Tofu Katsu noodle bowl

by admin

Tofu Katsu noodle bowl by @woon.hen

Recipe (yields 3 servings)⁣

Ingredients:⁣

~ 3 servings noodles of your choice – cooked based on package’s instructions⁣
~ 16oz firm tofu, pressed to remove liquid⁣
~ blanched veggies (used bok choy)⁣
~ oil for frying⁣
Noodle sauce (for 3 servings):⁣
Mix together 3 tablespoons soy sauce/tamari, 2 tablespoons mushrooms stir fry sauce (recipe on highlight), 1 tablespoon dark soy sauce, 3 teaspoons toasted sesame oil, a few shakes of white pepper until well combined. Set aside until ready to use.⁣
Tofu coating: ⁣
~ 3/4 cup all-purpose flour⁣
~ 1/2 – 3/4 cup cold water⁣
~ 1/2 teaspoon salt⁣
~ a few shakes of white pepper⁣
~ panko breadcrumbs⁣

Tofu prep:
Remove tofu from its packaging & drain to discard liquid. Press tofu block in between towels to remove moisture. (Or you can put the tofu back into its package & refrigerate overnight to drain out the liquid) Cut tofu into 3 rectangle slices & season with salt. ⁣

Batter:
In a large plate, whisk together all-purpose flour, salt & white pepper with water until all incorporated. The batter’s consistency should be thick, if not, add more flour. Dredge tofu in the batter, shake off excess & coat with panko breadcrumbs. Lightly press breadcrumbs into the tofu. Heat up a non-stick pan with a thin layer of oil (enough to cover 1/3 of the tofu height), shallow pan-fry until golden brown on both sides. Try not to flip until one side is fully cooked. Remove & set tofu on a paper towel to absorb excess oil.⁣
Cook noodles based on package’s instructions & toss them with noodle sauce until all noodles are well coated. Season accordingly, if needed. ⁣
Serve tofu Katsu with noodles & blanched veggies.⁣

Tofu Katsu noodle bowl

Tofu Katsu noodle bowl

Tofu Katsu noodle bowl by @woon.hen Recipe (yields 3 servings)⁣ Ingredients:⁣ ~ 3 servings noodles of your choice – cooked based on package’s… Recipes Tofu Katsu noodle bowl European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • ~ 3 servings noodles of your choice - cooked based on package's instructions⁣
  • ~ 16oz firm tofu, pressed to remove liquid⁣
  • ~ blanched veggies (used bok choy)⁣
  • ~ oil for frying⁣
  • Noodle sauce (for 3 servings):⁣
  • Mix together 3 tablespoons soy sauce/tamari, 2 tablespoons mushrooms stir fry sauce (recipe on highlight), 1 tablespoon dark soy sauce, 3 teaspoons toasted sesame oil, a few shakes of white pepper until well combined. Set aside until ready to use.⁣
  • Tofu coating: ⁣
  • ~ 3/4 cup all-purpose flour⁣
  • ~ 1/2 - 3/4 cup cold water⁣
  • ~ 1/2 teaspoon salt⁣
  • ~ a few shakes of white pepper⁣
  • ~ panko breadcrumbs⁣

Instructions

Remove tofu from its packaging & drain to discard liquid. Press tofu block in between towels to remove moisture. (Or you can put the tofu back into its package & refrigerate overnight to drain out the liquid) Cut tofu into 3 rectangle slices & season with salt. ⁣
Batter: In a large plate, whisk together all-purpose flour, salt & white pepper with water until all incorporated. The batter's consistency should be thick, if not, add more flour. Dredge tofu in the batter, shake off excess & coat with panko breadcrumbs. Lightly press breadcrumbs into the tofu. Heat up a non-stick pan with a thin layer of oil (enough to cover 1/3 of the tofu height), shallow pan-fry until golden brown on both sides. Try not to flip until one side is fully cooked. Remove & set tofu on a paper towel to absorb excess oil.⁣
Cook noodles based on package's instructions & toss them with noodle sauce until all noodles are well coated. Season accordingly, if needed. ⁣
Serve tofu Katsu with noodles & blanched veggies.⁣

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