Crunchy Tofu Katsu Noodle Bowl

Remove tofu from packaging and drain to discard liquid. Press tofu block between towels to remove moisture, or refrigerate overnight in its package to drain liquid. Cut tofu into 3 rectangle slices and season with salt.

In a large plate, whisk together all-purpose flour, salt, and white pepper with water until incorporated to a thick batter consistency. If needed, add more flour.

Dredge tofu in the batter, shake off excess, and coat with panko breadcrumbs. Lightly press breadcrumbs into the tofu.

Heat a non-stick pan with a thin layer of oil, enough to cover one-third of the tofu height. Shallow pan-fry until golden brown on both sides, avoiding flipping until one side is fully cooked. Remove and set on a paper towel to absorb excess oil.

Mix together the noodle sauce ingredients: 3 tablespoons soy sauce or tamari, 2 tablespoons mushroom stir fry sauce, 1 tablespoon dark soy sauce, 3 teaspoons toasted sesame oil, and a few shakes of white pepper until well combined. Set aside until ready to use.

Cook noodles based on package instructions and toss them with the noodle sauce until all noodles are well coated. Season accordingly if needed.

Serve tofu katsu with noodles and blanched veggies.