Teriyaki Katsu Rice Bowls
Ingredients
- 2 240g blocks fresh extra firm tofu
- 1/2 tsp salt, or to taste*
- canola oil, for frying
- teriyaki sauce (recipe on my blog)
- batter
- 1/2 cup flour
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp sweet paprika powder, optional
- 1/2 cup water
- breading
- 1 cup japanese breadcrumbs, or more as needed
Preparation
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
Slice each tofu into 1/2 inch thick square slabs. You may be able to slice one tofu into 3 slabs, depending on the thickness of your tofu. Season with salt
Prepare the batter by mixing all the ingredients until smooth. In another plate or tray, add the breadcrumbs
Place each tofu in the batter then coat into the breadcrumbs. Repeat this step for the rest
Heat the oil in a frying pan. Once hot (you can test this by putting a little 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
Let cool for 10-15 minutes then slice diagonally into 3/4-inch thick strips. Drizzle with some teriyaki sauce and enjoy with rice
