BEST Vegan Katsu Recipe (Tofu Katsu)

[@duillleog]

INCREDIBLE!!!!! More vegan recipes, please and thanks! ♥️

[@NoRecipes]

Thanks! My philosophy on posting plant-based recipes is to only do so when I've got the recipe to a point that it's something omnivores will enjoy too. I have a plant based playlist here: kzbin.info/aero/PLP3Ew88wjvg9MBWLxiBvJGnxK-QCc3qXf and I have about 140 recipes on my website here: norecipes.com/diet/vegan/

[@MadebyYouandI]

Vegan tonkatsu! 🤣 I'm going to cry. 😆 Miso Katsu is my number one all time favorite food. 😁 It's a great recipe. The sauce is clever. Big thumbs up! Have a great week. Marc! ❤️👍🏻🍻

[@NoRecipes]

I love miso katsu too! Haven't done one yet here, but I did it recently on Bento Expo. You have a great week too!

[@TimsisTastyTable]

Hello👋 from Timsis Tasty Table. Wow It looks so delicious !😍 I feel hungry. Katsu is just fav...fav...fav. Thanks for sharing 🙋

[@NoRecipes]

You're welcome!

[@yarukineez0]

I gotta try that vegan katsu sauce! I've just been mixing vegan Worcestershire sauce, ketchup, and sugar, but this looks so much better. Always love seeing your plant-based recipes!!

[@NoRecipes]

Thanks Casey, I hope you enjoy it! Just published a vegan katsu curry recipe😉

[@alizanster]

Wow, looks really delicious! Definitely going to try your recipe. Thanks for sharing!

[@NoRecipes]

Thank you! I hope you enjoy it!

[@Blueskies1180]

Great recipe!!

[@NoRecipes]

Thank you!

[@murunochirbat7771]

Hi. Thank you for recepy. What is it panko please?

[@NoRecipes]

Panko is Japanese bread crumbs. It's made with the white part of sandwich bread and the crumbs tend to be larger than Western breadcrumbs.

[@nekobat1962]

Do you have a cookbook? These recipes are so amazing!

[@NoRecipes]

Thank you! I consider my food blog my living cookbook, it gets updated with a new recipe every week and I have over 1000 recipes there. I also co-wrote a book on Japanese bento called Ultimate Bento.

[@TeresasSweets]

omg no way I actually just made tofu katsu. I'll def be trying this version 😋

[@NoRecipes]

Hope you enjoy it, the freezing and pressing process really changes the texture of tofu and the marmite and veggie stock adds tons of flavor.

[@lenoredemers3560]

YAY!! A recipe for me to LOVE! ❤❤❤

[@NoRecipes]

Thanks Lenore!

[@kathcares]

Brilliant as always!🤩 You are the Umami Master! That looks so satisfying. Wishing you a great week! (Wondering if you can just keep the block of tofu frozen for awhile, and pull it out when you're ready to use it?)

[@NoRecipes]

Thanks Kathy! That's exactly how I do it. I usually just drain the packs of tofu when I buy them and throw them all in the freezer so they're there when I need them.

[@Salaza189]

The idea of using marmite to add umani is brilliant. I will give this a try ^^

[@NoRecipes]

It works well for for boosting umami in most foods, but it's really perfect for plant-based foods because it has a kind of beefy/porky flavor.

[@Maplecook]

Yeah, that one hit me outta left field too. It's a stroke of genius though!

[@catyork6070]

@@NoRecipes I've started sometimes using a spoonful of Marmite (or Marmite type spreads, such as the similar one from Aldi) in some of my meals too (works well in soups, etc) to boost flavours and it works nicely! Of course, one of the best things in the world to eat (and most simple!) is some Marmite on hot buttered toast, or a toasted bagel, etc. So Yummy!! Marmite haters must be lacking in good taste! P.S. Thank you for pronouncing Worcestershire Sauce properly! A lot of Americans seem unable to do that (of course it's pronounced Wuss-ter-sheer, not War-sester-shyer as most Americans seem to like to call it!).

[@NoRecipes]

@@catyork6070 To be honest, I'm not a huge fan of marmite on toast.I've tried to like it, but it always kind of makes me feel like I'm spreading bouillon concentrate onto bread. I guess it's one of those things you had to grow up with😅. I do think it's a brilliant ingredient for cooking though, especially for plant-based cooking. As for the pronunciation of Worcestershire sauce, I think it might be a regional thing. There's a town in Massachusetts called Worcester and everyone from there pronounces it correctly. I do use the American pronunciation for things like aluminum/aluminium, etc.

[@catyork6070]

​@@NoRecipes The trick with having Marmite (or its copycats, i.e. Vegemite, or the Aldi equivalent, etc) on toast, or toasted bagels, etc, is to remember that a little goes a long way! Melt the butter on the toast or whatever first and then spread a little Marmite around. It's delicious! Also, it's nice with cheese on toast too (do the toast, spread a little butter, then a little Marmite, add the cheese, then grill until bubbling and done. Again, very yummy! Also, following your cue about using it in some meals for umami I've even been adding a little to my last couple of batches of home-made pasta sauce! I ran out of my usual all-purpose seasoning (Kucharek, which I think is Polish but widely available now here in the UK) that I add to most savoury meals, and I also had no Italian seasoning left either so I just added the usual salt & pepper to the sauce as it was cooking, a small teaspoon of sugar to offset the acidity of the tomatoes, a bit of general purpose Caribbean type seasoning, a bit of Mexican seasoning that I'm using up and also a teaspoon or so of Marmite. The sauce is yummy and I just had a big bowl of the pasta! It's nice to 'tweak' recipes according to what's available to hand, etc, and not being afraid to experiment a little! P.S. You're always so chirpy and upbeat, Watching your videos makes me smile (and they're educational too!). P.P.S. Regarding the town of Worcester in Massachuetts, the locals probably pronounce the word correctly because I think many of the East coast towns, etc, in America, and Canada too, had lots of English settlers so there are many familiar place names that are shared between there and here in the UK (ditto many places in Australia too where, years ago, many of our convicts were shipped to and settled - and nowadays immigration there is so much tighter!!).

[@AS-uy8fg]

That looks amazing! What do you recommend to replace the sake with? 😁

[@NoRecipes]

Thanks! You can always learn more about the ingredients (and possible substitutes) on the full written recipe on my website. The link is in the video description.

[@LifeIsMessyImLearningAsIGrow]

I’m happy I found your channel. This video is very helpful. It’s informative and easy to follow. I’ve been enjoying cooking tofu in a bunch of different ways. Thanks for teaching me something new. I make cooking videos on KZbin too. Im so fortunate to learn from creative talents creators like you. I hope we can learn more from each other!

[@NoRecipes]

I'm happy to have you here, thank you for the kind words! What are some of your favorite ways to cook tofu?

[@andreaherzog-kienast9343]

Thank you for the recipe. This days (in Europe, Germany) we are often not able to buy frying oil (sold out). If you can get it, it's too expensive. Sunflower or canola oil raised from 1 EURO to 5 Euro per Liter. So recipes need to be fryed are right now not on my list :(. Will keep it for later.

[@NoRecipes]

Oh wow, I'm sorry to hear that. We've seen crazy price hikes here in Japan and with the yen taking a dive over the past few weeks, it's only going to make things worse. I hope the cost of staples like cooking oil stabilizes for you soon!

[@Squ1d_4k]

just hit 100k already !!!!! less then 100 Left !!

[@NoRecipes]

😅 just a few more...

[@KittyStandardTime]

Can you tell me a little more about the grater? I’d like to have one like that!

[@kathcares]

I have been trying to find one like Marc's for about a year now, and I haven't been able to find that exact one. If you follow the Amazon link in the description, Marc has listed a similar daikon grater. I haven't purchased that one yet; still hoping to find the identical one.

[@NoRecipes]

It's a Japanese daikon grater. Unfortunately I don't think the exact same one is produced anymore. I bought it 10 years ago and the teeth are starting to get dull so I've been looking for a replacement but I can't find the same one.

[@NoRecipes]

@@kathcares Sadly I don't think it's made anymore. I got it at a store called Tokyo Hands about a decade ago and I've been back there looking for it several times.

[@KittyStandardTime]

@@kathcares thanks!

[@KittyStandardTime]

@@NoRecipes thanks mark!

[@leighDrusllalyle2304]

Wow! This looks amazing and I am a hard and fast carnivore! But the big surprise is that you can get Marmite there! Here I was thinking you couldn't get it out of the UK. Could you make a thicker sauce with Marmite so you can make a slightly thicker coat on the tofu?

[@NoRecipes]

Hi Leigh, by freezing and defrosting the tofu, it changes the texture so that it is more porous and meaty. This allows a thin marinade to penetrate into the tofu so it gets seasoned right down to the core. If you were to make the marinade thicker, it would not penetrate into the tofu as deeply so it won't have the same meaty juicy texture. As for the availability of Marmite, I got it on Amazon here in Japan 😄

[@leighDrusllalyle2304]

@@NoRecipes Thanks for this! Seems you literally can get anything in Japan! 😆😂😆

[@mochimoshi7599]

what brand of panko do you use? It's much bigger pieces than we usually use

[@NoRecipes]

I can't remember the exact one I used for this recipe but unless you live in Japan it's unlikely you'll find it. I used to make my own from sandwich bread using a food processor when I lived in the US.

[@mochimoshi7599]

@@NoRecipes ok thank u! I noticed sandwich bread gets browned much more quickly than panko. Is there a specific type or brand of bread you used? Or is it expected.

[@NoRecipes]

@@mochimoshi7599 Sandwich bread should take longer to brown since it still contains a lot of water vs packaged panko which is dry. Does the bread you use contain sugar? I used "milk bread" from an Asian bakery in NYC.

[@mochimoshi7599]

@@NoRecipes oh ok! I'll try with milk bread. thank you so much for the responses

[@xael]

Can this be done without the sake? If not, is there a non alcoholic vegetarian substitute ?

[@NoRecipes]

Sake is added to the sauce for umami and flavor. You can use MSG as a substitute for the umami, but there is no suitable substitute for the flavor. If you're concerned about the alcohol, it burns off when you cook it. You can watch this to learn more about why sake is so important in Japanese food: kzbin.info/www/bejne/eWPTZ4CEaaqJm6M

[@xael]

@@NoRecipes Thank you for the response, I will check it out.

[@dajuanacarson731]

How could I do the sauce sugar free as I've just found out I'm diabetic. Ty!

[@NoRecipes]

You may want to consider a different sauce as sweetness is one of the defining characteristics of this sauce. A better option might be Japanese curry. I have a Katsu Curry (this with a vegan curry sauce) recipe in the works so keep an eye out for that. The other option is to try to find sugarless substitutes for ingredients like ketchup, date syrup and apple juice, but these all add their own flavor in addition to sweetness so it's not just a matter of substituting in a sweetener.

[@dajuanacarson731]

@@NoRecipes thank you I will and if I find a diabetic one for this I will let you know.🙂

[@XEyedN00b]

Is there a way I could make this work with an air fryer or not really? I am concerned about deep frying those

[@rubyaliza1854]

Worcestershire sauce has anchovies in it!

[@NoRecipes]

That's why you need to use vegan Worcestershire sauce as listed in the ingredients... If you're in the US there are a couple brands including Annie's and Wizard's.

[@popi5356]

love the recipe!! definitely gonna try it out ∩^ω^∩

[@NoRecipes]

Thanks! I hope you enjoy it!

[@Maplecook]

Even as a dedicated carnivore, I can say that I would eat the sh*t outta that! I got shocked for a second, because I saw the shoumi kigen, and thought that the tofu had expired 5 years ago. haha

[@NoRecipes]

That's my goal with any of my plant-based recipes😆 Yea the order of dates here threw me for a while, it's especially confusing when they use Gengō.

[@Maplecook]

@@NoRecipes Now THAT brings back memories! I arrived in the summer of Heisei 6, and when I saw the year number 6 on packages, I was like, "WTF??"

[@NoRecipes]

@@Maplecook 😆 Sometimes the dates come in both formats on the same document just to make sure you're on your toes🙄

[@Maplecook]

I've eaten SO much, "vegan adjacent," (to use your words) food this week, I thought I was doing a favour for my body. And then last night, H made one of the biggest steaks I ever ate! hahahaha I ate dat sumbitch right up!

[@NoRecipes]

🤣 I've been eating okayu for the past 2 weeks, stomach is finally cooperating and I had me a ribeye from Costco the other day.

[@Maplecook]

@@NoRecipes That sounds like ROCKIN' good time!!! hahahaha

[@McMortison]

Yummi

[@NoRecipes]

Thanks Sven!

[@spazzwazzle]

Good lord, that looks tasty T_T

[@NoRecipes]

Thanks!

[@tvtalkwithavi]

Mmmmmmmm 🤤😋

[@NoRecipes]

Thanks 😄

[@nickmorales8146]

Damn Marc I have no idea how I missed this one mark but it definitely going to try this one it'll add another tofu dish to one of my meatless weekdays I just can't begin to tell you how much I love tofu when I was in Tokyo way back in the day my girlfriend's brother took me outside of the city and we went into the country and we went to this little place where the guy would make fresh tofu you can get like the fresh silk or you could get the firm or the extra firm and people would come by like early early in the morning and they would leave their containers at his door to his I guess a little shop or whatever and he would fill it with the type of tofu that they wanted cuz it would be notes and stuff and and that was the first time I never had fresh warm tofu and I mean just made the soft tofu was warm and it had like the consistency of of like putting and then he made like you know the the firm and the extra firm and stuff and I'll tell you what I've never forgotten that it's something that I miss is getting fresh tofu anyways mark it was nice reminiscing with you brother but I got to go so as always your friend in southern Nevada Nicholas

[@NoRecipes]

Hi Nicholas, there's nothing better than freshly made silken tofu, I'm glad to hear you had a chance to enjoy it! Thanks for sharing your experience!

[@arieswildchild]

May I ask a question? Why all the japanese recipes are including tons of sauces and always onion and garlic? This is not the first asian cooking channel I watch and I've never actually seen japanese to cook a simple recipe with products that are not soaked in say sauce and other stuff, every single one. Do you even eat natural stuff like salad with only salth and oil? How can you tell one thing tastes good since it's always dipped into tons of ingredients?

[@kathcares]

There are lots of different styles of Japanese cooking, and some don't include onions and garlic, like Shōjin Ryōri(精進料理), which is the cuisine of Japanese Buddhist monks. But what most people are looking for are the kinds of dishes that they find in Japanese restaurants or classic Japanese home cooking. Those are the videos that get watched. The foundational flavors of Japanese cuisine are fermented foods. The cuisine is very ancient, and preservation of food was essential before refrigeration. So soy sauce, sake, miso, and salted fish were common flavors, and still form the foundation of Japanese cuisine. There are recipes on this channel that don't include those elements, but they are few, because anyone can make a simple salad with no instruction. It's the complex flavors that people have experienced as Japanese food that they want to recreate and need instruction to do so. Like this video. It's helping vegans experience a flavor that they enjoyed when they ate meat. And even if they never tasted it, the flavor is an experience of Japanese culture. Hope this helps.

[@anoniem8154]

damn i love the recipe but you sound so forced positive its anoying. camera work is sick tho 👍

[@NoRecipes]

Um... thanks🤷🏻‍♂️

[@anoniem8154]

@@NoRecipes sorry if i sou ded rude, just wanted to try and give you some feedback (:

[@NoRecipes]

@@anoniem8154 Telling someone their attitude is annoying isn't helpful, but I appreciate the thought.

[@anoniem8154]

@@NoRecipes well, ofcourse i dont know you in person, but forced positivity is a thing a lot of youtubers do. Im happy for you you're so happy naturally 👍