Tofu Katsu Noodle Bowl
Ingredients
- 3 servings noodles of your choice
- 16 ounces firm tofu
- blanched vegetables such as bok choy
- oil for frying
Noodle sauce
- 3 tablespoons soy sauce or tamari
- 2 tablespoons mushroom stir fry sauce
- 1 tablespoon dark soy sauce
- 3 teaspoons toasted sesame oil
- a few shakes of white pepper
Tofu coating
- 3/4 cup all-purpose flour
- 1/2 to 3/4 cup cold water
- 1/2 teaspoon salt
- a few shakes of white pepper
- panko breadcrumbs
Preparation
Mix together the noodle sauce ingredients until well combined and set aside until ready to use
Remove tofu from its packaging, drain to discard liquid, and press to remove moisture
Cut the tofu into three rectangular slices and season with salt
In a large plate, whisk together all-purpose flour, salt, white pepper, and water until incorporated, adjusting for a thick batter consistency
Dredge each tofu slice in the batter, shake off excess, and coat with panko breadcrumbs, pressing lightly to adhere
Heat a thin layer of oil in a non-stick pan to cover about one-third of the tofu height and shallow fry until golden brown on both sides, avoiding flipping until one side is done
Remove fried tofu and set on paper towels to absorb excess oil
Cook noodles based on package instructions
Toss the cooked noodles with the noodle sauce until well coated and season if needed
Blanch the vegetables until slightly softened
Serve the tofu katsu with the sauced noodles and blanched vegetables
Notes
Pressing tofu can be done by wrapping in towels or refrigerating overnight in its package to drain liquid
Mushroom stir fry sauce recipe is available on the original source's highlight
