Crispy Tofu Katsu Noodle Bowl with Vegetables
Ingredients
- 3 servings noodles of your choice, cooked according to package instructions
- 16 oz firm tofu, pressed to remove liquid
- blanched bok choy (or other vegetables)
- oil for frying
- salt, to taste (for seasoning tofu)
Noodle sauce
- 3 tablespoons soy sauce or tamari
- 2 tablespoons mushroom stir-fry sauce
- 1 tablespoon dark soy sauce
- 3 teaspoons toasted sesame oil
- white pepper, to taste
Tofu coating
- 3/4 cup all-purpose flour
- 1/2 to 3/4 cup cold water
- 1/2 teaspoon salt
- white pepper, to taste
- panko breadcrumbs, for coating
Preparation
Prepare the noodle sauce by mixing soy sauce, mushroom stir-fry sauce, dark soy sauce, toasted sesame oil, and white pepper until well combined; set aside
Remove tofu from packaging and drain liquid
Press tofu between towels to remove moisture, or refrigerate overnight in its package to drain
Cut tofu into 3 rectangular slices and season with salt
In a large plate, whisk together all-purpose flour, salt, and white pepper with cold water until smooth, adding more flour if the batter is too thin
Dredge each tofu slice in the batter, shaking off excess
Coat the battered tofu in panko breadcrumbs, pressing gently to adhere
Heat a thin layer of oil in a non-stick pan over medium heat, enough to cover about one-third of the tofu's height
Shallow fry the tofu until golden brown on one side, then carefully flip and cook until golden on the other side, avoiding flipping too early
Remove tofu and place on a paper towel to drain excess oil
Cook noodles according to package instructions
Toss the cooked noodles with the prepared noodle sauce until well coated
Season the noodles to taste if needed
Serve the tofu katsu with the saucy noodles and blanched vegetables
