Tofu Katsu Noodles Bow

Oz firm tofu, pressed to remove liquid⁣

Blanched veggies (used bok choy)⁣

Oil for frying⁣ ?noodle sauce (for 3 servings)⁣

Mix together 3 tablespoons soy sauce/tamari, 2 tablespoons mushrooms stir fry sauce (recipe on highlight), 1 tablespoon dark soy sauce, 3 teaspoons toasted sesame oil, a few shakes of white pepper until well combined

Set aside until ready to use

Tofu coating ⁣

Cup all-purpose flour⁣

Cup cold water⁣

Teaspoon salt⁣

A few shakes of white pepper⁣

Panko breadcrumbs⁣

Tofu prep 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

Batter 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

Season accordingly, if needed

Serve tofu katsu with noodles & blanched veggies