Crispy Tofu Katsu Without Deep Frying—How Do I Keep the Panko On?

My panko coating keeps slipping off tofu when I pan-fry or air-fry. I use extra-firm tofu, press it ~20 minutes, then marinate briefly (soy, ginger, garlic). I skip eggs and try a flour–panko dredge, but the crumbs fall off when I flip or after the first bite. I want a truly crisp katsu-style crust with minimal oil and equipment I have: air fryer, oven, and cast-iron skillet. What’s the best binder and order of operations to make the coating stick? Any tips for pre-toasting panko, chilling breaded cutlets, or the right temps/timing for air fryer vs. oven vs. shallow fry? Pantry options: cornstarch, potato starch, rice flour, mayo, Dijon, aquafaba, and panko.

What works for me is a dry surface + sticky binder + set time. Steps

Use aquafaba or a quick flax “egg” as your binder. I do

Go for a two-part crust for extra adhesion