Vegan Tonkatsu

Instructions

1. Step 1

   Drain the tofu and pat it dry. Cut each block horizontally into two broad cutlets, place them between clean towels, and press under a weighted plate for 20 minutes.

   Timer: 20 min (fixed)

   Ingredients used: 600.0 gr Tofu

   Cookware: Chef Knife, cutting board, plate

2. Step 2

   Whisk the ketchup, vegan Worcestershire sauce, soy sauce, and brown sugar until the sugar dissolves. Set the tonkatsu sauce aside.

   Timer: 2 min (fixed)

   Ingredients used: 12.0 gr Brown Sugar, 60.0 ml Ketchup, 15.0 ml Soy Sauce, 30.0 ml Worcestershire Sauce

   Cookware: small bowl, whisk

3. Step 3

   Arrange the shredded cabbage and lemon wedges for serving.

   Timer: 3 min (fixed)

   Ingredients used: 280.0 gr Green Cabbage, 1.0 piece Lemon

   Cookware: Chef Knife, cutting board, plate

4. Step 4

   Pat the pressed tofu dry once more, then season both sides with the salt and black pepper.

   Timer: 2 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 3.0 gr Salt

   Cookware: plate

5. Step 5

   Place the flour, soy milk, and panko in three separate shallow bowls.

   Timer: 2 min (fixed)

   Ingredients used: 60.0 gr All-Purpose Flour, 100.0 gr Panko Breadcrumb, 120.0 ml Unsweetened Soy Milk

   Cookware: Shallow bowl

6. Step 6

   Coat each tofu cutlet in flour, dip it in soy milk, and press it firmly into the panko until covered on all sides.

   Timer: 6 min (fixed)

   Cookware: plate, Shallow bowl

7. Step 7

   Pour the canola oil into a heavy frying pan to a depth of about 1.5 cm. Heat it over medium heat to 175°C.

   Timer: 5 min (fixed)

   Ingredients used: 500.0 ml Canola Oil

   Cookware: frying pan

8. Step 8

   Fry the cutlets in batches until deep golden and crisp, about 2 to 3 minutes per side. Transfer them to a wire rack set over a sheet pan.

   Timer: 10 min (fixed)

   Cookware: frying pan, kitchen tongs, Sheet Pan, wire rack

9. Step 9

   Slice the fried cutlets into strips and serve immediately with the cabbage, lemon wedges, and tonkatsu sauce.

   Timer: 2 min (fixed)

   Cookware: Chef Knife, cutting board, plate