TOFU KATSU

INGREDIENTS

Each tofu block makes about 4 tofu steaks

2 Blocks of extra firm tofu

2.5 cups Panko Bread crumbs 

1 tablespoon curry powder

1 teaspoon garlic powder

2 teaspoon salt

1 teaspoon white pepper

No Egg Dredge

1/2 cup gf flour

3/4 cup plant based milk

1 teaspoon paprika

1 tablespoon nooch

1 teaspoon salt

1/2 teaspoon pepper

Spicy Tonkatsu Sauce 

1/2 cup ketchup 

2 tablespoons coconut sugar 

1 tablespoon vegan worchestershire

1 tablespoon soy sauce

2 teaspoon dry mustard

2 teaspoons sriracha 

1  teaspoon garlic powder

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Prepare a sheet pan with parchment paper. Set aside. 

Slice the tofu into 1/2 inch slices, place in the freezer for 30-45 minutes. 

Mix all ingredients for the “no egg dredge” in a medium bowl. set aside.

In a medium bowl mix all the Panko Coating ingredients. Mix well. Set aside.

Remove the tofu from the freezer. Dip one piece of tofu into the “no egg dredge” at a time then evenly coat into the panko mixture. Lace back on to the sheet pan with parchment. Repeat with remaining tofu pieces until all tofu is coated. Place panko crusted tofu into the freezer for another 30-45 minutes. While tofu is in the freezer make the spicy Tonkatsu sauce.

Once tofu has firmed. Heat a large pan with 1/2 inch of oil. Once hot add panko crusted tofu, cook each side for 1 minute or until golden brown. Remove and place on a sheet pan lined with paper towel. Repeat until all tofu is cooked. Serve immediately with steamed rice, vegetables and spicy Tonkatsu Sauce.

If you prefer baking. Bake in a 400*F oven until a golden crisp.