About the Recipe
If you are a tofu eater and you sometimes find yourself wondering about different ways to prepare it, this dish is for you. Tofu is fairly bland and it has a smooth texture so deep frying in panko breadcrumbs does two things - it gives the tofu a richer flavour and a great, crunchy texture on the outside. Served on a bed of salad leaves like this, it makes a perfect, healthy non-meat option.
Ingredients
400g firm tofu
some salt & pepper
80ml water
40g plain flour
70g “panko” breadcrumbs
1 tsp toasted black sesame seeds
Bull-Dog sauce
veg oil for deep frying
some kitchen paper
Preparation
wrap the tofu block in a sheet or two kitchen paper and leave for 10 mins to absorb excess water
cut the tofu into 4 “steaks”
sprinkle over the salt & pepper
mix the flour & water into a paste
coat the tofu pieces in the flour mixture, then roll in the breadcrumbs
fill a saucepan with 2-3 cm of veg oil and heat to 180 C / 350 F
deep fry the tofu for 3 - 4 minutes, turning once until the panko is light golden in colour
when they are done, drain the tofu katsu on sheets of kitchen paper
garnish with Bull-Dog sauce & sesame seeds before serving