Crispy Tofu Katsu with Tonkatsu Sauce
This crispy and juicy tofu katsu is the perfect 'chicken' substitute, drenched in tonkatsu sauce and paired with crunchy shredded cabbage!
Servings: 4
Ingredients
Tofu Katsu
- 450 g extra firm tofu 2 blocks
- 1/3 cup all-purpose flour
- 1/3 cup sparkling water
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp onion and garlic powder each (optional)
- 1/2 cup panko breadcrumbs add more if required
- neutral oil for frying
Vegan Tonkatsu Sauce
- 3 tbsp ketchup
- 2 tbsp vegan oyster sauce
- 1/4 cup vegan worcestershire sauce
- 1/4 cup sake
- 2 tbsp agave
- pinch asafoetida (hing)
Serving
- 4 servings rice or noodles
- scallions
- toasted white and black sesame seeds
- shredded cabbage
Instructions
- Freeze tofu overnight and thaw in microwave for 2-3 minutes. Wrap the tofu block in a clean kitchen towel and place a heavy object (like a pan) on top. Let it sit for 2-3 minutes remove excess moisture. Alternatively, you can use the tofu block as is and remove excess moisture.
- In one shallow bowl, add flour, sparking water, salt, black pepper and seasonings. Mix well.
- Add panko breadcrumbs into another bowl.
- Slice the tofu into half so it looks like 2 rectangular or square-ish slabs. Dip them into the plant milk mixture, ensuring all sides are covered.
- Press into panko breadcrumbs, coating thoroughly on both sides.
- Heat oil in a pan over medium heat. Fry the tofu pieces for a few minutes on both sides until golden brown and crispy.
- Remove and place on a wire rack or paper towel to drain excess oil. Once slightly cooled, slice into pieces.
- For the vegan tonkatsu sauce, combine all ingredients together and whisk until fully mixed.
- Serve tofu katsu over a bed of white rice with a generous drizzle of tonkatsu sauce. Pair with shredded cabbage and top with scallions & toasted sesame seeds. Enjoy!