047 / 75 · Plant Meals with a Proper Center

Baked Tofu Katsu with Edamame Rice

8 tofu cutlets with edamame rice; 2 cutlets per serving · Active 35 min · Cook 35 min · Total 1 hr 5 min

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This baked tofu katsu gets its golden color from crumbs that are toasted before they meet the tofu. That small step is more dependable than waiting for pale breadcrumbs to brown while the tofu dries out in the oven. A thin flour slurry holds the coating, and a separate tangy sauce keeps the crust crisp until serving. Each of the four portions includes two cutlets and an equal share of rice with edamame, making the plate complete rather than a snack with an unnamed side.

Jump to ingredients

Crisp baked tofu katsu cutlets with edamame rice and a separate sauce cup.

Start with the right tofu

Firmness labels are not identical across brands. Choose extra-firm tofu that can be lifted without sagging, drain it and press gently while preparing the rice. Cut each block into four broad slabs rather than many thin pieces. Broad cutlets are easier to coat and turn, and the center stays pleasantly tender. A vacuum-packed super-firm block may need little pressing, but still blot every face dry.

Golden crumbs before baking

The crumbs are toasted in the measured oil in a skillet, then cooled on a plate so they do not immediately thicken the slurry. Press them onto both broad faces and the edges of each cutlet. Let excess slurry drip off before the crumb stage; a heavy wet coating can slip off the tofu. A metal tray and a single uncrowded layer allow heat to reach the underside as well as the top.

Keep the sauce to one side

Katsu-style sauce brings sweet, sharp and savory notes from ketchup, vinegar, soy sauce and a small measured amount of sugar. It is intentionally served separately or spooned alongside the tofu at the last moment. Pouring it across the entire tray defeats the crisp coating you just made. For tomorrow's lunch, pack sauce in a small lidded container and reheat the cutlets in an oven or air fryer when one is available.

Ingredients

  • 2 blocks extra-firm calcium-set tofu, drained (800 g total drained weight)
  • 1 1/3 cups dry long-grain white rice (250 g), rinsed
  • 2 cups water (480 ml/480 g), for rice
  • 2 cups frozen shelled edamame (300 g)
  • 1/2 teaspoon fine salt (3 g), divided
  • 2 tablespoons neutral vegetable oil (30 ml/28 g)
  • 1 2/3 cups panko breadcrumbs (100 g)
  • 1/2 cup all-purpose flour (60 g)
  • 6 tablespoons water (90 ml/90 g), for coating
  • 1/4 cup tomato ketchup (60 g)
  • 1 tablespoon reduced-sodium soy sauce (15 ml/16 g)
  • 1 tablespoon rice vinegar (15 ml/15 g)
  • 2 teaspoons brown sugar (8 g)

Set out

Rimmed metal baking tray and baking paper, Medium saucepan with lid, 10-inch/25 cm skillet, Two shallow coating dishes, Clean kitchen towel

Allergens

Soy, Wheat. Check labels and substitutions.

Make it

  1. Heat oven to 425°F/220°C and line the metal tray with baking paper. Wrap drained tofu in a clean towel, place a board on top and press gently for 15 minutes. Cut each block into four broad slabs.
  2. While tofu presses, combine rice, 2 cups water and 1/4 teaspoon salt in the saucepan. Bring to a boil, cover and cook on very low heat for 15 minutes. Scatter frozen edamame over the rice, cover again and cook 5 minutes more, until rice is tender and edamame is fully cooked; follow the edamame package if it requires longer than 5 minutes. Keep the pan covered and add a tablespoon of hot water if the rice becomes dry before the beans finish. Remove from heat and rest covered 10 minutes; follow package instructions if your rice requires different hydration.
  3. Heat oil in the skillet over medium heat. Add panko and stir for 4–5 minutes, until evenly golden, then spread in a shallow dish. In the second dish, whisk flour with the 6 tablespoons water and remaining 1/4 teaspoon salt to make a smooth thin coating.
  4. Blot tofu dry. Dip each slab in flour slurry, let excess drip away, then press into golden crumbs on all sides. Place in one layer on the tray. Bake 25–30 minutes, carefully turning once halfway, until crisp and hot through.
  5. Whisk ketchup, soy sauce, vinegar and brown sugar until sugar dissolves. Fluff rice and edamame together. Serve each person one-quarter of the rice, two cutlets and one-quarter of the sauce, kept beside the crust.

A cutlet is the useful unit

Keep the eight cutlets intact during storage and slice them only at serving. The crumb coating protects the broad faces, while a row of pre-cut strips has far more exposed edges to dry out. Count two cutlets into each of four meal containers before dividing the rice.

A useful detail

The recipe is calculated assuming all coating and crumbs are used. Press stray crumbs onto the cutlets rather than adding an uncounted extra handful to the tray.

Another way

  • For a simpler side, omit edamame and stir 300 g cooked green peas through the rice instead; the nutrition estimate will change.
  • Use 60 g barbecue sauce in place of the ketchup mixture for a different dip, checking its allergens and sweetness.

Keep it well

Cool and refrigerate cooked rice/edamame in shallow portions within 1 hour and use within 24 hours of the rice being cooked; reheat once, covered with a little water, to 165°F/74°C throughout, then eat immediately. Do not store it for another reheating. Refrigerate tofu and sauce separately within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below for up to 3 days. Reheat tofu in a 375°F/190°C oven until its center reaches 165°F/74°C. Pack cold with two cold sources. The crumbs are crispiest on the first day.