Katsu Udon with Tofu and Tofu

Katsu Udon with Tofu is a delightful twist on the traditional Japanese dish, featuring crispy tofu katsu served over hearty udon noodles in a savory broth. This low-carb version delivers a satisfying meal packed with flavors and textures.

Ingredients

• Udon noodles - 200g (low-carb variant, such as shirataki noodles)
• Firm tofu - 300g, pressed and sliced
• Panko breadcrumbs - 50g
• Egg - 1, beaten
• Soy sauce - 30ml
• Dashi stock - 500ml
• Mirin - 15ml
• Green onions - 2, chopped
• Salt - to taste
• Black pepper - to taste
• Cooking oil - for frying

Steps

1. Prepare the tofu by pressing it for at least 15 minutes to remove excess moisture, then slice into thick slabs.
2. Set up a breading station by placing the flour in one bowl, the beaten egg in another, and the panko breadcrumbs in a third bowl.
3. Season the tofu slices with salt and black pepper, then dredge each slice in flour, dip in the beaten egg, and coat with panko breadcrumbs.
4. Heat cooking oil in a pan over medium heat and fry the breaded tofu slices until golden brown, about 3-4 minutes on each side. Remove and place on paper towels to drain excess oil.
5. In a pot, combine dashi stock, soy sauce, mirin, and bring to a simmer.
6. While the broth is simmering, prepare the udon noodles according to package instructions, then drain and set aside.
7. Once the broth is ready, add the cooked udon noodles and stir gently to combine. Cook for another 2 minutes.
8. Serve the udon in bowls, top with crispy tofu katsu, and garnish with chopped green onions.

Nutrition

• Calories: 450
• Protein: 25 g
• Carbs: 30 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in plant-based protein from tofu, promoting muscle health.
• Contains essential vitamins and minerals from green onions and dashi, supporting overall wellness.

Tags