Super Crispy Tofu Katsu with Miso Ramen
Ingredients
Tofu Katsu
- 1 Block (15 oz.) Extra firm tofu, drained and pressed*
- 3/4 Cup Non-dairy milk, unsweetened (oat milk used)
- 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(F).
Cut the block of tofu into rectangles that are about 1/3 inch thick, after pressing it.
In the first bowl, whisk together the non-dairy milk and hoisin sauce.
In the second bowl, whisk together the flour and salt.
In the third bowl, place the panko breadcrumbs.
Coat a piece of tofu with flour, then dip it into the milk mixture, coat it with flour again, dip it into the milk mixture once more, and finally coat it with panko breadcrumbs.
Place the coated tofu on a sheet pan lined with parchment paper or a silicone mat.
Repeat the coating process with the remaining tofu pieces and brush the tops with oil or spray with non-stick spray.
Bake the tofu for 15 minutes, then flip and bake for another 10-15 minutes or until brown and crispy.
In a pot, heat the sesame oil and sauté the shallots, garlic, ginger, and chili paste (if using) until the shallot becomes translucent.
Add the miso paste and stir it into the shallots, garlic, and ginger. Simmer for another minute.
Add the vegetable broth, soy sauce, rice wine vinegar, and organic cane sugar to the pot. Stir well.
Cook the ramen noodles according to the package instructions, then drain and rinse them.
Divide the cooked noodles among serving bowls and ladle the miso broth over them.
Top the ramen with the crispy tofu katsu pieces.
Serve hot and enjoy!