Name: Tofu Katsu Sushi Wraps
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Cuisine: japanese
Ingredients: 400 g firm tofu (pat dried and sliced into 18 rectangles); 4 tsp gluten free flour (heaping); 40 ml water; 30 g panko breadcrumbs (ensure gluten-free if necessary); 0.5 tsp salt (for seasoning tofu); 0.5 tsp pepper (for seasoning tofu); 3 tbsp rapeseed oil; 1 tbsp miso; 3 tbsp tamari (substitute for soy sauce); 1 tbsp apple cider vinegar; 1 tbsp agave syrup; 0.25 tsp black pepper ground; 36 slice lettuce (large leaves for wrapping); 2.5 cup sushi rice (cooked); 100 g carrots (peeled and matchstick sliced); 100 g cucumber (matchstick sliced); 1 slice avocado (thinly sliced); 50 g purple cabbage (thinly shredded); 20 g cress; 50 g courgette (matchstick sliced); 50 g red bell pepper (matchstick sliced)

Tofu Katsu Sushi Wraps

These vibrant lettuce wraps offer a satisfying plant-based twist on traditional Japanese flavors. Featuring crispy panko-crusted tofu, tender sushi rice, and an array of crunchy fresh vegetables, they are paired with a savory five-ingredient miso katsu dipping sauce. Perfect for a refreshing lunch, filling dinner, or impressive party appetizer.

Instructions

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1

Drain, rinse, and pat dry firm tofu (400 g), then slice the block into 18 small rectangles.
2

Whisk tsp gluten free flour (4 heaping) and water (40 ml) in a bowl to create a smooth batter. On a separate plate, mix panko breadcrumbs (30 g) with salt (0.5 tsp) and pepper (0.5 tsp).
3

Dip each tofu rectangle into the flour batter, then press into the breadcrumbs until thoroughly coated.
4

Heat rapeseed oil (3 tbsp) in a large frying pan over medium heat. Fry the tofu for 15 minutes, turning occasionally until golden and crispy. Drain on paper towels.
5

In a small bowl, whisk miso (1 tbsp), tamari (3 tbsp), apple cider vinegar (1 tbsp), agave syrup (1 tbsp), and black pepper ground (0.25 tsp) until smooth.
6

Lay out lettuce (36 slice) and top each with a heaped tablespoon of sushi rice (2.5 cup), a piece of crispy tofu, and a selection of carrots (100 g), cucumber (100 g), avocado (1 slice), purple cabbage (50 g), cress (20 g), courgette (50 g), and red bell pepper (50 g). Serve with the prepared dipping sauce.