Tofu Katsu Noodle Bowl
Ingredients
- 3 servings noodles of your choice
- 16 oz firm tofu
- blanched veggies (used 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
Remove tofu from its packaging and drain to discard liquid, then press tofu block in between towels to remove moisture or refrigerate overnight in its package to drain liquid, cut into 3 rectangle slices and season with salt.
Mix together the noodle sauce ingredients and set aside until ready to use.
In a large plate, whisk together all-purpose flour, salt and white pepper with water until incorporated, adjusting consistency to thick if needed.
Dredge tofu in the batter, shake off excess and coat with panko breadcrumbs, lightly pressing them in.
Heat up a non-stick pan with a thin layer of oil to cover about one-third of the tofu height, shallow pan-fry until golden brown on both sides without flipping until one side is fully cooked, then remove and set on a paper towel to absorb excess oil.
Cook noodles based on package instructions and toss them with noodle sauce until well coated, seasoning accordingly if needed.
Blanch the veggies until slightly softened.
Serve tofu katsu with noodles and blanched veggies.
