Katsu Tofu

Katsu Tofu is a delightful low-carb twist on the traditional Japanese katsu, featuring crispy, golden-brown tofu cutlets that are both satisfying and healthy. Paired with a fresh salad and a tangy dipping sauce, this dish is perfect for a quick and nutritious lunch.

Ingredients

• Firm tofu - 300 grams
• Almond flour - 50 grams
• Egg - 1 large
• Soy sauce - 1 tablespoon
• Garlic powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 2 tablespoons
• Cabbage - 100 grams, shredded
• Carrot - 50 grams, julienned
• Cucumber - 1 small, thinly sliced
• Rice vinegar - 1 tablespoon
• Sesame oil - 1 teaspoon
• Stevia or low-carb sweetener - 1 teaspoon

Steps

1. Press the tofu for 15 minutes to remove excess moisture, then cut it into 1 cm thick slices.
2. In a shallow bowl, whisk together the egg, soy sauce, garlic powder, salt, and black pepper.
3. In another shallow bowl, place the almond flour.
4. Dip each tofu slice first into the egg mixture, allowing excess to drip off, then coat it in almond flour, pressing gently to adhere.
5. Heat olive oil in a non-stick skillet over medium heat.
6. Fry the coated tofu slices for about 3-4 minutes on each side, or until golden brown and crispy.
7. While the tofu is frying, prepare the salad by mixing shredded cabbage, julienned carrot, and sliced cucumber in a bowl.
8. In a small bowl, whisk together rice vinegar, sesame oil, and stevia to create the dressing.
9. Serve the crispy katsu tofu alongside the fresh salad, drizzled with the dressing.

Nutrition

• Calories: 320
• Protein: 20 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 500 mg
• Cholesterol: 186 mg
• Total Fat: 21 g
• Saturated Fat: 2 g
• Unsaturated Fat: 18 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu, supporting muscle health.
• Low in carbohydrates, making it suitable for low-carb diets.

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