Tofu Katsu Noodle Bowl
Ingredients
- 16oz firm tofu, pressed to remove liquid
- blanched veggies (used bok choy)
- oil for frying
- tofu coating:
- 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
- noodle sauce (for 3 servings):
- 3 tablespoons soy sauce/tamari
- 1 tablespoon dark soy sauce
- 3 teaspoons toasted sesame oil
- white pepper
- combine in a bowl and set aside until ready to use.)
Preparation
Oz firm tofu, pressed to remove liquid
Blanched veggies (used bok choy)
Oil for frying
Tofu coating:
Cup all-purpose flour
Cup cold water
Teaspoon salt
A few shakes of white pepper
Panko breadcrumbs
Noodle sauce (for 3 servings):
Tablespoons soy sauce/tamari
Tablespoon dark soy sauce
Teaspoons toasted sesame oil
White pepper
Combine in a bowl and set aside until ready to use
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
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
Cook noodles based on package's instructions & toss them with noodle sauce until all noodles are well coated
Serve tofu katsu with noodles & blanched veggies
