Tofu Katsu with spicy sweet-sour Sauce

🧂 Ingredients

• 1 block firm tofu

  10.5 oz
• oil

  for frying
• ⅓ cup soy milk

  or other non-dairy milk
• ⅓ cup all-purpose flour

  or sub gluten-free flour
• 1 tbsp cornstarch
• 1 tsp paprika powder
• ⅔ tsp salt
• 3.5 oz panko breadcrumbs

  or other (gluten-free) breadcrumbs or crushed cornflakes
• 4 tbsp sweet chili sauce

  or ketchup + garlic & chili to taste
• 2 tbsp strained tomatoes
• 1-2 tbsp soy sauce

  or tamari
• ½ tbsp vegan Worcestershire sauce

  optional
• rice
• napa cabbage
• spring onions

  finely sliced, to garnish
• sesame

  for garnish
• fresh limes

Instructions

• 1 First, cut the tofu into 3 slices. Then wrap it in paper towels (or in a clean
  tea towel) and squeeze out as much liquid as possible. It is best to place a
  heavy pan or another heavy object on top of it and set aside for about ½ hour
  until the tofu looks very dry.
• 2 Now take 2 shallow bowls. In one bowl, whisk together all the ingredients for
  the flour mixture (soy milk, flour, corn starch, paprika powder, and salt).
  Place the Panko breadcrumbs into the other bowl.
• 3 Dip the tofu slices into the flour mixture first, then roll them in the Panko
  breadcrumbs and finally place them on a plate.
• 4 Heat some oil in a large pan and fry the breaded tofu slices for about 5 minutes
  on each side until golden brown and crispy.
• 5 Meanwhile, cook the rice, chop the napa cabbage and stir together all the
  ingredients for the sauce.
• 6 Cut the crispy tofu katsu into slices and serve it over rice and napa cabbage
  with the sauce. Sprinkle with fresh spring onions and sesame seeds as desired.
  Drizzle a splash of lime juice over your meal and enjoy it!

Nutrition Info