Easy Homemade Tofu Katsu with Vegan Sauce

Slice a block of tofu into 4 steaks.

Prepare three separate bowls: one with 50g plain flour, one with 50g cornflour mixed with enough water to make a thick batter, and one with 100g panko breadcrumbs.

Using one dry hand and one wet hand, dip each tofu steak first into the flour, then into the cornflour batter, and finally coat thoroughly with the breadcrumbs.

Pour vegetable oil into a frying pan to a depth of about half a centimeter and heat until it sizzles.

Carefully place the breaded tofu in the pan and cook for 5 minutes on each side, then brown any edges that need it.

Heat the katsu sauce in a separate pan according to the sachet instructions.

Fill a bowl with brown rice, the fried tofu, and some greens, then pour the heated sauce over the top.

Note that the sachet may not provide enough sauce for two servings; consider using more for better portioning.