Tofu Katsu Noodle Bowl
Ingredients
- 3 servings noodles (choice)
- 14 oz firm tofu
- blanched veggies (e.g., bok choy), optional
- garlic oil (optional)
- oil for frying
- panko breadcrumbs as needed
Noodle sauce
- 3 tablespoons soy sauce or tamari
- 2 tablespoons vegan oyster sauce
- 1 tablespoon dark soy sauce (thick)
- 3 teaspoons toasted sesame oil
- a few shakes white pepper
Preparation
Mix the noodle sauce ingredients together and set aside until ready to use, adjusting taste as needed.
Cut the tofu into 3 large slabs and press between towels to remove moisture, then season with salt.
Mix the batter using 3/4 cup all-purpose flour, 1/2 to 3/4 cup ice-cold water, 1/2 teaspoon salt, and a few shakes of white pepper until well-combined and thick, adding more flour if necessary.
Dredge the tofu in the batter, shake off excess, and coat with panko breadcrumbs, lightly pressing them in.
Heat a non-stick pan with a thin layer of oil, enough to cover one-third of the tofu height, and shallow fry until golden brown on both sides, avoiding flipping until one side is fully cooked.
Remove the tofu and set on a paper towel to absorb excess oil.
Cook the noodles according to package instructions.
Toss the cooked noodles with the noodle sauce until well coated, seasoning if needed.
Blanch the veggies until slightly softened.
Serve the tofu katsu with the sauced noodles and blanched veggies.
Tips
Use garlic oil optionally with the blanched veggies for added flavor.
Adjust the noodle sauce and noodle seasoning to personal taste preferences.
