Furikake Tofu Katsu
Crispy panko-crusted tofu cutlets seasoned with furikake - golden, budget-friendly and perfect over rice or cabbage with katsu sauce.
25 min
Serves 2
Recipe from YouTube by Hawaii State FCU
Ingredients
- firm tofu1 block 14-16 oz (425 g), drained
- garlic powder1/2 tsp
- salt1/4 tsp
- black pepper1/4 tsp
- shoyu1 tsp
- rice vinegar1 tsp
- sugar1/4 tsp
- oil1 tsp
- cornstarch1/3 cup (40 g)
- egg2 large (100 g), beaten
- panko1 1/2 cups (75 g)
- furikake2 tbsp (20 g)
Method
Pat the tofu dry and cut into 4 slabs; press briefly between towels for 5 minutes.
Whisk the shoyu, vinegar and sugar; brush over both sides of the tofu.
Set up three dishes: cornstarch; beaten eggs; panko mixed with furikake, garlic powder, salt and pepper.
Dust the tofu in cornstarch, dip in egg, then press firmly into the furikake-panko.
Pan-fry in a thin layer of oil over medium-high heat, 2-3 minutes per side, until golden and crisp; drain on a rack or paper towel.
Slice into strips; serve over rice or cabbage with katsu sauce and extra furikake.