Vegan Tofu Katsu

Vegan Tofu Katsu is a delightful twist on a classic Korean brunch dish, featuring crispy, breaded tofu served with a tangy dipping sauce. This hearty meal is perfect for a satisfying start to your day or a light lunch.

Ingredients

• Firm tofu - 300 grams
• Soy sauce - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Garlic powder - 1 teaspoon
• Cornstarch - 3 tablespoons
• Panko breadcrumbs - 1 cup
• Vegetable oil - 1/4 cup (for frying)
• Cabbage - 100 grams (finely shredded)
• Carrot - 1 small (julienned)
• Green onions - 2 (sliced)
• Sesame seeds - 1 tablespoon
• Ketchup - 2 tablespoons
• Vegan mayo - 2 tablespoons
• Sriracha - 1 teaspoon (optional)

Steps

1. Press the tofu for 15 minutes to remove excess moisture, then cut it into 1 cm thick slices.
2. In a bowl, mix soy sauce, rice vinegar, and garlic powder. Marinate the tofu slices in this mixture for about 10 minutes.
3. Set up a breading station: Place cornstarch in one shallow dish, panko breadcrumbs in another, and the marinated tofu slices in a third.
4. Coat each tofu slice with cornstarch, then dip into the breadcrumbs, pressing to ensure an even coating.
5. Heat vegetable oil in a frying pan over medium heat. Once hot, add the breaded tofu slices and fry for 3-4 minutes on each side or until golden brown and crispy.
6. While the tofu is cooking, prepare the slaw by mixing shredded cabbage, julienned carrot, and sliced green onions in a bowl. Sprinkle with sesame seeds.
7. For the dipping sauce, combine ketchup, vegan mayo, and sriracha in a small bowl, adjusting the sriracha according to your spice preference.
8. Once the tofu is cooked, serve it hot alongside the slaw and dipping sauce.

Nutrition

• Calories: 350
• Protein: 20 g
• Carbs: 40 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• High in plant-based protein from tofu, which supports muscle health.
• Rich in fiber from vegetables, promoting digestive health.

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