Koya Dofu Vegetarian Cutlet

Koya Dofu Vegetarian Cutlet

This is a main dish that you can prepare at any time since it uses a dry ingredient that keeps very well. It also makes a perfect item for bento! This recipe is vegetarian, vegan, and Buddhist diet-friendly.

Ingredients: 2 servings

Koya dofu
2 blocks
Salt and pepper
to taste
Flour slurry (with cake flour)
as needed
Flour (cake flour)
as needed
as needed
Olive oil
as needed
For the sauce (optional)
to taste
Basil pesto
to taste


1. Soak the koya dofu in water to reconstitute.
2. Drain the koya dofu, then cut each piece in half. Since the size of the tofu varies depending on the brand, cut to your desired size.
3. Season with salt and pepper, then lightly coat with flour.
4. Dunk the koya dofu from Step 3 in the flour slurry, then thoroughly coat in panko.
5. Pour a generous amount of olive oil into a frying pan, heat, and shallow-fry both sides.
6. Plate and serve with ketchup or basil pesto.

Story Behind this Recipe

Ever since I started cooking vegetarian cuisine, this has been a standard dish in our home. It's also perfect as a bento item. Koya dofu can be used in a variety of ways, so I recommend keeping them in stock!