Do you like crispy textured food? I love it especially this Tofu Katsu Noodle Bowl😋! Credit woon.heng
The tofu cutlet is crunchy and paired with a simple tossed noodles. Tip for crunchy tofu – a thick batter for coating & press the panko onto the slab before pan-frying. To complete the meal, you can serve it with blanched veggies and add a drizzle of garlic oil on top. If you like pickles, try this noodle with jalapenô pickles (similar to how we serve our dried toss wonton noodles). Give it a try and have a wonderful Tuesday! Best, WoonHeng❤️
Recipe (yields 3 servings)
– 3 servings of noodles choice – cooked based on package’s instructions
– 14oz firm tofu, pressed to remove liquid
– blanched veggies (used bok choy) and garlic oil (optional)
– oil for frying
– panko breadcrumbs as needed
Noodle sauce (for 3 servings):
Mix together 3 tablespoons soy sauce/tamari, 2 tablespoons vegan ‘oyster’ sauce, 1 tablespoon dark soy sauce (thick), 3 teaspoons toasted sesame oil, a few shakes of white pepper until well combined. Set aside until ready to use (adjust taste accordingly).
To prepare the tofu, cut the tofu into 3 large slabs then press them in between towels to remove moisture. Season with salt.
For the batter, mix together 3/4 cup all-purpose flour, 1/2 – 3/4 cup ice-cold water, 1/2 teaspoon salt, a few shakes of white pepper until well-combined. The batter’s consistency should be thick, if not, add more flour. Dredge tofu in the batter, shake off excess & coat with panko breadcrumbs. Lightly press breadcrumbs into the tofu. Remove & set tofu on a paper towel to absorb excess oil.
Then, cook noodles (used Sun Noodles) based on the package’s instructions & toss them with noodle sauce until all noodles are well coated. Season accordingly, if needed. Finally, serve tofu Katsu with noodles & blanched veggies.
🥦 Looking for more Vegan Recipes?
Full recipe is in my E-book. Just click link in bio of @customvegandiet