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

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5 from 35 reviews

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Ingredients

Units Scale
  • 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

  1. 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). 
  2. Add panko breadcrumbs to a shallow dish. Add the cake flour and water to another shallow dish and mix to make the dredge. 
  3. 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).
  4. Add oil to a pot / deep pan (you can either shallow fry or deep fry). 
  5. 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).
  6. 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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Konnichiwa

About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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42 Comments

  1. Ahhhhh!!! So freaking good!!! What I love about this was it soo easy and yet soo freaking delicious. The ingredients are affordable, something that we all need because vegan meals are so expensive so homemade recipes like this is a great help.

    Sooo flavourful and very crispy as well. Hubby was almost in tears, he said he can eat this everyday!



    Reply

  2. I had a yuba package for years and didn’t know how to use it, this recipe is perfect.
    It’s easy and fun, the result is the best. Love the texture.
    Thanks for the recipe!!



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  3. This was absolutely amazing, the texture and overall seasonings was great. Would definitely make again and again and again and again



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  4. Wow wow wow I was so impressed with this recipe I think this is my new favorite food. Super simple and fun to make. 12/10



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  6. this is SO GOOOOD!!!! quite tedious for me to make but it was all worth it!!! very comforting as it reminded us of our fave katsu meals…. and the it was filling too. love love this recipe! Thank you!!!



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  7. This recipe is on my favorites list, and for good reason! It is so warm, rich and comforting – I really loved the techniques in this recipe – my only (personal) downside is I had dried yuba, and I didn’t love the texture I ended up with. It reminded me a bit much of chicken skin and I couldn’t disassociate, and the flavour wasn’t there for me either, perhaps if I can find frozen yuba it may yield a different result? I retried it with frozen, thawed and pressed tofu…. and that was a winner!! The crispy crunchy katsu was beauuuutiful with the warm rich hug of the curry.. might just make it again this week, thanks heaps!!

    Anneke, NZ



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  8. Amazing recipe!! I love the texture of the yuba, I was worried the crumb wouldn’t stick well to the layers of the tofu skin but it works super well



    Reply