Crispy Tofu Katsu Sando with Curry Mayo Tips, FAQ & printable recipe

Tips for success

For the crispiest crust, make sure the tofu is thoroughly dried before breading. After pressing, pat it with a paper towel to remove any remaining moisture. When dredging in flour, shake off the excess—you want a thin, even layer that helps the aquafaba stick.

When coating with panko, press the crumbs gently but firmly onto the tofu, ensuring all sides are covered. If any spots are bare, they’ll brown faster and might burn, so take a moment to check every edge. Also, let the breaded tofu rest for a few minutes before frying; this helps the coating set and adhere better.

The curry mayo can be made ahead and stored in the refrigerator for up to three days. It’s also great as a dip for fries or a spread for other sandwiches. If you prefer a spicier mayo, add a pinch of cayenne or a few drops of hot sauce.

For a more intense curry flavor, toast the curry powder in a dry pan for a minute before mixing—this releases its essential oils and deepens the aroma. The tonkatsu sauce is a thick, tangy sauce similar to Worcestershire but sweeter; if you don’t have it, a mix of ketchup and Worcestershire sauce with a little sugar works as a substitute.

Variations

• Spicy Sriracha Mayo: Replace the honey in the curry mayo with 1 teaspoon of sriracha, or add a pinch of cayenne for extra heat. This gives the sandwich a punchy, spicy kick that pairs well with the cool cabbage.
• Avocado and Cilantro: Add sliced avocado and fresh cilantro leaves to the sandwich along with the cabbage. The creamy avocado complements the crunchy tofu and adds a fresh, herbaceous note.
• Mango Chutney Twist: Swap the tonkatsu sauce for 2 tablespoons of mango chutney. The sweet and tangy chutney adds a fruity complexity that pairs beautifully with the curry mayo and crispy tofu.
• Gluten-Free Option: Use gluten-free panko breadcrumbs and tamari instead of soy sauce. Ensure the milk bread is gluten-free or use sturdy gluten-free sandwich bread. The rest of the recipe stays the same.

Storage and make-ahead

Fridge

Store leftover fried tofu and assembled sandwiches in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F oven to restore crispness.

Freezer

Freeze the breaded, uncooked tofu slabs on a baking sheet, then transfer to a zip-top bag for up to 1 month.

Reheat

Reheat fried tofu on a baking sheet in a 375°F (190°C) oven for 5-7 minutes, or until hot and crisp. Avoid microwaving to keep the crust crunchy.

Store any leftover fried tofu cutlets in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet in a 375°F (190°C) oven for 5-7 minutes, or until hot and crisp. Avoid microwaving, as it will make the crust soggy.

The curry mayo and tonkatsu sauce can be stored separately in the refrigerator for up to a week. The assembled sandwich is best eaten immediately, but if you have leftovers, keep the components separate and assemble just before serving to maintain the crunch.

You can prepare the curry mayo up to three days in advance and store it in the refrigerator. The tofu can be pressed, marinated, and breaded up to a few hours ahead; keep it in the refrigerator on a plate covered with plastic wrap until ready to fry.

The shredded cabbage can be sliced and stored in a sealed bag in the refrigerator for up to two days. When you’re ready to serve, simply fry the tofu and toast the bread—the rest comes together quickly. This makes the recipe perfect for a stress-free weeknight meal or a casual gathering.

Serving ideas

Serve the tofu katsu sando immediately after assembling, while the cutlet is still hot and crisp. The contrast of temperatures—warm crispy tofu, cool crunchy cabbage, and room-temperature bread—is part of the experience. Slice the sandwich in half to reveal the beautiful layers, and serve with extra curry mayo on the side for dipping. A simple side of pickled vegetables or a light green salad would round out the meal nicely.

This sando is substantial enough to be a main course, but it also works well as a sharing plate for lunch or a casual dinner. For a more substantial meal, pair it with a bowl of miso soup or a simple cucumber salad. The flavors are bold but balanced, so it pairs well with a cold beer or a glass of iced green tea. Whether you’re making it for yourself or for guests, this sandwich is sure to impress with its crunch and flavor.

Frequently asked questions

Recipe card

Crispy Tofu Katsu Sando with Curry Mayo

Prep 20 minCook 10 minRest 10 minTotal 40 minServes 2

Ingredients

• 6 oz extra-firm tofu
• 2 tbsp soy sauce
• 1 clove garlic, minced
• 1/4 cup water
• 1/2 cup all-purpose flour
• 1/2 cup aquafaba (chickpea brine)
• 1 1/2 cups coarse panko breadcrumbs
• 3 tbsp mayonnaise
• 1 tsp toasted Japanese curry powder
• 1 tsp honey
• 1/2 cup neutral oil (such as canola or vegetable)
• 4 slices pillowy milk bread (shokupan)
• 2 tbsp tonkatsu sauce
• 1 cup shredded purple cabbage

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, soy, eggs, milk

Estimated nutrition per serving

Calories

650

Protein

20 g

Carbohydrates

60 g

Fat

35 g

Automatic estimate from the ingredient list, not laboratory-verified.