Crispy Yuba Katsu: Tofu-Skin Cutlets

• 1 package frozen yuba (about 4 pieces)
• 1 tbsp soy sauce (≈15 ml)
• 1 garlic clove, minced (≈5 g)
• 1 tsp vegan bouillon powder (≈3 g)
• 1 1/2 tbsp cake flour or all-purpose flour (≈22 g)
• 1/4 cup + 2 tbsp flour (≈45 g total)
• 1/4–1/3 cup water (approximately 70 ml)
• 1/2 cup panko breadcrumbs (≈40–54 g depending on packing)
• Oil for frying (vegetable, canola, or other neutral oil)

Instructions

1. Prepare the marinade: in a shallow dish whisk together the water, soy sauce, minced garlic, and vegan bouillon powder. Submerge the yuba pieces, cover, and let them soak for 15 minutes at room temperature or refrigerate overnight for deeper flavor and a juicier texture.
2. Set up a breading station: place panko breadcrumbs in a shallow dish. In another shallow dish combine the cake flour (or all-purpose flour) with the measured water to create a smooth dredge. Use the remaining flour on a separate plate for dusting if you prefer a thicker crust.
3. Prepare the yuba: remove the yuba from the marinade and let any excess liquid drip off. Place the pieces on a cutting board, gently open the top and bottom folds, and if desired sprinkle a light dusting of flour between layers. For a thicker cutlet, layer two yuba pieces together; one piece will yield a thinner katsu.
4. Heat the oil: add enough oil to a pot or a deep pan for shallow or deep frying. Heat the oil to medium-high — it should be hot enough that a breadcrumb sizzles immediately when added (around 340–350°F / 170–175°C if using a thermometer).
5. Bread the yuba: dip each yuba piece briefly into the dredge so it is evenly coated, then press into the panko so the crumbs cling well. Shake off any loose crumbs and carefully place the coated pieces into the hot oil.
6. Fry until golden: fry for about 1 1/2 minutes per side, adjusting time to achieve an even golden-brown crust. If using thicker layers or lower heat, fry slightly longer while monitoring so the crumbs do not burn.
7. Drain and serve: transfer the cooked yuba katsu to a wire rack or paper towel-lined plate to drain excess oil. Serve immediately with shredded cabbage, fresh vegetables, and tonkatsu sauce or your preferred condiment. Yuba katsu is excellent with rice, in sandwiches, or over curry.

• Helpful equipment: a wire rack helps the katsu stay crisp after frying; tongs make turning easier and safer.
• Texture tips: soaking time affects texture — a longer soak tenderizes and infuses more flavor. Layering multiple yuba sheets gives a more substantial, ‘meaty’ bite.
• Frying tips: maintain steady oil temperature to get an even crust. If the oil cools too much the crust will absorb more oil; if it’s too hot the exterior may brown too quickly before the center warms through.
• Nutritional information disclaimer: nutrition data is an estimate and will vary depending on specific ingredients and portion sizes.