Tofu Katsu Noodle Bowl
Ingredients
- 3 servings of noodles choice
- 14oz firm tofu, pressed
- blanched veggies (used bok choy)
- 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
- 3 teaspoons toasted sesame oil
- a few shakes of white pepper
Batter
- 3/4 cup all-purpose flour
- 1/2 to 3/4 cup ice-cold water
- 1/2 teaspoon salt
- a few shakes of white pepper
Preparation
Mix the noodle sauce ingredients together until well combined and set aside, adjusting taste as needed.
Cut the tofu into 3 large slabs and press to remove moisture.
Season the tofu with salt.
Mix the batter ingredients until well-combined and thick, adding more flour if necessary.
Dredge the tofu 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 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 fried tofu and set on a paper towel to absorb excess oil.
Blanch the veggies until slightly softened.
Cook the noodles according to package instructions.
Toss the cooked noodles with the noodle sauce until well coated, seasoning if needed.
Serve the tofu katsu with the noodles and blanched veggies.
Tips
Adjust the noodle sauce to taste for optimal flavor.
