Vegan Teriyaki Tofu Katsu Rice Bowls
Ingredients
Tofu katsu
- 2 240g blocks fresh extra firm tofu
- 1/2 tsp salt, or to taste
- Canola oil for sauté
- Teriyaki sauce (recipe on blog)
Batter
- 1/2 cup flour
- 1 tbsp + 2 tsp cornstarch
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp sweet paprika powder, optional
- 1/2 cup water
Breading
- 1 cup japanese breadcrumbs, or more as needed
Preparation
Drain water from the tofu by wrapping them in paper towels and then placing a heavy flat surface on top of each. Leave for 15 minutes until water has been absorbed by the towels.
Slice each tofu into 1/2 inch thick square slabs. Season with salt.
Prepare the batter by mixing all the ingredients until smooth. In another plate or tray, add the breadcrumbs.
Place each tofu in the batter then coat into the breadcrumbs. Repeat this step for the rest.
Heat the oil in a frying pan. Once hot, add in the tofu. Sauté for around 6-8 minutes over medium heat until golden brown. Take out of the oil then turn off the heat.
Let cool for 10-15 minutes then slice diagonally into 3/4-inch thick strips. Drizzle with some teriyaki sauce and enjoy with rice.
Steam rice until fully cooked and fluffy.
