Teriyaki Tofu 'Katsu' Rice Bowls (Vegan) by @thefoodietakesflight
𝗥𝗘𝗖𝗜𝗣𝗘
𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦 - 𝗧𝗢𝗙𝗨 '𝗞𝗔𝗧𝗦𝗨'
• 2x 240g (480g) blocks fresh extra firm tofu
• Canola oil, for frying
• Teriyaki sauce (recipe link in bio)
𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦 - 𝗕𝗔𝗧𝗧𝗘𝗥
• 1/2 cup flour
• 1 tbsp + 2 tsp cornstarch
• 1 tsp baking powder
• 1 tsp salt
• 1 tsp sweet paprika powder (optional)
• 1/2 cup water
𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦 - 𝗕𝗥𝗘𝗔𝗗𝗜𝗡𝗚
• 1 cup Japanese breadcrumbs, or more as needed
𝗜𝗡𝗦𝗧𝗥𝗨𝗖𝗧𝗜𝗢𝗡𝗦
1. Drain water from the tofu by wrapping them in paper towels and then placing a heavy flat surface (a board or plate) on top of each. Leave for 15 minutes until water has been absorbed by the towels.
2. Slice each tofu into 1/2 inch (1.3 cm) thick square slabs. You may be able to slice one tofu into three slabs, depending on the thickness of your tofu.
3. Prepare the batter by mixing all the ingredients until smooth. In another plate or tray, add the breadcrumbs.
4. Place each tofu in the batter then coat into the breadcrumbs. Repeat this step for the rest of the tofu.
5. Heat the oil in a frying pan. Once hot (you can test this by putting in some bread crumbs) add in the tofu. Fry for around 6-8 minutes over medium heat until golden brown. Take out of the oil then turn off the heat.
6. Let cool for 10-15 minutes then diagonally into 3/4-inch thick strips. Drizzle with some teriyaki sauce and enjoy with rice. Enjoy!
