Tofu Katsu

Adapted from "Best of the Best: Hawaii Recipes" by Jean Hee. Seeds can be added to the breading for additional nutritional value.

Ingredients

Katsu Sauce
• ⅓ cup ketchup
• ¼ cup tamari or liquid aminos
• ¼ cup brown sugar, agave nectar or honey
• 1 teaspoon vegan Worcestershire sauce
• Red pepper flakes to taste


• 1 block extra firm tofu, drained and pressed to remove water
• ¼ cup tamari or liquid aminos
• 1 Tablespoon mirin or brown sugar
• 1 Tablespoon garlic salt
• 1 cup whole wheat flour
• 3 servings flax seed gel* or ½ cup prepared egg replacer
• 1 cup panko breadcrumbs
• ¼ cup ground hemp seeds (optional)
• ¼ cup ground flax seeds (optional)
• ¼ cup safflower oil + more if needed

Instructions

1. Whisk all ingredients for Katsu Sauce in a medium bowl. Cover and refrigerate for at least an hour before using. Can be refrigerated in an airtight container for about a week.
2. Cut tofu into eight 2" long blocks. Set aside.
3. Mix tamari and mirin in a small bowl. Mix garlic salt and flour in a second small bowl. Prepare flax seed gel or egg replacer in a third bowl. Combine breadcrumbs and seeds in a fourth bowl. To make breading easier, line up all mixing bowls in order.
4. Heat safflower oil in a deep skillet over medium heat.
5. Dip one tofu block at a time into tamari marinade. Roll each block in flour mixture. Dip in flax seed gel or egg replacer. Lastly, roll in breadcrumb mixture.
6. Carefully place tofu in cooking oil. Increase heat to medium-high. Shallow fry each side for 3-5 minutes, or until breading is golden brown. Work in batches, being careful not to overcrowd the tofu.
7. After cooking each block, place on a large plate lined with paper towels.
8. Gently dab each katsu with a paper towel to remove excess oil.
9. Arrange on serving plates and drizzle with sauce. Serve with a green salad and brown rice. Enjoy!

Yields 4-8 Servings

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