Super Crispy Tofu Katsu with Miso Ramen
Ingredients
Tofu katsu
- 1 Block (15oz.) Extra firm tofu, drained and pressed*
- 3/4 Cup Non-dairy milk, unsweetened (I used oat milk)
- 1 Tablespoon Hoisin sauce, vegan
- 3/4 Cup All purpose flour
- 1 teaspoon Salt
- 1 1/2 Cups Panko bread crumbs, vegan
Miso ramen
- 1 Tablespoon Sesame oil
- 1 Shallot, diced
- 4 Cloves Garlic, chopped
- 1 Inch Ginger, grated
- 1 Tablespoon Chili paste or sriracha (optional)
- 3 Tablespoons White miso paste
- 8 Cups Vegetable broth
- 1/4 Cup Soy sauce, regular or low sodium
- 2 Tablespoons Rice wine vinegar
- 2 Tablespoons Organic cane sugar
- 6 Ounces Ramen noodles, vegan
Preparation
Preheat the oven to 450 degrees Fahrenheit.
Cut the pressed tofu into rectangles about 1/3 inch thick.
Take three medium-sized mixing bowls and prepare the coatings: in the first, combine non-dairy milk and hoisin sauce; in the second, combine flour and salt; in the third, add panko bread crumbs.
Coat each piece of tofu by dipping it in flour, then milk mixture, then flour again, then milk again, and finally in panko, pressing to coat completely.
Place the coated tofu on a sheet pan lined with parchment paper or a silicone mat.
Brush the tops of the tofu with oil or spray with non-stick spray, then bake for 15 minutes.
Flip the tofu and bake for another 10 to 15 minutes or until brown and crispy.
In a pot, heat sesame oil over medium heat.
Add shallot, garlic, ginger, and chili paste if using, then sauté while reducing heat as needed until the shallot is translucent, about 2 to 3 minutes.
Add miso paste and stir it into the shallot, garlic, and ginger mixture, then simmer for another minute.
Add vegetable broth, soy sauce, rice wine vinegar, and sugar, then bring to a simmer.
Add ramen noodles and cook according to package instructions until done.
Serve the crispy tofu katsu with the miso ramen.
