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Air Fryer Tofu Katsu

ByElien Lewis 2025-09-252025-12-20 Updated on2025-12-20

This air fryer tofu Katsu is crispy and golden. To make it you’ll use firm tofu, coat in a crunchy panko crust and air-fried it perfection. It brings all the crisp and flavour without needing to deep fry it.

A piece of breaded, sliced air fryer tofu katsu on a wooden board, topped with zigzags of mayonnaise and orange sauce.

Why it’s so good

Crispy without deep frying: The air fryer gives you a crunchy, golden crust with only a teeny bit of oil.
Quick & easy: Simple ingredients and ready in under 30 minutes.
Great plant-based protein: A delicious meat-free alternative to a chicken Katsu.
Perfect for meal prep: Stays crispy and reheats beautifully in the air fryer.

Just a few of the ingredients needed

Firm tofu: Holds its shape and crisps up well.
Boiling water + tamari (or soy sauce): A quick soak to enhance the flavor and texture.
Cornstarch: Helps create a light, crispy coating.
Egg (or plant-based egg wash): Binds the coating to the tofu.
Panko breadcrumbs: The key to a crispy, light crust.
Olive oil: I dab on a little to bring a crispier crust.

Method

Drain the tofu and cut into 3/4 inch thick slabs, or whatever shape you’re after.

Close-up of two tofu slices marinating in a dark brown liquid, likely soy sauce, inside a glass container. The tofu appears to be absorbing the marinade.

Tofu is like a sponge, so a quick soak in hot water and soy sauce helps to season the tofu from the inside.

A rectangular slab of marshmallow dusted with powdered sugar sits on a plate, with more powdered sugar scattered around.

Drain and dredge the tofu in a seasoned cornstarch mixture.

A rectangular slice of tofu coated in flour sits in a bowl of beaten eggs, ready for breading or frying.

Coat in egg wash.

A close-up of a rectangular piece of tofu coated in panko bread crumbs on a white plate, with loose crumbs scattered around it.

Then coat the tofu in panko crumbs.

A close-up of a breaded tofu item being brushed with oil using a white silicone brush, placed inside an air fryer basket.

Lightly brush the tofu with olive oil and place in the air fryer in a single layer.

A golden brown, crispy breaded tofu katsu item sits on a perforated air fryer tray. The surface appears crunchy and evenly cooked.

Air fry on both sides until golden brown.

Serving

You could serve over rice with shredded cabbage and drizzle with tonkatsu sauce for a classic Japanese-style meal. Or, we love them drizzled with kewpie mayo and sweet chili sauce.

Related recipes

If you enjoy crispy coatings in the air fryer, this air fryer Korean fried chicken is another savoury option using a sticky chilli sauce.

Close-up of crispy breaded chicken cut into slices, drizzled with creamy white sauce and orange-colored sauce, served on a wooden surface.

Air Fryer Tofu Katsu

This air fryer tofu Katsu is crispy and golden. To make it you’ll use firm tofu, coat in a crunchy panko crust and air-fried it perfection. It brings all the crisp and flavour without needing to deep fry it.

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Prep Time 10

Cook Time 6

Course Main Course

Cuisine Japanese, New Zealand

Servings

Calories 382 kcal

Ingredients

300 g firm tofu
2 cups boiling water
2 tablespoons tamari or soy sauce
3 tablespoons cornstarch
½ teaspoon salt adjust to taste
½ teaspoon garlic powder or more, to taste
Black pepper
1 large egg beaten (or sub with plant-based milk)
¾ cup panko bread crumbs
1/2-1 teaspoon olive oil

Instructions

Drain the tofu and optionally press it for 10–15 minutes to remove excess moisture. Cut into rectangles about ¾ inch thick. Bring about 2 cups of water to a boil.300 g firm tofu
Combine the boiling water with two tablespoons of tamari in a heatproof bowl.2 cups boiling water, 2 tablespoons tamari
Carefully place the tofu rectangles in the hot water. Let them soak for about 2-3 minutes.
After soaking, remove the tofu and place them on paper towels or a clean kitchen towel. Pat gently to remove excess moisture.
Whisk together cornstarch, salt, pepper, and garlic powder in a shallow dish.3 tablespoons cornstarch, ½ teaspoon salt, ½ teaspoon garlic powder, Black pepper
In a second shallow dish, beat the egg until well combined. 1 large egg
In a third shallow dish, add the panko breadcrumbs. ¾ cup panko bread crumbs
Cover each tofu rectangle first in the cornstarch mixture, tapping off any excess.
Dip it into the egg wash, ensuring all sides are coated. Let any excess egg drip off.
Press it into the panko, covering all sides evenly.
Lightly brush the air fryer basket with olive oil. Place the tofu in a single layer, leaving a bit of space between them.1/2-1 teaspoon olive oil
Brush the top of the tofu katsu with a small amount of oil.
Air fry at 400°F/200°C for 10 minutes, then flip and cook the other side for 10 minutes or until brown and golden If your tofu is cut smaller the time will be shorter.
Remove from the air fryer and let it cool for a minute or two, then slice into strips.
You could serve over rice with shredded cabbage and drizzle with tonkatsu sauce for a classic Japanese-style meal. Or, we love it drizzled with kewpie mayo and sweet chili sauce.

Notes

Seasonings: Feel free to add onion powder, paprika, or other spices to the cornstarch mix for extra flavour.

Vegan option: Swap the egg wash for plant-based milk.

Leftovers: Store any leftovers in an airtight container. Reheat in an air fryer for 3–5 minutes at 350°F (175°C) to make it crispy again.

Nutrition

Serving: 1gCalories: 382kcalCarbohydrates: 44gProtein: 26gFat: 13gSaturated Fat: 3gCholesterol: 93mgSodium: 1883mgFiber: 4gSugar: 4g

Keyword Katsu, tofu

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Elien Lewis

I'm Elien. I love baking, especially with sourdough, and I'm passionate about sharing my recipes with you! You will find me spending most of my days either recipe testing in the kitchen, photographing food in my living room, or out in the garden. I'm so happy to have you here!

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