Say hello to Yuba Katsu! A variation of katsu made with tofu skin instead tofu for a chicken-like texture. This yuba katsu is crispy on the outside and so meaty and juicy on the inside! Serve with rice or with curry rice, in sandwiches or for katsu don (rice bowl).

More Katsu Recipes to Try:

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Yuba Katsu

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5 from 35 reviews


Units Scale
  • 1 package of frozen yuba (4 pieces total)
  • 1 tbsp soy sauce (15ml)
  • 1 garlic clove, minced (5g)
  • 1 tsp vegan bouillon powder (3g)
  • 1 1/2 tbsp cake flour (or all purpose flour // 22g)
  • 1/4 + 2 tbsp flour (45g)
  • 1/41/3 cup water (70ml)
  • 1/2 cup Panko (40g)
  • oil for frying


  1. Into a shallow dish add water, soy sauce, garlic clove and bouillon powder and mix to combine. Place the yuba pieces inside, cover and allow it to sit for 15 minutes (or overnight). 
  2. Add panko breadcrumbs to a shallow dish. Add the cake flour and water to another shallow dish and mix to make the dredge. 
  3. Remove yuba from the marinade and let excess liquid drip off. Place on a cutting board and then open the top and bottom folds. Sprinkle a bit of flour and then layer the yuba (as thick as you like, I used two pieces per cutlet).
  4. Add oil to a pot / deep pan (you can either shallow fry or deep fry). 
  5. Dip the yuba into the dredge and then coat with panko breadcrumbs. Fry on both sides until golden brown (about 1 1/2 minutes on each side).
  6. Place on a wire rack to allow excess oil to drop off. Serve with shredded cabbage, fresh vegetables and tonkatsu sauce. Enjoy!


  • Helpful Equipment: wire rack, tongs
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer). 

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About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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  1. This is a great recipe! I’ve made it several times. At my HMart they had yuba sheets refrigerated, not frozen. So they were dried. But it worked fine actually, I just mixed warm water with the soy, garlic, and boullion to rehydrate them while marinating. This worked great. So delicious, the leftovers are even better (reheated in the toaster oven to restore crispness). I made sandwiches with tonkatsu sauce, mayo/sour cream sauce, and cabbage slaw for my husband and he gobbled them up! I will say I find the recipe a bit hard to follow (and maybe because I was working with different sheets), but after making it a few times, we’re all good 🙂

  2. This recipe is a winner! Quick and easy but tastes like it took bourse to make! It was my first time cooking with yuba and I definitely picked the right recipe to start with.

  3. This recipe was quick, easy, and so crunchy yum. I had never cooked with yuba before and I am glad I started with this recipe!

  4. I would never have tried cooking with yuba if it weren’t for this recipe and now I’m a huge fan! Super easy to follow and so delicious with rice and Lisa’s Best Japanese Curry recipe. I could eat this by itself too – such good flavor!

  5. SO GOOD. first time pressing tofu (and I was successful without the press). A lot of work, not a recipe I repeat often. Definitely resemebles chicken fingers!!!

  6. I’ve never made katsu before! Even adapting this to be gluten free, it was tasty! Thank you for the recipe and inspiration!