Tofu Katsu Noodle Bowl
Ingredients
- 3 servings noodles of your choice
- 16 ounces firm tofu, pressed to remove liquid
- blanched vegetables (such as bok choy)
- oil for frying
Noodle sauce
- 3 tablespoons soy sauce or tamari
- 2 tablespoons mushrooms stir fry sauce
- 1 tablespoon dark soy sauce
- 3 teaspoons toasted sesame oil
- a few shakes of white pepper
Tofu coating
- 3/4 cup all-purpose flour
- 1/2 to 3/4 cup cold water
- 1/2 teaspoon salt
- a few shakes of white pepper
- panko breadcrumbs
Preparation
Press the tofu to remove moisture, cut into 3 rectangular slices, and season with salt
In a large plate, whisk together all-purpose flour, salt, white pepper, and water to make a thick batter
Dredge each tofu slice in the batter, shake off excess, and coat with panko breadcrumbs, pressing lightly to adhere
Heat a thin layer of oil in a non-stick pan and shallow fry the tofu until golden brown on both sides, avoiding flipping until one side is done, then drain on paper towels
Mix together the noodle sauce ingredients and set aside until ready to use
Cook the noodles according to package instructions
Blanch the vegetables until slightly softened
Toss the cooked noodles with the noodle sauce until well coated and season if needed
Serve the tofu katsu with the sauced noodles and blanched vegetables
Tips
For better results, press tofu overnight in its package or between towels to remove excess liquid
Adjust seasoning in the noodle sauce based on personal taste
Ensure the batter is thick to help the breadcrumbs adhere properly during frying
