• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Okonomi Kitchen
  • Home
  • About
  • Recipes
    • Sweet
    • Breakfast
    • Entree
    • Sides
    • Beverages
    • Condiments
  • Contact
  • Shop
    • eBooks
  • How-to
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Privacy Policy
×

Home

Yuba Katsu

August 5, 2021 By Lisa Kitahara 41 Comments

Jump to Recipe

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:

  • Kaki Fry
  • Wagyumelon Katsu
  • Tofu Katsu Curry
  • Vegan Tonkotsu Ramen with Tofu Katsu

If you recreate this Yuba Katsu recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
Hungry for more? Be sure to subscribe to my newsletter and follow along on Instagram, Youtube and Pinterest for more deliciousness!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Yuba Katsu


★★★★★

5 from 35 reviews

  • Author: Lisa Kitahara
Print Recipe
Pin Recipe

Ingredients

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 ½ tbsp cake flour (or all purpose flour // 22g)
  • ¼ + 2 tablespoon flour (45g)
  • ¼ - ⅓ cup water (70ml)
  • ½ cup Panko (40g)
  • oil for frying

Instructions

  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 ½ 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!

Notes

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

Did you make this recipe?

Tag @Okonomikitchen on Instagram and hashtag it #okonomikitchen

Okonomi Kitchen is a participant in the Amazon Services LLC Associates Program. When you purchase something through my amazon affiliate links, I earn a small commission that helps me produce consistent content at no cost to you. Thank you for supporting my plant based kitchen! 

More Japanese Recipes

  • Japanese CoCo Ichibanaya-Style Curry (Vegan)
  • miso balls on a plate
    Miso Balls 味噌玉 (Instant Miso Soup)
  • Curry Ramen (カレーラーメン)
  • Toshikoshi Soba (New Year’s Eve Soba) 年越しそば

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Meg says

    August 06, 2021 at 9:54 pm

    This recipe was super easy and fun to make and the results were delicious!

    ★★★★★

    Reply
  2. Michelle Ocfemia says

    August 08, 2021 at 11:48 am

    So crunchy and so tasty 😋 You have to try if you are a katsu lover.

    ★★★★★

    Reply
  3. Ratna S. Taming says

    August 12, 2021 at 9:45 am

    I've already rebake this receipe, simple but yummy.. Thank you so much Lisa for sharing your receipes

    ★★★★★

    Reply
  4. Ratna S. Taming says

    August 12, 2021 at 9:59 am

    I've already rebake this receipe, so simple but yummy thank you so much Lisa for sharing receipes

    ★★★★★

    Reply
  5. Valene says

    August 16, 2021 at 5:08 pm

    Simply delicious !!!

    ★★★★★

    Reply
  6. Cel says

    August 17, 2021 at 10:09 pm

    Tried this and my family was blown away! Dredging in flour and water was a great idea — kept the yuba well coated so the outside remains crisp and the inside was juicy but not oily.

    ★★★★★

    Reply
  7. Christina says

    August 19, 2021 at 2:17 am

    I recently decided to go vegan so my friend showed me Lisa's IG account for some food inspo and she does not disappoint!! This katsu recipe is better than any meat katsu i've ever had. I was blown away and made extra for the next few days (and it was still crunchy!)

    ★★★★★

    Reply
  8. Natalie says

    August 22, 2021 at 5:11 pm

    i’ve never thought to use yuba in this way and the results were delicious! it really does stay juicy and the layers add such a great textural experience. i served it as a sando and will definitely make again!

    ★★★★★

    Reply
  9. ria says

    August 22, 2021 at 5:57 pm

    SOO good i cant believe how addicting this is

    ★★★★★

    Reply
  10. Didi schaller says

    August 22, 2021 at 8:57 pm

    New family favourite! Loved the creativity in making this dish. First time using yuba! Love love love!

    ★★★★★

    Reply
  11. Stephanie says

    August 29, 2021 at 1:55 am

    This was literally so fun for me to make!! So delicious!!! I’m a girl that doesn’t really cook or do well at it, but mannn Lisa’s recipes are easy to follow and it came out so gooood! Thank you Lisa for sharing your talent and love for coooking!!

    ★★★★★

    Reply
  12. Giorgia says

    August 30, 2021 at 6:47 am

    I already tried some recipes, and I will try this one too! I love vegan/asian food, and this blog is a truly source of information! Thanks

    ★★★★★

    Reply
  13. Rosie says

    August 30, 2021 at 7:23 am

    Hi, I have a packet of dried yuba sheets, bought from the shelf. They are large sheets. Can I use these ?

    Reply
    • Lisa Kitahara says

      August 30, 2021 at 10:36 am

      I would use frozen for this one! You could try but the texture will be very different.

      Reply
  14. Laura says

    August 31, 2021 at 1:02 am

    Wow! This recipe was so flavorful, crunchy, and delicious. I found the Yuba in the freezer section of my local Asian food market as “bean curd paper”. I rehydrated it with a bit of water as it was dry, then marinated it as directed. I will absolutely be making this again and sharing it with friends.

    ★★★★★

    Reply
  15. wongette says

    August 31, 2021 at 5:01 am

    I can't stop making this! It is simple to make and soooooooo yummy! I ove the texture of it! My non-vegan family members enjoyed this as well! Thank you so much for making food like this so accessible!

    ★★★★★

    Reply
  16. Vicki says

    September 04, 2021 at 1:01 pm

    I have been a follower on IG for some time now. I just recently tried this recipe. It was amazing, the instructions were clear and easy, but it think it was all in the crunch to me. Thank you Lisa, you rock

    ★★★★★

    Reply
  17. Vicki says

    September 05, 2021 at 12:18 am

    I have been a follower on IG for some time, drooling over the recipes. I made this Yuba Katsu and it was everything and then some. The crunch is magical and all the recipes are so easy to follow. Thanks Lisa, YOU ROCK!!!

    ★★★★★

    Reply
  18. Cece says

    September 07, 2021 at 7:03 am

    Absolutely delicious! First time trying and it was so much easier than expected!

    Definitely going to make it again in the future

    ★★★★★

    Reply
  19. Bête comme chou - Mathilde says

    September 07, 2021 at 10:59 am

    Very crunchy and taste so good, thank you !

    ★★★★★

    Reply
  20. Leah says

    September 16, 2021 at 2:54 am

    How many servings does this make? I'm excited to make this! Going to try it out on some friends tomorrow!

    Reply
    • Lisa Kitahara says

      September 16, 2021 at 10:01 am

      two! I hope you enjoy 🙂

      Reply
  21. al may says

    September 20, 2021 at 9:27 pm

    I just made this3 today and am so happy with how delicious it turned out! I can't wait to make it again!

    ★★★★★

    Reply
  22. Livvy says

    September 23, 2021 at 2:38 pm

    Amazing recipe!! I love the texture of the yuba, I was worried the crumb wouldn't stick well to the layers of the tofu skin but it works super well

    ★★★★★

    Reply
  23. Anneke Hielkema says

    September 29, 2021 at 2:30 am

    This recipe is on my favorites list, and for good reason! It is so warm, rich and comforting - I really loved the techniques in this recipe - my only (personal) downside is I had dried yuba, and I didn't love the texture I ended up with. It reminded me a bit much of chicken skin and I couldn't disassociate, and the flavour wasn't there for me either, perhaps if I can find frozen yuba it may yield a different result? I retried it with frozen, thawed and pressed tofu.... and that was a winner!! The crispy crunchy katsu was beauuuutiful with the warm rich hug of the curry.. might just make it again this week, thanks heaps!!

    Anneke, NZ

    ★★★★

    Reply
  24. Charisse Jan Santillan says

    October 11, 2021 at 7:58 am

    this is SO GOOOOD!!!! quite tedious for me to make but it was all worth it!!! very comforting as it reminded us of our fave katsu meals.... and the it was filling too. love love this recipe! Thank you!!!

    ★★★★★

    Reply
  25. Nicole says

    October 23, 2021 at 10:58 am

    This was soooooo good!

    ★★★★★

    Reply
  26. Delores says

    October 30, 2021 at 4:27 pm

    Wow wow wow I was so impressed with this recipe I think this is my new favorite food. Super simple and fun to make. 12/10

    ★★★★★

    Reply
  27. Jaime Rivera jr. says

    November 11, 2021 at 1:22 am

    This was absolutely amazing, the texture and overall seasonings was great. Would definitely make again and again and again and again

    ★★★★★

    Reply
  28. Onwdis says

    November 15, 2021 at 11:40 am

    I had a yuba package for years and didn't know how to use it, this recipe is perfect.
    It's easy and fun, the result is the best. Love the texture.
    Thanks for the recipe!!

    ★★★★★

    Reply
  29. Sylvian says

    November 17, 2021 at 6:55 pm

    Ahhhhh!!! So freaking good!!! What I love about this was it soo easy and yet soo freaking delicious. The ingredients are affordable, something that we all need because vegan meals are so expensive so homemade recipes like this is a great help.

    Sooo flavourful and very crispy as well. Hubby was almost in tears, he said he can eat this everyday!

    ★★★★★

    Reply
  30. Vivian says

    December 06, 2021 at 2:03 pm

    This recipe looks so good! Going to give it a try this week. Do I have to defrost the bean curd?

    Reply
    • Lisa Kitahara says

      December 12, 2021 at 11:35 pm

      Yes 🙂

      Reply
  31. LAURA says

    January 07, 2022 at 10:11 am

    I've tried it and it tastes incredibly good. I love all your recipes. Thanks so much for sharing them 🖤

    ★★★★★

    Reply
  32. Brandie says

    January 10, 2022 at 1:07 pm

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

    ★★★★★

    Reply
  33. Ashley says

    January 21, 2022 at 11:48 pm

    This recipe is such a quick, easy, and delicious way to prepare yuba!

    ★★★★★

    Reply
  34. Caitlin says

    January 22, 2022 at 4:08 am

    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!!!

    ★★★★★

    Reply
  35. Beverly says

    April 09, 2022 at 9:44 pm

    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!

    ★★★★★

    Reply
  36. Andrea Thompson says

    April 20, 2022 at 11:50 pm

    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!

    ★★★★★

    Reply
  37. Andrea Thompson says

    April 22, 2022 at 10:57 am

    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.

    ★★★★★

    Reply
  38. Samantha says

    April 24, 2022 at 7:25 pm

    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 🙂

    ★★★★★

    Reply

Primary Sidebar

About Me

Hi! I'm Lisa. Welcome to Okonomi Kitchen! Here you'll find delicious vegan recipes that are healthy, simple & easy to make.
Read More;

Let's Connect!

  • Instagram
  • Pinterest
  • YouTube

SIGN UP TO GET NEW RECIPES DELIVERED TO YOUR INBOX!
(+ FREE Vegan Protein Smoothie Guide + 7 Delicious Recipes)

Footer

  • Privacy Policy

Footer

↑ back to top

About

  • Privacy Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact
  • Services
  • Media Kit
  • FAQ

Copyright © 2023 OKONOMI KITCHEN. Privacy Policy