Tofu Katsu noodles bowl😋 – a crunchy & satisfying meal by @woon.heng
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Recipe (yields 3 servings) 🌱Ingredients
~ 3 servings noodles of your choice – cooked based on package’s instructions
~ 16oz firm tofu, pressed to remove liquid
~ blanched veggies (used bok choy)
~ oil for frying 🌱Noodle sauce (for 3 servings)
Mix together 3 tablespoons soy sauce/tamari, 2 tablespoons mushrooms stir fry sauce (recipe on highlight), 1 tablespoon dark soy sauce, 3 teaspoons toasted sesame oil, a few shakes of white pepper until well combined. Set aside until ready to use. 🌱Tofu coating
~ 3/4 cup all-purpose flour
~ 1/2 – 3/4 cup cold water
~ 1/2 teaspoon salt
~ a few shakes of white pepper
~ panko breadcrumbs
✅Tofu prep Remove tofu from its packaging & drain to discard liquid. Press tofu block in between towels to remove moisture. (Or you can put the tofu back into its package & refrigerate overnight to drain out the liquid) Cut tofu into 3 rectangle slices & season with salt.
✅Batter In a large plate, whisk together all-purpose flour, salt & white pepper with water until all incorporated. 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. Heat up a non-stick pan with a thin layer of oil (enough to cover 1/3 of the tofu height), shallow pan-fry until golden brown on both sides. Try not to flip until one side is fully cooked. Remove & set tofu on a paper towel to absorb excess oil.
✅Cook noodles based on package’s instructions & toss them with noodle sauce until all noodles are well coated. Season accordingly, if needed.
✅Serve tofu Katsu with noodles & blanched veggies.
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