Tofu Katsu Noodles Bowl


  • 16oz firm tofu, pressed to remove liquid⁣
  • blanched veggies (used bok choy)⁣
  • oil for frying⁣
  • 3 tablespoons soy sauce/tamari
  • 2 tablespoons mushrooms stir fry sauce
  • 1 tablespoon dark soy sauce
  • 3 teaspoons toasted sesame oil
  • a few shakes of white pepper
  • 3/4 cup all-purpose flour⁣
  • 1/2 - 3/4 cup cold water⁣
  • 1/2 teaspoon salt⁣
  • a few shakes of white pepper⁣
  • panko breadcrumbs⁣


  1. Tofu prep: Remove tofu from its packaging & drain to discard liquid. Press tofu block in between towels to remove moisture. (Or you can put the tofu back into its package & refrigerate overnight to drain out the liquid) Cut tofu into 3 rectangle slices & season with salt

  2. Batter: In a large plate, whisk together all-purpose flour, salt & white pepper with water until all incorporated. The batter's consistency should be thick, if not, add more flour. Dredge tofu in the batter, shake off excess & coat with panko breadcrumbs. Lightly press breadcrumbs into the tofu. Heat up a non-stick pan with a thin layer of oil (enough to cover 1/3 of the tofu height), shallow pan-fry until golden brown on both sides. Try not to flip until one side is fully cooked. Remove & set tofu on a paper towel to absorb excess oil.⁣

  3. Cook noodles based on package's instructions & toss them with noodle sauce until all noodles are well coated. Season accordingly, if needed. ⁣✅Serve tofu Katsu with noodles & blanched veggies

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