How To Prepare Karekatsu Smoked Tofu

Karekatsu smoked tofu, basted with teriyaki sauce, is an ideal fusion of textures and flavors. The crispy outer layer of the deep-fried tofu contrasts beautifully with the savory, slightly sweet glaze of the teriyaki sauce, while the smoky undertones of the tofu add complexity to the dish. This recipe is simple to prepare and pairs well with a variety of sides, offering a plant-based, protein-rich alternative to traditional katsu dishes.

It’s also versatile: feel free to experiment with different tofu types, seasonings, or even homemade teriyaki variations to suit your taste. Whether you’re seeking a comforting meal for two or an impressive dish to share, this karekatsu tofu recipe brings a Japanese-inspired culinary experience to your table.

This recipe combines the savory, smoky flavors of tofu with the crispy texture of katsu (deep-fried breaded tofu), finished with a sweet and savory teriyaki sauce. The combination of textures and flavors makes this dish satisfying and unique.

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Ingredients

For the Smoked Tofu Katsu:

• 200g smoked tofu (firm)
• ½ cup all-purpose flour
• ½ cup water
• 1 teaspoon soy sauce
• 1 teaspoon cornstarch
• 1 cup panko breadcrumbs (Japanese-style breadcrumbs)
• Oil for deep frying (vegetable, canola, or peanut oil)

For the Teriyaki Sauce:

• 3 tablespoons soy sauce
• 2 tablespoons mirin (Japanese sweet rice wine)
• 1 tablespoon sake (or dry white wine)
• 1 tablespoon sugar
• 1 teaspoon grated ginger
• 1 teaspoon sesame oil (optional)
• 1 teaspoon cornstarch mixed with 2 teaspoons water (to thicken sauce)

Optional Garnishes:

• Sliced spring onions
• Toasted sesame seeds
• Pickled ginger (gari)

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Equipment Needed

• Cutting board: To prepare the tofu and other ingredients.
• Knife: For slicing the tofu.
• Bowls: For flour mixture, panko breadcrumbs, and dipping tofu.
• Whisk or fork: For mixing batter and teriyaki sauce.
• Small saucepan: For making teriyaki sauce.
• Deep frying pan or pot: For frying the tofu.
• Tongs or chopsticks: For flipping tofu while frying.
• Slotted spoon or spider strainer: To remove tofu from oil.
• Paper towels: For draining excess oil from fried tofu.
• Small brush: For basting the tofu with teriyaki sauce.
• Plates: For serving.

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Preparation Time:

20 minutes

Cooking Time:

15 minutes

Total Time:

35 minutes

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Step-by-Step Preparation and Cooking Instructions

1. Prepare the Tofu

• Slice the tofu: Start by slicing the smoked tofu into slabs, roughly 1 cm thick. Aim for 4 pieces in total, about the size of a typical katsu cutlet. Pat the tofu dry with paper towels to remove any excess moisture, as this will help with frying.

2. Prepare the Breading Station

• Flour mixture: In a bowl, whisk together the flour, cornstarch, water, and soy sauce. This mixture will act as the batter to coat the tofu.
• Panko breadcrumbs: Pour the panko breadcrumbs into a separate shallow dish. Panko is preferred for its light, crispy texture, perfect for a katsu-like crust.

3. Bread the Tofu

• Dip the tofu in the batter: One at a time, dip each tofu slice into the flour mixture, ensuring it is completely coated.
• Coat with panko: Immediately press the tofu into the panko breadcrumbs, ensuring each piece is fully covered on all sides.

4. Heat the Oil

• Prepare for frying: Pour enough oil into a deep frying pan or pot to cover the tofu slices when frying (about 2 inches deep). Heat the oil to 180°C (350°F). You can test the oil by dropping in a small piece of panko—if it sizzles and turns golden in about 15-20 seconds, the oil is ready.

5. Fry the Tofu

• Fry the tofu pieces: Carefully place the breaded tofu into the hot oil. Fry in batches to avoid overcrowding the pan, frying 2-3 pieces at a time.
• Cook until golden brown: Fry each tofu piece for 2-3 minutes on each side, or until the tofu is golden and crispy. Use tongs or chopsticks to flip them.
• Drain on paper towels: Once the tofu is cooked, remove from the oil using a slotted spoon and transfer to a plate lined with paper towels to drain excess oil.

6. Make the Teriyaki Sauce

• Combine ingredients: While the tofu is frying, whisk together soy sauce, mirin, sake, sugar, ginger, and sesame oil (if using) in a small saucepan. Bring the mixture to a gentle simmer over medium heat.
• Thicken the sauce: After simmering for about 2-3 minutes, stir in the cornstarch slurry (cornstarch mixed with water) to thicken the sauce. Continue cooking for another 1-2 minutes until the sauce has thickened to a glaze-like consistency.
• Remove from heat: Once thickened, remove the sauce from the heat and set aside.

7. Baste the Tofu with Teriyaki Sauce

• Baste the tofu: Once the tofu has drained, use a brush to generously baste each piece with the teriyaki sauce, coating it evenly on all sides. Alternatively, you can toss the tofu in the sauce directly for a more intense coating.

8. Serve

• Plate the tofu: Serve the teriyaki-basted tofu hot, garnished with sliced spring onions, toasted sesame seeds, and pickled ginger for added flavor and texture.
• Pairing suggestions: Serve with a side of rice, steamed vegetables, or a fresh salad for a well-rounded meal.

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Nutritional Information (per serving)

This recipe yields two servings. The nutritional information below is approximate and based on common ingredients. Values will vary depending on specific products used.

• Calories: 350 kcal
• Protein: 12g
• Carbohydrates: 40g
• Fat: 16g
  • Saturated Fat: 2g
• Fiber: 3g
• Sugars: 6g
• Sodium: 1300 mg

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Tips for Success

• Ensure the tofu is dry: Excess moisture in tofu can cause the coating to become soggy and may cause the oil to splatter during frying. Pat the tofu as dry as possible before breading.
• Oil temperature matters: Keeping the oil at the correct temperature (180°C/350°F) is crucial for achieving a crispy texture without making the tofu greasy. Too cool, and the tofu will absorb too much oil; too hot, and it will burn before cooking through.
• Customize your teriyaki sauce: Adjust the balance of sweetness and saltiness in the teriyaki sauce according to your taste. If you prefer a sweeter glaze, add a little extra sugar or mirin. For more depth, add a splash of rice vinegar or a pinch of red pepper flakes.
• Double-frying option: If you want extra-crispy tofu, you can try double frying. Fry the tofu pieces once, let them rest for a minute, and then fry them again for 1-2 minutes for a crunchier texture.