What We’re Cooking This Weekend: Japanese Vegan Tofu Katsu Dinner

Instructions

1. To make the Katsu Sauce, combine your ketchup, soy sauce, garlic chili paste, and agave syrup in a bowl. Mix until evenly combined. Set aside.
2. To make the Tofu Katsu, cut your pressed and dried tofu into ½ inch thick slabs. Pat dry with a clean towel or paper towel. Set aside.
3. Time to get your dredging station set up. In your first shallow dish, add in your soy milk. In your second shallow dish, add your flour, cornstarch, salt, smoked paprika, and black pepper. Whisk it all in until evenly mixed. In your third bowl, add your panko bread crumbs. Get a tray or dish ready to place your coated tofu.
4. Take one slab of tofu and coat it in the soy milk, transfer it over to the dry ingredients and fully coat your tofu in the dry ingredients, transfer it back to the soy milk and fully coat your tofu in the soy milk. Then transfer your tofu to the panko bread crumbs being sure to fully coat your tofu. Transfer to a dish or tray and repeat with the other tofu slab.
5. In a large pan, add your oil until it’s about ½” from the bottom of the pan. Heat up your oil over medium heat. Once hot, carefully transfer your coated tofu to the oil. Cook for 2-4 minutes or until golden brown. Flip it over and cook for another 2-4 minutes, or until golden brown. Remove your tofu from the oil and transfer it on top of some paper towel. Repeat with the other tofu.
6. Cut your tofu katsu in strips and serve right away with a side of rice and veggies. Drizzle over your katsu sauce on top and enjoy!