Air Fryer Tofu Katsu
Ready in about 36 minutes.
Updated 7 September 2026
Thick slabs of pressed tofu in a shatteringly crisp panko crust, served katsu-style with rich curry sauce. The air fryer crisps the breadcrumbs golden without a wok of oil, so this Japanese favourite comes out light rather than greasy.
Ingredients
- 1 block (400g) firm tofu, pressed and halved into slabs
- 60g plain flour
- 120ml plant milk
- 80g panko breadcrumbs
- 1 tsp garlic powder
- 1/2 tsp salt
- Spray oil
- Japanese katsu curry sauce, to serve
- Steamed rice, to serve
Method
- 1Press the tofu for 20 minutes, then slice into two thick slabs and pat dry.
- 2Set up three bowls: seasoned flour, plant milk, and panko mixed with garlic powder and salt.
- 3Coat each slab in flour, then milk, then press firmly into the panko.
- 4Preheat the air fryer to 200°C (400°F).
- 5Mist the tofu with oil and air fry for 14-18 minutes, flipping halfway, until deep golden and crisp.
- 6Slice into strips, plate over rice and pour warm katsu curry sauce alongside.
Tips for the best results
- Pressing the tofu hard is the key to a firm slab that holds its crust.
- A double coat of milk and panko gives an even thicker crunch.
- Mist the crumb generously with oil so it browns evenly rather than staying pale.
Frequently Asked Questions
What temperature and time for air fryer tofu katsu?+
Cook at 200°C / 400°F for 14-18 min, flip halfway.
Can I make my own katsu sauce?+
Yes: soften onion and garlic, stir in curry powder and flour, then whisk in stock, soy and a little sugar until glossy.