Vegan Tofu Katsu with Crispy Panko Coating
Ingredients
- 2 x 14 oz organic firm tofu
- 3/4 cup all purpose flour
- 1/4 tsp smoked paprika
- 1/4 tsp black pepper
- 1/2 tsp salt
- 2 x 15.5 oz can chickpeas
- 150 g panko
- grapeseed oil
Preparation
Drain the chickpeas, reserve the liquid, simmer the liquid in a small pot until thickened and reduced, then set aside.
Prepare the tofu by draining and pressing it, freezing it overnight, thawing it, draining and pressing it again, and slicing each block into 2 halves to get 4 pieces.
In a shallow dish, add the flour, smoked paprika, black pepper, and salt, then whisk until well combined.
In another shallow dish, add the reduced chickpea liquid.
Coat each tofu piece in the flour mixture, ensuring even coverage, and shake off excess.
Next, coat the floured tofu with the chickpea liquid, ensuring even coverage.
Lastly, coat the tofu in panko by pressing it into the tofu for sufficient adherence.
Add grapeseed oil to a pan until 2/3 full and heat to 350°F.
Shallow fry the tofu on one side until lightly golden brown, then flip and repeat on the other side.
Remove from oil and drain on a wire rack.
After about 5 minutes, fry the tofu pieces again until a deeper golden brown.
Remove from oil, drain on wire rack, let cool slightly, slice, and serve immediately.
Serving suggestions
Serve the tofu katsu on a bed of rice with a side salad and optional sauces like sweet ginger chili sauce or vegan sriracha mayo.
