Tofu Katsu Noodle Bowl
Ingredients
- 3 servings of noodles
- 14 oz firm tofu
- blanched veggies (e.g., 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 together the noodle sauce ingredients and set aside until ready to use, adjusting taste as needed.
Cut the tofu into 3 large slabs and press them between towels to remove moisture, then season with salt.
Mix together the batter ingredients until well-combined, ensuring a thick consistency; add more flour if necessary.
Dredge the tofu in the batter, shake off excess, and coat with panko breadcrumbs, lightly pressing them into the tofu.
Heat a non-stick pan with a thin layer of oil to cover about one-third of the tofu height and shallow pan-fry until golden brown on both sides, avoiding flipping until one side is fully cooked.
Remove the fried tofu and set it on a paper towel to absorb excess oil.
Cook the noodles according to package instructions.
Toss the cooked noodles with the noodle sauce until well coated, seasoning if needed.
Blanch the veggies and serve with the tofu katsu and sauced noodles.
