TOFU KATSU ANYONE?!?
These crispy and crunchy will satisfy all your taste buds for sure!
1 block of firm or extra firm tofu, drained and dried
1 cup all-purpose flour (separated into 1/2 cups)
1/2 cup unsweetened nondairy milk
1 tablespoon cornstarch
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
1 cup of panko breadcrumbs
Oil to fry
2 tablespoons ketchup
2 tablespoons vegan worcestershire sauce
3 teaspoons of stir-fry sauce
2 teaspoons of vegan sugar
In small mixing bowl, combine all katsu sauce ingredients together until well combined and set aside.
Cut tofu into four pieces, about 1/2 inch thick and lengthwise, should be the size of the tofu block.
Get three shallow bowls, add 1/2 cup flour and cornstarch in the first bowl, mix the unsweetened nondairy milk, remaining flour, garlic powder, paprika, and salt i the second bowl (stir until well combined)
in the third bowl, add the panko breadcrumbs.
Take one piece of tofu and dip into the flour cornstarch mixture, then dip into the wet flour mixture, making sure both sides are coated, then dip into the panko breadcrumbs. Set aside and repeat with the remaining pieces and let sit for about 5 minutes.
In a heavy saucepan, heat oil and carefully add coated tofu pieces to oil. Fry until golden brown, approximately 4-5 minutes on each side. Remove and let drain on paper towel.
Serve with katsu sauce and rice. ENJOY!