Tofu Katsu Noodles Bowl😋 Crunch, Greens, And Noodles👏

tofu katsu noodles bowl crunch greens and noodles display image  44f6b561

Tofu Katsu noodles bowl😋 crunch, greens, and noodles👏 woon.heng 💚Follow me @plant_basedrecipe for Daily vegan recipes 🌱
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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