Why This Recipe Works

We wanted a crispy tofu version of a Japanese favorite. To complement the crispy fried tofu, we served the tofu with a light cabbage salad with scallions and lemon. For ease, we used bottled tonkatsu sauce.

Before You Begin

We prefer the cabbage to be thinly sliced on a mandoline for the best presentation and texture. For a vegan version, substitute 6 tablespoons liquid plant-based eggs for the eggs. Serve with rice.

Instructions

Combine cabbage, scallions, lemon juice, and ¼ teaspoon salt in bowl. Squeeze and massage with your hands until cabbage is slightly wilted, about 1 minute. Set wire rack in rimmed baking sheet and line half of rack with triple layer of paper towels.

Whisk eggs, soy sauce, flour, and remaining 1 teaspoon salt together in shallow dish. Place panko in large zipper-lock bag and lightly crush with rolling pin; transfer to second shallow dish. Pat tofu dry with paper towels. Working with 1 tofu slab at a time, dredge in egg mixture, allowing excess to drip off, then coat all sides with panko, pressing gently to adhere. Transfer to unlined side of wire rack.

Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add tofu and cook until deep golden brown, about 3 minutes per side. Transfer to lined side of wire rack. Season cabbage salad with salt to taste. Serve tofu drizzled with tonkatsu sauce, passing extra sauce separately.