VEGAN TOFU KATSU

This Vegan Tofu Katsu recipe will change the way you eat tofu. Serve it with Spicy Hoisin Peanut Sauce for a satisfying lunch or dinner that’s better than takeout!




Prep Time: 20 mins


Cooking Time: 25 mins



Servings: 2





INGREDIENTS

  • Oil of choice for frying

  • 1 package of extra firm tofu

  • 1 package of Asian veggies

  • 1 package of Udon noodles

  • No Chick'N or Veggie broth

Sauce Ingredients

  • 1 cup water

  • 1 tbs hoisin

  • 1 clove of garlic, minced

  • Juice of ½ a lemon

  • 2 tbsp soy sauce

  • 1 tbsp packed and chopped ginger

  • 1 tsp 5 spice

  • ½ tbsp crushed red pepper (optional)

  • 8 tbsp peanut butter



Preparing the tofu


  • The first thing you need to do is press the tofu with TOFUDEE Tofu Press.

  • Once done pressing, place the tofu in a ziplock and freeze. Freezing once is okay but it’s optional whether you want to freeze it twice for an extra meaty texture.

  • Once thawed, press, and marinate your tofu in your No Chick’N or Veggie broth for a few hours before you begin.



Preparing the sauce

  • Add all of the sauce ingredients to a pot on medium to high heat, stirring to mix all the ingredients together. As time goes by, the sauce will begin to thicken. Cook the veggies in another pan to your desired texture. The noodles only take 10 minutes, so time this according to everything else.



Breading Station

  • Wet Mix: 2 C Plant milk, 2-3 tbsp flax meal

  • Dry Mix 1: 3 C flour, 1 tbsp garlic powder, 1 tbsp onion powder, 2 tsp Trader Joe’s Chickenless Seasoning salt (or any seasoning salt), 1 tsp black pepper

  • Dry Mix 2: 3 cups panko bread crumbs



Preparing the Tofu Katsu

  • Press some of the broth out of the tofu and slice it in half.

  • Set up your breading stations.

  • The first will be wet; combine the Plant Mil, and Flax Meal & stir.

  • Next will be the first dry station; combine the flour, garlic powder, onion powder, seasoning salt, and black pepper, and mix.

  • The last dry station will consist of only the Panko bread crumbs.

  • Coat the tofu in the wet mix then into the dry mix. Then back to the wet mix for another coat followed by another loose coat of dry mix 1 and then press it carefully into the Panko to finish it off.

  • In a frying pan, bring just enough oil to just slightly cover your tofu to 375F then begin to fry until the golden brown color, flipping if you need to.






Share and enjoy! 😋😉