Tofu Katsu Over Rice
4 portions
25mThis 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 Flour
pinch of Salt
pinch of Black Pepper
2 tsp Mustard Powder
⅛ tsp Cayenne
1 Tbsp Smoked Paprika
1 tsp Onion Powder
2 Eggs
1 cup Panko Bread Crumbs
1 1/2 cups Vegetable Oil
20 ounces Microwavable White Rice
KATSU SAUCE
2 Tbsp Ketchup
1 1/2 Tbsp Worcestershire Sauce
1 Tbsp Oyster Sauce
2 tsp Sugar
(Nutritional facts 206 calories, 15.39 g fat, 11.68 g carbohydrates, 6.09 g protein, 149 mg cholesterol, 472 mg sodium)How to cook
1
2
Slice the tofu into 1/2 inch slabs. Use paper towels to dry the tofu.
3
Season the flour with a generous pinch of salt and pepper, mustard powder, cayenne, and paprika.
4
Mix the seasonings into the flour until fully incorporated.
5
Season the panko breadcrumbs with a pinch of salt and pepper.
6
Crack the eggs into a flat bottomed bowl and whisk with a fork.
7
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!
8
Repeat these steps with all the tofu.
9
Add the oil to a skillet and heat it to 370°F.
10
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.
11
Use a wire rack over paper towels to place the fried tofu once finished. This will help prevent the bread crumbs from becoming soggy.
12
Add ketchup, and Worcestershire sauce to a small mixing bowl.
13
Add the oyster sauce and sugar as well and mix until combined.
14
Comments