Katsu Udon with Tofu

Katsu Udon with Tofu is a delightful low-carb twist on the classic Japanese dish, featuring crispy tofu cutlets served over a savory broth with shirataki noodles. This dish is not only satisfying but also packed with flavor and nutrients.

Ingredients

• Shirataki noodles - 200 grams
• Firm tofu - 300 grams
• Panko breadcrumbs - 50 grams
• Egg - 1 large
• Soy sauce - 2 tablespoons
• Mirin - 1 tablespoon
• Dashi stock powder - 1 teaspoon
• Green onions - 2 stalks, sliced
• Sesame oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Cooking oil - for frying

Steps

1. Drain the shirataki noodles and rinse them under cold water. Set aside.
2. Slice the firm tofu into 1 cm thick cutlets. Pat them dry with paper towels.
3. In a bowl, beat the egg and season with salt and pepper.
4. Coat each tofu cutlet in the egg mixture, then dredge in panko breadcrumbs until fully coated.
5. Heat cooking oil in a skillet over medium heat. Fry the tofu cutlets until golden brown on both sides, about 3-4 minutes each side. Remove and set on paper towels to drain excess oil.
6. In a saucepan, combine 500 ml of water, soy sauce, mirin, and dashi stock powder. Bring to a simmer.
7. Add the shirataki noodles to the saucepan and heat through for about 2-3 minutes.
8. Serve the noodles in bowls, ladle the broth over them, and top with the crispy tofu cutlets and sliced green onions.
9. Drizzle with sesame oil before serving.

Nutrition

• Calories: 350
• Protein: 25 g
• Carbs: 10 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 200 mg
• Total Fat: 20 g
• Saturated Fat: 4 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• High in protein due to tofu, supporting muscle health.
• Low in carbohydrates, making it suitable for low-carb diets.

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