The Tofu Katsu Sando features a crispy breaded tofu cutlet, fresh cabbage, and tangy-sweet tonkatsu sauce between soft shokupan bread, offering a flavorful plant-based twist on a classic Japanese sandwich. Perfect for a quick, healthy meal, this vegan sandwich is both satisfying and easy to make.
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Vegan Katsu Sando
Katsu sando, a beloved Japanese sandwich, is a delightful fusion of crispy textures and savory flavours. At its core, this sandwich features a breaded cutlet, typically pork (tonkatsu) or chicken (chicken katsu), which is coated in panko (Japanese breadcrumbs) and fried to golden perfection. However, tofu can also be used as a plant based option! This crispy cutlet is then nestled between slices of shokupan, a pillowy-soft, slightly sweet Japanese milk bread that perfectly complements the savory filling.
The katsu sando is not just about the cutlet and bread, though. It often includes a generous helping of shredded cabbage, adding a refreshing crunch that balances the richness of the fried cutlet. The sandwich is then finished with a drizzle of tonkatsu sauce, a thick, tangy-sweet condiment similar to Worcestershire sauce but more concentrated and flavorful.
This combination creates a sandwich that is both satisfying and addictive, offering a perfect blend of textures and tastes. Katsu sando is a popular choice for a quick meal, whether grabbed on the go from a convenience store in Japan, enjoyed at a specialty sandwich shop, or even made at home.
Ingredients
- Tofu:
- Potato starch: Acts as a binder between the yogurt.
- Yogurt: For dredging the tofu. Use non-dairy yogurt to keep it dairy free and vegan.
- Panko: Japanese-style breadcrumbs that are lighter and crispier than regular breadcrumbs, giving the tofu cutlet its signature crunch.
- Vegetable oil: Used for frying the tofu cutlets to a golden brown. Choose a neutral oil with a high smoke point, such as canola or sunflower oil.
- Shokupan (食パン): Soft, fluffy Japanese milk bread that adds a tender and slightly sweet base to the sandwich. If unavailable, any soft white bread will work.
- Cabbage: A must for katsu sando. It adds texture and freshness to the sandwich.
- Butter: This creates a barrier for the bread and the sauces so that the bread does not get soggy.
- Mustard: Any mustard can be used here, but I recommend grain mustard or spicy Japanese mustard.
- Mayonnaise: Typically, mayo isn’t added ton katsu sando made with pork or chicken. Since we’re using tofu which lacks flavour and fat, we’re adding a bit of mayonnaise to bring that back in.
- Tonkatsu Sauce: A tangy-sweet sauce similar to Worcestershire sauce but thicker and richer, providing a burst of umami flavor.
How to Make Tofu Katsu Sando
- If using frozen tofu, thaw and then press excess liquid out. Depending on the brand and size of tofu, slice the tofu so that the width is about 1/2 inch in thickness and is the size of the shokupan you’re using.
- Season with salt and pepper. Coat in potato starch.
- Dip the tofu in yogurt and coat on all sides.
- Coat in panko on all sides. Press the panko in gently.
- Fry at 180 C for 2-3 minutes per side.
- Remove from oil and hold the tofu vertically to let excess oil drip off.
- Spread butter on both sides of the bread. Spread one piece with mustard and the other piece with mayonnaise.
- Add cabbage to the slice with mustard.
- Drizzle tonkatsu sauce on one side of the katsu and flip it onto the cabbage. Drizzle more sauce on top. Add the other piece of bread on top. Add weight, such as a plate on top and let it sit for 5 minutes.
- Slice the crust off and then into 2-3 pieces. Serve and enjoy!
- ff
Lisa’s Recipe Tips
- Excess oil: Hold the katsu vertically for a few seconds to allow excess oil to drip off the katsu to prevent it from getting overly oily and soggy.
- Butter the bread: This prevents the bread from getting soggy.
- The order in which the ingredients are layered: When you bite into a sandwich, the flavour is determined by the balance of the ingredients next to each other. The grain mustard against the cabbage adds tang (like a slaw) and the side with the mayo is directly attached to the katsu to add a fatty element.
- Put weight on top: This helps ‘hug’ all the insides of the sandwich so that when slicing, it doesn’t fall apart. You don’t want to use too much of a heavy weight that the bread is completely squished, just enough to hold it together like a plate.
- Avoid Freezing Assembled Sandwiches: Freezing can affect the texture of the bread and fresh ingredients, making them less enjoyable when thawed.
How to Store Katsu Sando
Storing a katsu sando properly ensures that it retains its flavors and textures for later enjoyment. Here are some tips:
- Separate Components: If possible, store the components of the katsu sando separately to maintain their texture. Keep the bread, katsu cutlet, and fresh ingredients like cabbage in separate containers.
- Refrigeration:
- Tofu Katsu Cutlet: Place the fried cutlet in an airtight container or wrap it in foil. Refrigerate for up to 2 days.
- Shokupan Bread: Store in a resealable plastic bag or airtight container to keep it soft. Do not refrigerate, freeze for longer storage.
- Cabbage and Other Fresh Ingredients: Store in a separate airtight container or plastic bag. Refrigerate for up to 3 days.
- Assembled Sandwich: If you need to store the assembled sandwich:
- Wrap it tightly in plastic wrap or aluminum foil to keep it from drying out.
- Place the wrapped sandwich in an airtight container.
- Refrigerate for up to 1 day for the best texture and flavor.
- Reheating:
- Katsu Cutlet: Reheat in an oven or toaster oven at 350°F (175°C) for about 10 minutes, or until heated through and crispy again. Avoid microwaving, as it can make the cutlet soggy.
- Assembled Sandwich: If the sandwich is already assembled, you can reheat it in a toaster oven wrapped in foil to warm it without losing too much crispiness.
You can make this sandwich entirely vegan by swapping out the yogurt for non-dairy yogurt, butter for vegan butter, mayo for Japanese vegan Kewpie mayo, and using bread that does not contain milk.
Enjoy!! If you make this Tofu Katsu Sando recipe, let me know! Leave a comment, rating and if you decide to share it on socials, tag me on instagram @Okonomikitchen. I’d love to hear from you!
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Tofu Katsu Sando
- Yield: 1 sandwich 1x
Description
The Tofu Katsu Sando features a crispy breaded tofu cutlet, fresh cabbage, and tangy-sweet tonkatsu sauce between soft shokupan bread, offering a flavorful plant-based twist on a classic Japanese sandwich. Perfect for a quick, healthy meal, this vegan sandwich is both satisfying and easy to make.
Ingredients
Tofu Katsu
- 300 – 350 g package of firm tofu*
- salt
- pepper
- 2–3 tbsp potato starch
- 3 tbsp yogurt
- 1/2 cup panko
- oil for frying
Katsu Sandwich
- 2 slices of shokupan (Japanese bread)
- 40–60 g cabbage, shredded
- 1 tbsp butter
- 1 tbsp Kewpie mayonnaise
- 2–3 tsp grain mustard
- 2 tbsp tonkatsu sauce
Instructions
- If using frozen tofu, thaw and then press excess liquid out. Depending on the brand and size of tofu, slice the tofu so that the width is about 1/2 inch in thickness and is the size of the shokupan you’re using.
- Season with salt and pepper. Coat in potato starch.
- Dip the tofu in yogurt and coat on all sides.
- Coat in panko on all sides. Press the panko in gently.
- Fry at 180 C for 2-3 minutes per side.
- Remove from oil and hold the tofu vertically to let excess oil drip off.
- Spread butter on both sides of the bread. Spread one piece with mustard and the other piece with mayonnaise.
- Add cabbage to the slice with mustard.
- Drizzle tonkatsu sauce on one side of the katsu and flip it onto the cabbage. Drizzle more sauce on top. Add the other piece of bread on top. Add weight, such as a plate on top and let it sit for 5 minutes.
- Slice the crust off and then into 2-3 pieces. Serve and enjoy!
