Vegan Tofu Katsu Noodle Bowl
Ingredients
- 3 servings noodles of your choice, cooked according to package instructions
- 16oz firm tofu, pressed to remove liquid
- blanched vegetables (such as bok choy)
- oil for frying
Noodle sauce
- 3 tablespoons soy sauce or tamari
- 2 tablespoons mushrooms stir fry sauce
- 1 tablespoon dark soy sauce
- 3 teaspoons toasted sesame oil
- a few shakes 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 white pepper
- panko breadcrumbs
Preparation
Prepare noodle sauce by mixing soy sauce, mushrooms stir fry sauce, dark soy sauce, toasted sesame oil, and white pepper until well combined; set aside
Drain tofu and press to remove liquid by placing between towels or refrigerating overnight in its package
Cut tofu into 3 rectangular slices and season with salt
Whisk flour, salt, white pepper, and cold water in a large plate until a thick batter forms, adding more flour if needed
Dredge tofu slices in the batter, shaking off excess, then coat with panko breadcrumbs, pressing gently to adhere
Heat a thin layer of oil in a non-stick pan over medium heat; shallow fry tofu until golden brown on both sides, flipping only when one side is fully cooked
Transfer fried tofu to a paper towel-lined plate to drain excess oil
Cook noodles according to package instructions, then toss with noodle sauce until well coated, seasoning to taste if needed
Serve tofu katsu with noodles and blanched vegetables
