Tempeh Katsu with Tonkatsu Sauce

Photo Credit: Tempea Natural Foods

Crispy on the outside, tender and savory on the inside — this tempeh katsu is a plant-based twist on a Japanese classic. Marinated tempeh cutlets are breaded in crunchy panko and pan-fried to golden perfection. Served with a bold, tangy-sweet vegan tonkatsu sauce, it’s perfect over rice, paired with curry, or tucked into a sandwich. This satisfying, protein-packed dish is simple enough for weeknights, yet impressive enough for guests.

Cuisine: Japanese Prep: 20 mins Cook: 15 min Total: 35 mins

Yields: 2 servings - Makes ~1/2 cup Tonkatsu Sauce

Ingredients:

For the tempeh:

• 1 (8 oz) block tempeh

• 2 cups water or vegetable broth (for simmering)

For the marinade:

• 2 tbsp soy sauce or tamari

• 1 tbsp rice vinegar

• 2 tbsp lemon juice

• 1 tsp maple syrup or agave

• 1 tsp sesame oil

• 1/2 tsp garlic powder

• 1/2 tsp ground ginger

For the breading:

• 1/3 cup all-purpose flour

• 1/3 cup unsweetened plant-based milk

• 1 tsp cornstarch (for thickening)

• 1 cup panko breadcrumbs

• Salt and pepper, to taste

For pan-frying/air frying:

• Neutral oil (like canola, grapeseed, or avocado), for shallow frying

For the tonkatsu sauce:

• 1/4 cup tomato paste

• 2 tbsp vegan Worcestershire sauce (1 tbsp soy sauce + 1 tsp balsamic vinegar for quick DIY version)

• 1 tbsp soy sauce or tamari

• 1 tbsp mirin or rice vinegar

• 1 tbsp maple syrup or sugar

• 1/2 tsp garlic powder

• 1/4 tsp ground ginger

Instructions:

1. Cut the tempeh in half crosswise, then slice each piece in half horizontally to make 4 thin cutlets.

2. Simmer the tempeh in water or vegetable broth for 10 minutes to remove bitterness. Drain and let cool.

3. Whisk all marinade ingredients in a shallow dish. Add tempeh slices and marinate for at least 15 minutes (or up to overnight for more flavor).

4. Prepare the Breading Station:

   • In one bowl: whisk flour, plant milk, and cornstarch until smooth.

   • In another bowl: spread out the panko breadcrumbs and season with a pinch of salt and pepper.

5. Bread the Tempeh: Dip each marinated tempeh slice into the wet batter, then press into the panko until fully coated.

6. Heat a thin layer of oil in a skillet over medium heat. Fry the tempeh for about 2–3 minutes per side or until golden and crispy or use air fryer at 400°F for 3-5 minutes per side. Drain on a paper towel-lined plate.

7. To make tonkatsu sauce, mix all ingredients in a small bowl or jar until smooth and well combined. Taste and adjust seasoning — add more maple syrup for sweetness, vinegar for tang, or soy sauce for saltiness. Enjoy!