Tofu Katsu noodles bowl? crunch, greens, and noodles? woon.heng ?
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Recipe (yields Three servings) ?Components
~ Three servings noodles of your selection – cooked based mostly on bundle’s directions
~ 16ouncesfirm tofu, pressed to take away liquid
~ blanched veggies (used bok choy)
~ oil for frying ?Noodle sauce (for Three servings)
Combine collectively Three tablespoons soy sauce/tamari, 2 tablespoons mushrooms stir fry sauce (recipe on spotlight), 1 tablespoon darkish soy sauce, Three teaspoons toasted sesame oil, a number of shakes of white pepper till effectively mixed. Put aside till prepared to make use of. ?Tofu coating
~ 3/four cup all-purpose flour
~ 1/2 – 3/four cup chilly water
~ 1/2 teaspoon salt
~ a number of shakes of white pepper
~ panko breadcrumbs
✅Tofu prep Take away tofu from its packaging & drain to discard liquid. Press tofu block in between towels to take away moisture. (Or you possibly can put the tofu again into its bundle & refrigerate in a single day to empty out the liquid) Reduce tofu into Three rectangle slices & season with salt.
✅Batter In a big plate, whisk collectively all-purpose flour, salt & white pepper with water till all included. The batter’s consistency ought to be thick, if not, add extra flour. Dredge tofu within the batter, shake off extra & coat with panko breadcrumbs. Evenly press breadcrumbs into the tofu. Warmth up a non-stick pan with a skinny layer of oil (sufficient to cowl 1/Three of the tofu top), shallow pan-fry till golden brown on each side. Attempt to not flip till one facet is totally cooked. Take away & set tofu on a paper towel to soak up extra oil.
✅Prepare dinner noodles based mostly on bundle’s directions & toss them with noodle sauce till all noodles are effectively coated. Season accordingly, if wanted.
✅Serve tofu Katsu with noodles & blanched veggies.