Description
Breaded and fried tofu katsu cutlets with a simple Tonkatsu-inspired sauce, rice, cabbage and cucumber for a satisfying and delicious plant-based meal.
Ingredients
For the Tofu
- 1 (350g) block extra-firm tofu, drained and patted dry
- 1 cup panko breadcrumbs (60 g)
- 2 tbsp ground flax (14 g)
- ½ cup water (120 mL)
- 1/3 cup all-purpose flour (40 g)
- ½ tsp garlic powder
- ½ tsp onion powder
- salt and pepper
- 2 tbsp neutral oil, like avocado or grape seed oil
For the Katsu Sauce
- ¼ cup ketchup (70g)
- 2 tsp chili-garlic sauce
- 1 ½ tbsp soy sauce
- 2 tsp vegan Worcestershire sauce
- 1 tsp maple syrup
- ¼ tsp garlic powder
- 2–3 tsp water, to slightly thin sauce
For Serving
- cooked Jasmine or Basmati rice
- 4 cups green cabbage, finely shredded, with a mandolin if possible (215 g)
- cucumber, cut into half-moons
- sesame seeds
- green onion
Instructions
- Slice Tofu: Drain the tofu and cut into three long, thin rectangular pieces.
- Press Tofu: Transfer tofu slabs to a clean kitchen towel and fold it over them. Place a baking sheet on top and weight it down, with a heavy item like a cast iron pan, to press out extra moisture. Press the tofu for 10-15 min.
- Make Katsu Sauce: While the tofu presses, stir all ingredients for the katsu sauce together, until combined.
- Prepare Breading: In one shallow bowl, combine the ground flax and water, whisk to combine and slightly thicken. In another bowl, stir together flour, garlic powder, onion powder and season with salt and pepper. In a third bowl, add the Panko breadcrumbs. Set your breading station up like an assembly line, first the flour, then the flax mixture and finally the Panko. You may also want a baking sheet with a wire rack on it to transfer the coated tofu to.
- Dredge Tofu: Working with one tofu slab at a time, toss both sides in flour mixture, then dip into flax mixture. Lastly, toss in panko, turning and pressing to coat all sides. Transfer breaded tofu to a wire rack on a baking sheet. Repeat with remaining tofu.
- Fry Tofu: In a large pan, cast iron works well, heat 2 tbsp oil over medium heat. When the oil is hot, add 1-2 slabs breaded tofu. Avoid overcrowding the pan, you may have to cook the slabs in two batches and add more oil as needed. Cook tofu for 3-4 min per side, until golden-brown and crisp all over. Transfer tofu to a wire rack. Repeat with remaining tofu cutlets. Tip: You can keep tofu warm on the wire rack, in a low temperature oven, until ready to serve.
- Serve: Once the slabs are all cooked, slice them into into ½-inch slices. Serve rice in bowls, then arrange cabbage, cucumbers and tofu on top. Drizzle katsu sauce over top, then sprinkle with sesame seeds and green onions.
Notes
Tofu katsu is best enjoyed fresh while it’s hot and crispy though it can be stored in an airtight container in the fridge for a few days.Leftover katsu can be enjoyed cold or reheated in a pan or in the oven. The katsu sauce can be prepared in advance and stored up to 4 days in the fridge.
The veggies were kept plain as the sauce should provide enough flavour to coat and season everything but if you’d like to dress the cabbage, mix 2 tbsp each rice vinegar, soy sauce, mirin and oil with 1/2 tbsp sesame oil and 2 tsp sugar and then toss with the shredded cabbage.
Nutrition facts include tofu katsu and sauce.
Nutrition
- Serving Size: 1
- Calories: 484
- Sugar: 11 g
- Sodium: 814 mg
- Fat: 21 g
- Carbohydrates: 52 g
- Fiber: 6 g
- Protein: 22