Air-Fried Tofu Katsu

Cauldron, Stu Henshall

Air-fried Tofu Katsu
Prep Time: 20M
Cooking Time: 40M
Serves: 2

Take your tofu to the next level with this air-fried tofu katsu recipe by Stu Henshall and Cauldron. Complete with a crispy breadcrumb batter and irresistible homemade sauce, it’s the perfect fakeaway treat or midweek meal.

ALL DONATIONS WILL BE TRIPLED UNTIL 2ND JUNE

Ingredients

1 x Pack of Cauldron Authentic Block, pressed as per instructions and sliced into cutlets or planks
6 cloves garlic, chopped
1 large onion, chopped
1 large carrot, chopped
2 tbsp vegetable oil
600-800ml vegetable stock
1 tbsp curry powder
1 tbsp dark soy sauce
1 tsp maple syrup
3 tbsp flour

For the Batter:
100g plain flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon black pepper
100ml plant-based milk
1 tablespoon ground flaxseed + 3 tablespoons water (for the flax “egg”)
100g panko breadcrumbs

Take your tofu to the next level with this air-fried tofu katsu recipe by Stu Henshall and Cauldron. Complete with a crispy breadcrumb batter and irresistible homemade sauce, it’s the perfect fakeaway treat or midweek meal.

Method

1. Fry the onions in the vegetable oil until soft, then add the garlic. Stir for a minute or two, then add the carrots and cook for a few more minutes.
2. Add the curry powder and stir well. After cooking through for a few minutes, add the flour a little at a time and continue to combine.
3. Add the stock a little at a time, whisking well and making sure all the flour is combined and there are no lumps.
4. Simmer for 10-15 minutes stirring occasionally and let the sauce thicken.
5. Using a stick blender, blitz the ingredients into a smooth sauce. Keep stirring the sauce on a low heat and continue to simmer.
6. Add the soy sauce to season as well as the maple syrup. Add water if needed.
7. In a mixing bowl, whisk together the flour, baking powder, salt and black pepper.
8. In a separate bowl, mix together the ground flaxseed and water to create the flax “egg.” Let it sit for a few minutes to thicken.
9. Add the plant-based milk to the flax “egg” mixture and whisk together.
10. Place the panko breadcrumbs in another bowl.
11. Take the tofu cutlet and coat it in the flour mixture, shaking off any excess.
12. Dip the coated cutlet into the flax “egg” mixture, making sure it is fully coated.
13. Press the cutlet into the panko breadcrumbs, ensuring that it is completely covered.
14. Place the coated cutlet in the air fryer basket and spray lightly with cooking spray.
15. Cook the cutlet in the air fryer at 200 degrees for 10-12 minutes, flipping halfway through, until it is golden brown and crispy.
16. Serve with katsu sauce and rice.

If you enjoyed this, you’ll love Stu Henshall’s sweet and sour air-fried tofu recipe! 

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