Baked Tofu Katsu with Yuzu Kosho sauce

  • Lunch

When I first tasted Tofu Katsu, I was mind blown by how good it is. I finished two blocks worth of Tofu Katsu in one sitting. Compared to the pork counterpart, the tofu makes the katsu so much more tender! How can something be so healthy yet so delicious?! Paired with the zesty kick from Yuzu Kosho (Yuzu Chili Paste), the dish is just pure love. You’ve got to give this recipe a try!

Tofu Katsu with Yuzu Kosho

5 from 1 vote
Recipe by George L. Course: LunchCuisine: JapaneseDifficulty: Medium


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Cooking time





Crispy Oven-baked Tofu Katsu paired with the zesty kick from Yuzu Kosho. Recipe adopted from Jessica Uy, The Foodie Takes Flight.


  • 1 block firm tofu

  • 1/2 cup flour

  • 1/2 cup water

  • 1 tablespoon cornstarch

  • 1 teaspoon baking powder

  • 1 pinch chili powder

  • 1 teaspoon salt

  • 1 cup of panko breadcrumbs

  • 1 tablespoon oil

  • Yuzu Kosho Sauce
  • yuzu kosho (yuzu chili paste)

  • water, for sauce consistency


  • Press liquid out of the tofu by covering it with a dry towel and weighing it down with a heavy object (or use a tofu press if you have one).
  • While the tofu is being pressed, prepare the batter by mixing the flour, cornstarch, baking powder, salt, and red pepper powder. You want to first combine the dry ingredients and then slowly add the water while whisking to ensure there are no lumps.
  • Pour the breadcrumbs into a pan, and drizzle one tablespoon of oil. Toast the breadcrumbs until they are slightly golden in color. Be sure to constantly stir the breadcrumbs to ensure they are toasted evenly!
  • Pre-heat the oven to 200 degrees C (392 degrees F). Slice the tofu in half lengthwise (knife parallel to cutting board). Set up two stations, one with the batter and one with the toasted panko breadcrumbs.
  • First, dip the tofu blocks into the batter and let excess batter drip off. Then, place the battered tofu blocks into the toasted panko breadcrumbs. Press the breadcrumbs in well.
  • Bake the Tofu Katsu for 20 minutes. Cool on a wire wrack so the bottom does not become soggy. Enjoy it with the yuzu kosho sauce — it brings the flavor to another level!


  • When breading (in general), I like to keep one hand strictly in the wet batter and one hand strictly in the dry breadcrumbs.

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