Say hello to Yuba Katsu! A variation of katsu made with tofu skin instead tofu for a chicken-like texture. This yuba katsu is crispy on the outside and so meaty and juicy on the inside! Serve with rice or with curry rice, in sandwiches or for katsu don (rice bowl).
More Katsu Recipes to Try:
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Yuba Katsu
Ingredients
- 1 package of frozen yuba (4 pieces total)
- 1 tbsp soy sauce (15ml)
- 1 garlic clove, minced (5g)
- 1 tsp vegan bouillon powder (3g)
- 1 1/2 tbsp cake flour (or all purpose flour // 22g)
- 1/4 + 2 tbsp flour (45g)
- 1/4 – 1/3 cup water (70ml)
- 1/2 cup Panko (40g)
- oil for frying
Instructions
- Into a shallow dish add water, soy sauce, garlic clove and bouillon powder and mix to combine. Place the yuba pieces inside, cover and allow it to sit for 15 minutes (or overnight).
- Add panko breadcrumbs to a shallow dish. Add the cake flour and water to another shallow dish and mix to make the dredge.
- Remove yuba from the marinade and let excess liquid drip off. Place on a cutting board and then open the top and bottom folds. Sprinkle a bit of flour and then layer the yuba (as thick as you like, I used two pieces per cutlet).
- Add oil to a pot / deep pan (you can either shallow fry or deep fry).
- Dip the yuba into the dredge and then coat with panko breadcrumbs. Fry on both sides until golden brown (about 1 1/2 minutes on each side).
- Place on a wire rack to allow excess oil to drop off. Serve with shredded cabbage, fresh vegetables and tonkatsu sauce. Enjoy!
Notes
- Helpful Equipment: wire rack, tongs
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
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Very crunchy and taste so good, thank you !
Absolutely delicious! First time trying and it was so much easier than expected!
Definitely going to make it again in the future
I have been a follower on IG for some time, drooling over the recipes. I made this Yuba Katsu and it was everything and then some. The crunch is magical and all the recipes are so easy to follow. Thanks Lisa, YOU ROCK!!!
I have been a follower on IG for some time now. I just recently tried this recipe. It was amazing, the instructions were clear and easy, but it think it was all in the crunch to me. Thank you Lisa, you rock
I can’t stop making this! It is simple to make and soooooooo yummy! I ove the texture of it! My non-vegan family members enjoyed this as well! Thank you so much for making food like this so accessible!
Wow! This recipe was so flavorful, crunchy, and delicious. I found the Yuba in the freezer section of my local Asian food market as “bean curd paper”. I rehydrated it with a bit of water as it was dry, then marinated it as directed. I will absolutely be making this again and sharing it with friends.
Hi, I have a packet of dried yuba sheets, bought from the shelf. They are large sheets. Can I use these ?
I would use frozen for this one! You could try but the texture will be very different.
I already tried some recipes, and I will try this one too! I love vegan/asian food, and this blog is a truly source of information! Thanks
This was literally so fun for me to make!! So delicious!!! I’m a girl that doesn’t really cook or do well at it, but mannn Lisa’s recipes are easy to follow and it came out so gooood! Thank you Lisa for sharing your talent and love for coooking!!
New family favourite! Loved the creativity in making this dish. First time using yuba! Love love love!