Katsu Rice with Tofu

Katsu Rice with Tofu is a delightful low-carb Japanese dish featuring crispy tofu cutlets served over a bed of sautéed vegetables, providing a satisfying and nutritious meal. The combination of flavors and textures makes it a perfect lunch option for those seeking a healthy twist on traditional katsu.

Ingredients

• Firm Tofu - 300 grams
• Almond Flour - 50 grams
• Egg - 1 large
• Salt - 1/2 teaspoon
• Black Pepper - 1/4 teaspoon
• Coconut Oil - 2 tablespoons
• Zucchini - 100 grams, sliced
• Bell Pepper - 100 grams, sliced
• Mushrooms - 100 grams, sliced
• Soy Sauce - 2 tablespoons
• Green Onion - 2 stalks, chopped
• Sesame Seeds - 1 tablespoon

Steps

1. Drain the tofu and press it to remove excess moisture, then cut it into thick slices.
2. In a bowl, whisk the egg and season with salt and black pepper.
3. Dip each tofu slice into the egg mixture, then coat with almond flour, pressing gently to adhere.
4. Heat coconut oil in a large skillet over medium heat and fry the coated tofu slices until golden brown and crispy, about 3-4 minutes on each side. Remove and set aside.
5. In the same skillet, add sliced zucchini, bell pepper, and mushrooms. Sauté for about 5-7 minutes until softened.
6. Add soy sauce to the vegetables and stir until well combined. Cook for another minute.
7. To serve, place sautéed vegetables on a plate, top with crispy tofu, and garnish with chopped green onion and sesame seeds.

Nutrition

• Calories: 350
• Protein: 20 g
• Carbs: 20 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 700 mg
• Cholesterol: 186 mg
• Total Fat: 24 g
• Saturated Fat: 6 g
• Unsaturated Fat: 18 g
• Water: 0.5 L

Health Benefits

• High in plant-based protein from tofu, promoting muscle health.
• Rich in vitamins and minerals from the assorted vegetables.

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