Tofu Katsu Over Rice
This is the vegetarian version of the famous Japanese Katsu dish. Super crispy fried tofu over rice with a tangy and sweet katsu sauce.
What you will need
14 ounces Extra Firm Tofu
¼ cup AP Flour
pinch of Salt
pinch of Black Pepper
2 tsp Mustard Powder
⅛ tsp Cayenne
1 Tbsp Smoked Paprika
1 tsp Onion Powder
1 cup Panko Bread Crumbs
1 1/2 cups Vegetable Oil
20 ounces Microwavable White Rice
2 Tbsp Ketchup
1 1/2 Tbsp Worcestershire Sauce
1 Tbsp Oyster Sauce
2 tsp Sugar(Nutritional facts 402 calories, 23.05 g fat, 40.46 g carbohydrates, 8.08 g protein, 61 mg cholesterol, 417 mg sodium)
How to cook
Slice the tofu into 1/2 inch slabs. Use paper towels to dry the tofu.
Season the flour with a generous pinch of salt and pepper, mustard powder, cayenne, and paprika.
Mix the seasonings into the flour until fully incorporated.
Season the panko breadcrumbs with a pinch of salt and pepper.
Crack the eggs into a flat bottomed bowl and whisk with a fork.
Dredge the tofu in the flour, then in the egg, and finally the panko bread crumbs. I recommend using one hand for the dry ingredients and one hand in the egg. Then you won't end up breading your fingers as well!
Repeat these steps with all the tofu.
Add the oil to a skillet and heat it to 370°F.
Add the tofu carefully to the hot oil. Fry for about 3 minutes on each side. Keep an eye on the oil temperature if you have a thermometer to try to keep it up at 370°F while frying.
Use a wire rack over paper towels to place the fried tofu once finished. This will help prevent the bread crumbs from becoming soggy.
Add ketchup, and Worcestershire sauce to a small mixing bowl.
Add the oyster sauce and sugar as well and mix until combined.