweetness round it out.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
