Tofu Katsu Noodles Bowl? Crunch, Greens, And Noodles?

tofu katsu noodles bowl crunch greens and noodles display image  7c55eb1f
tofu katsu noodles bowl crunch greens and noodles display image 7c55eb1f

Tofu Katsu noodles bowl? crunch, greens, and noodles? @woon.heng ?Follow me @lilplantbeast 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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