Air Fryer Tofu Katsu
Tofu coated in a light batter and crispy panko breadcrumbs, air fried to crunchy perfection. You won't miss the fried version after trying this easy Japanese inspired air fryer tofu!
Serving Size 4
Ingredients
- 350 grams extra firm tofu
- ⅓ cup all purpose flour
- 2 tablespoons corn starch
- ½ cup + 2 tablespoons plant milk I use almond milk
- 1 cup panko breadcrumbs
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Drain the tofu and wrap it in paper towel. Set it aside for 10 minutes, under a heavy pot or plate to press out the excess moisture.
- Preheat the air fryer to 400°F/205°C.
- Make the batter by whisking the flour, corn starch, and plant milk together in a shallow bowl.
- Season the breadcrumbs with salt and pepper in a shallow bowl.
- Slice the tofu block into 4 rectangular pieces.
- Dip a piece of tofu in the batter, fully coating it. Let the excess drip off, and transfer it to the panko. Press the breadcrumbs into the tofu to fully cover it. Transfer the tofu to your air fryer tray or basket. Repeat with the rest of the tofu.
- Air fry the tofu katzu for 8 minutes, flipping them after 4 minutes. If you have two air fryer trays, make sure to rotate them after 4 minutes as well.
Notes
Use one hand to coat the tofu in the batter and the other for the breadcrumbs to prevent clumping.
Freeze and thaw the tofu before using it for a chewier, meatier texture.
If you have a 2 tiered air fryer, rotate the trays halfway through.
