Name: Crispy Tofu Katsu
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 3 servings
Cuisine: thai
Ingredients: 1 block firm tofu (10.5 oz); null null oil (for frying); 0.33 cup soy milk (or other non-dairy milk); 0.33 cup all-purpose flour (or sub gluten-free flour); 1 tbsp cornstarch; 1 tsp paprika powder; 0.66 tsp salt; 3.5 oz panko breadcrumbs (or other (gluten-free) breadcrumbs or crushed cornflakes); 4 tbsp sweet chili sauce (or ketchup + garlic & chili to taste); 2 tbsp strained tomatoes; 1.5 tbsp soy sauce (or tamari); 0.5 tbsp vegan Worcestershire sauce (optional); null null rice; null null napa cabbage; null null spring onions (finely sliced, to garnish); null null sesame (for garnish); null null fresh limes

Instructions

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1

Cut the firm tofu (1 block) into 3 slices. Wrap it in paper towels (or a clean tea towel) and squeeze out as much liquid as possible. Place a heavy pan or another heavy object on top and set aside for about 30 minutes until the tofu looks very dry.
2

Take 2 shallow bowls. In one bowl, whisk together the soy milk (0.33 cup), all-purpose flour (0.33 cup), cornstarch (1 tbsp), paprika powder (1 tsp), and salt (0.66 tsp) for the flour mixture. Place the panko breadcrumbs (3.5 oz) into the other bowl.
3

Dip the tofu slices into the [flour mixture] first, then roll them in the [panko breadcrumbs] until evenly coated. Place them on a plate.
4

Heat some [oil] in a large pan and fry the [breaded tofu slices] for about 5 minutes on each side until golden brown and crispy.
5

Meanwhile, cook the [rice], chop the [napa cabbage] and stir together the sweet chili sauce (4 tbsp), strained tomatoes (2 tbsp), soy sauce (1.5 tbsp), and vegan worcestershire sauce (0.5 tbsp) for the sauce.
6

Cut the [crispy tofu katsu] into slices and serve it over [rice] and [napa cabbage] with the [sauce]. Sprinkle with [spring onions] and [sesame] as desired. Drizzle a splash of [fresh limes] juice over your meal and enjoy!