Vegan Tofu Katsu

Instructions

1. Step 1

   Wrap the drained tofu in a clean kitchen towel and press it beneath a cutting board weighted with the skillet. After pressing, cut it into 8 even slabs and pat the surfaces dry.

   Timer: 15 min (fixed)

   Ingredients used: 600.0 gr Tofu

   Cookware: Chef Knife, cutting board, kitchen towel, large skillet

2. Step 2

   Prepare the shredded cabbage and cut the lemon into wedges; set both aside for serving.

   Timer: 5 min (fixed)

   Ingredients used: 200.0 gr Cabbage, 1.0 piece Lemon

   Cookware: Chef Knife, cutting board

3. Step 3

   Whisk the flour, soy milk, salt, and black pepper in a shallow bowl until a smooth, thick batter forms.

   Timer: 2 min (fixed)

   Ingredients used: 70.0 gr All-Purpose Flour, 1.0 gr Black Pepper, 4.0 gr Salt, 120.0 ml Soy Milk

   Cookware: Shallow bowl, whisk

4. Step 4

   Spread the panko breadcrumbs in a second shallow bowl.

   Timer: 1 min (fixed)

   Ingredients used: 120.0 gr Panko Breadcrumb

   Cookware: Shallow bowl

5. Step 5

   Dip each tofu slab into the batter, let the excess drip off, then press it firmly into the panko until coated on every side.

   Timer: 5 min (fixed)

   Cookware: Shallow bowl

6. Step 6

   Pour the vegetable oil into the skillet and heat it over medium heat until it shimmers.

   Timer: 3 min (fixed)

   Ingredients used: 60.0 ml Vegetable Oil

   Cookware: large skillet

7. Step 7

   Fry the coated tofu in two batches until crisp and deep golden, about 3 to 4 minutes per side. Turn each piece only once when possible.

   Timer: 15 min (fixed)

   Cookware: large skillet, tongs

8. Step 8

   Transfer the fried tofu to a wire rack set over a baking sheet and let it drain briefly.

   Timer: 2 min (fixed)

   Cookware: baking sheet, tongs, wire rack

9. Step 9

   Slice the tofu katsu if desired and serve it with the shredded cabbage, lemon wedges, and tonkatsu sauce.

   Timer: 2 min (fixed)

   Ingredients used: 60.0 ml Vegan Tonkatsu Sauce

   Cookware: Chef Knife, cutting board