Katsu Tofu Rice

Katsu Tofu Rice is a delightful low-carb twist on the classic Japanese katsu, featuring crispy tofu served over a bed of cauliflower rice. This dish is not only satisfying but also packed with flavor and nutrients.

Ingredients

• Firm tofu - 300 grams
• Cauliflower - 400 grams
• Almond flour - 50 grams
• Egg - 1 large
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Panko breadcrumbs (optional, for crunch) - 30 grams
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Green onions - 2 stalks, chopped
• Vegetable oil - for frying

Steps

1. Press the tofu for 15 minutes to remove excess moisture, then cut it into 1 cm thick slices.
2. In a bowl, whisk the egg together with 1 tablespoon of soy sauce, salt, and black pepper.
3. Place the almond flour in a separate plate. If using, place the panko breadcrumbs on another plate.
4. Dip each tofu slice first in the egg mixture, then coat with almond flour, and optionally with panko breadcrumbs for extra crunch.
5. Heat vegetable oil in a frying pan over medium heat. Fry the tofu slices for about 4-5 minutes on each side until golden brown and crispy.
6. While the tofu is frying, wash and cut the cauliflower into florets and pulse in a food processor until it resembles rice.
7. In another pan, heat sesame oil over medium heat. Add the cauliflower rice and stir-fry for about 5-7 minutes until tender. Add the remaining soy sauce and stir well.
8. Once the tofu is done, remove it from the pan and place it on a paper towel to absorb excess oil.
9. Serve the crispy tofu over a bed of cauliflower rice, garnished with chopped green onions.

Nutrition

• Calories: 350
• Protein: 25 g
• Carbs: 20 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 186 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

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

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