Crispy Tofu Katsu Sando with Curry Mayo Step-by-step instructions

Before you start

Before starting, press the tofu for 10 minutes to remove excess water. While it presses, set up the breading station with three shallow bowls: one with flour, one with aquafaba, and one with panko. Whisk together the curry mayo ingredients in a small bowl and set aside. Have the tonkatsu sauce and shredded cabbage ready.

Heat the oil in a large skillet over medium-high heat until it reaches 365°F (185°C) on a deep-fry thermometer. Make sure your milk bread is sliced and ready to toast. This recipe moves quickly once you start frying, so having everything prepped and within reach makes the process smooth and enjoyable.

Instructions

Prep and Marinate

1. 1Press and marinate the tofu
   Wrap the 6 oz block of extra-firm tofu in a clean kitchen towel and place a heavy skillet on top. Let it press for 10 minutes to expel excess water. Meanwhile, in a shallow dish, whisk together the soy sauce, minced garlic, and water. After pressing, slice the tofu crosswise into two 1/2-inch thick slabs. Place the slabs in the marinade, turning to coat, and let them sit for 5 minutes, flipping once.
   Look for The tofu should be firm and well-coated with the soy-garlic marinade.
   Tip Pressing the tofu removes moisture so the breading sticks better and fries up crispier.
2. 2Set up the breading station
   Place the flour in one shallow bowl, the aquafaba in a second bowl, and the panko breadcrumbs in a third. Line a plate with parchment paper. Working with one tofu slab at a time, dredge it in the flour, shaking off any excess, then dip it into the aquafaba, letting the excess drip off, and finally press it into the panko, coating all sides evenly. Set the breaded tofu on the prepared plate.
   Look for Each slab should be evenly coated with panko, with no bare spots.
   Tip Press the panko gently onto the tofu to help it adhere.

At the end of this phase, the tofu is pressed and marinated, and the breading station is ready. The tofu slabs should be firm, well-coated with the soy-garlic marinade, and ready to be breaded. The flour, aquafaba, and panko are in separate bowls, and the curry mayo is whisked and set aside. The kitchen smells of garlic and soy, and the tofu is absorbing all those savory flavors. This is a calm, organized moment before the heat of frying begins—everything is prepped, and the only thing left is to coat and cook.

Fry to Golden

3. 3Make the curry mayo
   In a small bowl, stir together the mayonnaise, toasted Japanese curry powder, and honey until well combined. Set aside. This will be used both as a spread on the bread and as a finishing drizzle.
   Look for The mayo should be a smooth, golden-yellow with a fragrant curry aroma.
   Tip Adjust the amount of curry powder to suit your spice preference.
4. 4Shallow-fry the tofu cutlets
   In a large skillet, heat 1/2 cup of neutral oil over medium-high heat until it reaches 365°F (185°C) on a deep-fry thermometer. Carefully place the breaded tofu slabs into the hot oil. Fry for 2.5 minutes per side, until deep golden brown and audibly crisp. Use tongs to flip. Transfer the fried tofu to a paper-towel-lined plate to drain.
   Look for The cutlets should be deep golden brown and make a crisp sound when tapped.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Maintain the oil temperature to ensure even browning and crispiness.

As the tofu fries, the kitchen fills with the warm, toasty aroma of panko browning in oil. The cutlets should be a deep golden brown, with a crisp, crackly exterior that sounds crunchy when tapped. The oil temperature holds steady at 365°F (185°C), and the tofu floats gently, sizzling as it cooks. After 2.5 minutes per side, the cutlets are lifted onto paper towels, where they rest and drain. The curry mayo sits nearby, ready to be spread. The sound of the sizzle is deeply satisfying, and the sight of the golden crust promises a perfect crunch.

Assemble and Serve

5. 5Toast the milk bread
   Heat a dry skillet or griddle over medium heat. Place the milk bread slices in the skillet and toast for 1-2 minutes per side, until lightly golden and crisp on the outside but still soft in the center. Remove from the heat.
   Look for The bread should be golden with light grill marks, but still pillowy inside.
   Tip Toasting the bread adds texture and prevents sogginess.
6. 6Assemble the sandwiches
   Spread a generous layer of the curry mayo on two slices of the toasted milk bread. Drizzle with tonkatsu sauce. Place a fried tofu cutlet on each, then top with a handful of shredded purple cabbage. Close the sandwiches with the remaining bread slices. Slice each sandwich cleanly down the middle with a sharp knife and serve immediately.
   Look for The sandwich should be tall, with crisp edges and colorful purple cabbage peeking out.
   Tip Use a serrated knife for a clean cut without squishing the bread.

The milk bread is toasted to a light golden crispness, and the curry mayo is spread generously on each slice. The fried tofu cutlets are placed on top, followed by a drizzle of tonkatsu sauce and a handful of shredded purple cabbage.

The sandwiches are closed and sliced cleanly down the middle, revealing the layers of color: golden crust, purple cabbage, and creamy white bread. The sandwich is tall and inviting, with a crunchy exterior that gives way to a soft, flavorful interior. The aroma is a blend of curry, soy, and toasted bread—irresistible.

Common mistakes

One common mistake is not pressing the tofu enough, which leads to a soggy crust. Give it the full 10 minutes under a heavy weight. Another is overcrowding the pan—fry the tofu in a single layer with space between each piece so the oil stays hot and the crust crisps evenly.

If the oil is not hot enough, the panko will absorb oil and become heavy; use a thermometer to keep it at 365°F (185°C). Also, be careful when flipping the tofu—use tongs and a gentle hand to avoid knocking off the breading. Finally, don’t skip toasting the bread; it adds essential texture and prevents the sandwich from becoming soggy.

How to tell it’s done

The tofu cutlets are done when they are deep golden brown on both sides and sound crisp when tapped with tongs. The internal temperature of the breading and tofu should reach 160°F (71°C) to ensure they are heated through, though since the tofu is already cooked and the breading is fried, this is a safety check.

The cutlets should feel firm and crunchy on the outside, with no soft or doughy spots. The oil should be at a steady 365°F (185°C) throughout frying; if it drops too low, the crust will absorb oil and become greasy. The milk bread should be toasted until lightly golden and crisp on the outside but still soft in the center, providing a sturdy yet tender base for the filling.

• Egg dishes: 160°F (71°C) in the thickest part