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Crispy Japanese Tofu Cutlets

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3.9 from 32 reviews

Crispy Tofu Menchi Katsu is a delicious Japanese dish featuring juicy ground pork and smooth tofu combined into flavorful, crispy meat cutlets. These patties are coated with a light batter and crunchy panko breadcrumbs, then deep-fried to golden perfection. Perfect as a snack or main dish, served with tonkatsu or Japanese-style Worcestershire sauce for added savory goodness.

Ingredients

Scale

Filling

  • 7 oz ground pork
  • 1/2 block firm tofu
  • 1/4 onion, finely chopped
  • 1 tbsp Japanese mayonnaise
  • 1/2 tbsp sake (or dry white wine)
  • 1 tsp Worcestershire sauce
  • Salt and pepper, to taste

Batter & Coating

  • 1 egg, beaten
  • 2 tbsp all-purpose flour
  • 2 tbsp water
  • Panko breadcrumbs, as needed

For Frying

  • Frying oil, as needed (about 1/2 inch depth)

Instructions

  1. Drain the Tofu: Wrap the tofu block in paper towels and place a small weight on top. Let it sit for about 30 minutes to drain excess water, ensuring the tofu is firm and ready to mix.
  2. Prepare the Mixture: Mash the drained tofu with a whisk until smooth. Add finely chopped onion, ground pork, Japanese mayonnaise, sake, Worcestershire sauce, salt, and pepper. Mix thoroughly until the mixture becomes sticky and well combined.
  3. Shape Patties: Divide the mixture into 6 equal portions. Squeeze out any trapped air gently and shape each portion into a patty approximately 2 cm (¾ inch) thick.
  4. Make the Batter: In a bowl, whisk together the beaten egg, all-purpose flour, and water until smooth to form a light batter.
  5. Coat the Patties: Dip each patty into the batter, then generously coat with panko breadcrumbs, ensuring full coverage for a crispy texture.
  6. Fry the Patties: Heat about 1/2 inch (1 cm) of frying oil in a deep frying pan to 350°F (180°C). Fry each patty for about 2½ minutes on one side until golden brown, then flip and fry for another 1 minute on the second side until evenly cooked and crispy.
  7. Drain and Serve: Remove the fried patties and let them drain on a wire rack or paper towels to remove excess oil. Serve hot with your favorite tonkatsu sauce or Japanese-style Worcestershire sauce for dipping.

Notes

  • Pressing the tofu properly is key to avoid excess moisture which can make the patties soggy.
  • If you prefer a leaner option, substitute ground pork with ground chicken or turkey.
  • Maintain oil temperature around 350°F (180°C) to ensure crispy cutlets without absorbing too much oil.
  • Japanese mayonnaise adds umami; if unavailable, use a good quality creamy mayonnaise.
  • Panko breadcrumbs create an extra crispy crust compared to regular breadcrumbs.
  • Adjust seasoning to taste, especially salt and pepper, before shaping patties.
  • Ensure patties are not too thick for even cooking inside and out.

Find it online: https://yumfoodusa.com/crispy-japanese-tofu-cutlets/