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Tofu Katsu noodle bowl .
by woon.heng .
Get the recipe:
Recipe (yields Three servings)
~ Three servings noodles of your selection – cooked primarily based on bundle’s directions
~ 16ozfirm tofu, pressed to take away liquid
~ blanched veggies (used bok choy)
~ oil for frying
Noodle sauce (for Three servings):
Combine collectively Three tablespoons soy sauce/tamari, 2 tablespoons mushrooms stir fry sauce (recipe on spotlight), 1 tablespoon darkish soy sauce, Three teaspoons toasted sesame oil, a couple of shakes of white pepper till properly mixed. Put aside till prepared to make use of.
~ 3/four cup all-purpose flour
~ 1/2 – 3/four cup chilly water
~ 1/2 teaspoon salt
~ a couple of shakes of white pepper
~ panko breadcrumbs
Tofu prep: Take away tofu from its packaging & drain to discard liquid. Press tofu block in between towels to take away moisture. (Or you possibly can put the tofu again into its bundle & refrigerate in a single day to empty out the liquid) Minimize tofu into Three rectangle slices & season with salt.
Batter: In a big plate, whisk collectively all-purpose flour, salt & white pepper with water till all integrated. The batter’s consistency ought to be thick, if not, add extra flour. Dredge tofu within the batter, shake off extra & coat with panko breadcrumbs. Frivolously press breadcrumbs into the tofu. Warmth up a non-stick pan with a skinny layer of oil (sufficient to cowl 1/Three of the tofu top), shallow pan-fry till golden brown on either side. Attempt to not flip till one aspect is absolutely cooked. Take away & set tofu on a paper towel to soak up extra oil.
Prepare dinner noodles primarily based on bundle’s directions & toss them with noodle sauce till all noodles are properly coated. Season accordingly, if wanted.
Serve tofu Katsu with noodles & blanched veggies.