This special Bites on a Budget recipe was created by Relle Lum, local chef and owner of popular recipe blog Keeping It Relle. Visit her site for more delicious, budget-friendly dishes!
Relle
Tofu
Dredge & Crust
1. Prep tofu: Pat dry and cut the block into 4 slabs (or 8 smaller cutlets). Press quickly by sandwiching between towels and a skillet for 5 minutes just to remove surface moisture.
2. Season: Whisk shoyu, vinegar, and sugar. Brush both sides of the tofu.
3. Set up dredge: Put cornstarch in one dish; beaten eggs in a second; mix panko, furikake, garlic powder, salt, and pepper in a third.
4. Coat: Dust tofu lightly in cornstarch (shake off excess), dip in egg, then firmly press into the furikake-panko so it’s fully coated.
5. Pan-fry: Heat a thin layer of oil in a large skillet over medium-high. Fry cutlets 2–3 minutes per side until golden and crisp. Drain on a rack or paper towel.
6. Serve: Slice tofu katsu into strips. Pile over rice or cabbage, drizzle with katsu sauce, and sprinkle more furikake. Add lemon if you like.
This special Bites on a Budget recipe was created by Relle Lum, local chef and owner of popular recipe blog Keeping It Relle. Visit her site for more delicious, budget-friendly dishes!
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