Daily Vegan Recipe - Tofu Katsu Noodle Bowl .

Daily Vegan Recipe - Tofu Katsu Noodle Bowl .

Recipe (yields 3 servings)⁣


~ 3 servings noodles of your choice - cooked based on package's instructions⁣

~ 16oz firm tofu, pressed to remove liquid⁣

~ blanched veggies (used bok choy)⁣

~ oil for frying⁣

Noodle sauce (for 3 servings):⁣

Mix together 3 tablespoons soy sauce/tamari, 2 tablespoons mushrooms stir fry sauce (recipe on highlight), 1 tablespoon dark soy sauce, 3 teaspoons toasted sesame oil, a few shakes of white pepper until well combined. Set aside until ready to use.⁣

Tofu coating: ⁣

~ 3/4 cup all-purpose flour⁣

~ 1/2 - 3/4 cup cold water⁣

~ 1/2 teaspoon salt⁣

~ a few shakes of white pepper⁣

~ panko breadcrumbs⁣

Tofu prep: Remove tofu from its packaging & drain to discard liquid. Press tofu block in between towels to remove moisture. (Or you can put the tofu back into its package & refrigerate overnight to drain out the liquid) Cut tofu into 3 rectangle slices & season with salt. ⁣

Batter: In a large plate, whisk together all-purpose flour, salt & white pepper with water until all incorporated. The batter's consistency should be thick, if not, add more flour. Dredge tofu in the batter, shake off excess & coat with panko breadcrumbs. Lightly press breadcrumbs into the tofu. Heat up a non-stick pan with a thin layer of oil (enough to cover 1/3 of the tofu height), shallow pan-fry until golden brown on both sides. Try not to flip until one side is fully cooked. Remove & set tofu on a paper towel to absorb excess oil.⁣

Cook noodles based on package's instructions & toss them with noodle sauce until all noodles are well coated. Season accordingly, if needed. ⁣

Serve tofu Katsu with noodles & blanched veggies.⁣


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