Tofu Katsu
When done right, tofu katsu delivers everything you want in a comfort food meal—crispy, golden coating on the outside, tender tofu on the inside.
Ingredients
- 1/2 head green cabbage-sliced thin
- 3 scallions-cut into 2" pieces
- 1 tbsp lemon juice
- 1 1/4 tsp salt-divided
- 2 eggs
- 2 tbsp soy sauce
- 1 tbsp all-purpose flour
- 1 1/2 cups panko bread crumbs
- 14 oz firm tofu-cut into 8 slabs
- vegetable oil for frying
- tonkatsu sauce-see link for recipe
Instructions
- Combine cabbage, scallions, lemon juice and 1/4 teaspoon salt in a bowl. Massage cabbage until slightly wilted, about 1 minute.
- Whisk eggs, soy, flour and salt together in a shallow dish.
- In a second shallow dish add panko,
- Pat tofu dry with paper towels. Dip tofu slab in egg mixture so it covers both sides allowing excess to drip off. Then into panko pressing down slightly to get panko to stick, coating both sides, Transfer to wire rack
- Heat oil in a large non stick skillet on medium high until oil shimmers. Add tofu being careful to not overcrowd the pan and cook until golden brown, about 3 minutes. flip and repeat. Transfer to a paper towel lined tray and salt,
- Serve with Tonkatsu sauce. Click here for recipe.