Vegan tofu katsu

Name: Vegan tofu katsu
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Asian, Japanese
Ingredients: 150 firm tofu, pressed to remove liquid; Oil for frying; 50g all-purpose flour or gluten-free flour; 60g cold water (adjust according to the flour's brand); 1/4 teaspoon salt; A few shakes of white pepper; Shiitake Mushroom Powder (optional); Five spice powder (optional); 20g panko breadcrumbs or more may be needed

6 steps

Prep:20minCook:20min

Updated at: Thu, 17 Aug 2023 11:25:38 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories5714.2 kcal (286%)

Total Fat300.3 g (429%)

Carbs85.5 g (33%)

Sugars24.7 g (27%)

Protein667.1 g (1334%)

Sodium2313.9 mg (116%)

Fiber55.8 g (199%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

150firm tofu

pressed to remove liquid

oil for frying

For the batter

50gall-purpose flour

or gluten-free flour

60gwater

cold, adjust according to the flour's brand

¼ teaspoonsalt

white pepper

a few shakes

Shiitake Mushroom Powder

optional

five spice powder

optional

20gpanko breadcrumbs

or more may be needed

Instructions

For the batter

Step 1

Whisk together all-purpose flour, salt, and white pepper until all incorporated in a large shallow plate.

Step 2

Add the water and stir to combine. The batter's consistency should be thick like a pancake batter, if not, add more flour or viceversa

Tofu

Step 3

Dredge tofu in the batter, shake off excess, then coat with panko breadcrumbs.

Step 4

Lightly press breadcrumbs into the tofu.

Step 5

Heat up a non-stick pan with a thin layer of oil (enough to cover 1/3 of the tofu height). Then slowly place tofu in and shallow pan-fry until golden brown on both sides.

Step 6

Try not to flip until one side is fully cooked. Remove and place tofu on a paper towel to absorb excess oil.

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