Tofu Katsu Noodle Bowl
Ingredients
- 3 servings noodles of your choice
- 16 ounces firm tofu
- blanched veggies (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 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
Press tofu to remove liquid by wrapping in towels or refrigerating in its package overnight, then cut into 3 rectangle slices and season with salt
Whisk together all-purpose flour, salt, white pepper, and water in a large plate to make a thick batter, adjusting consistency as needed
Dredge tofu slices 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, then drain on paper towels
Cook noodles according to package instructions
Mix the noodle sauce ingredients together until well combined and set aside
Toss cooked noodles with the noodle sauce until well coated, seasoning if needed
Blanch the veggies until tender
Serve the fried tofu katsu with the sauced noodles and blanched veggies
