Katsu Tofu
Servings
4
servingsPrep time
20
minutesCooking time
20
minutesIngredients
¼ med Cucumber
¾ Tbsp Brown Sugar
¼ cup Rice Wine Vinegar
¼ cup Teriyaki Stir-Fry Sauce
400 g Firm Tofu
½ cup Plain flour
¼ cup Oat Milk
½ cup Panko Bread Crumbs
1½ Tbsp Rice Bran Oil
¼ med Avocado
1 head Broccoli
2 x Quick Cups Brown Rice
6 med Radish
1 sml Fresh Chilli
1½ Tbsp Lime Juice
2 Tbsp White Sesame Seeds
Directions
- To prepare the pickles, slice the radish and cucumber and combine them in a bowl with the rice wine vinegar and the brown sugar. Set aside.
- Pat the tofu dry using kitchen paper, then cut into slices (2 cm thick). Pour the flour, milk, and panko bread crumbs into three separate dishes. Dip each tofu piece into the flour, followed by the milk and bread crumbs.
- Bring a frying pan to medium heat, add the oil. Transfer each tofu steak into the pan and cook until golden on each side.
- Cut the broccoli into florets and boil for 4-5 minutes.
- Heat the instant rice in the microwave.
- To assemble the dish, lay a bed of rice and top with tofu, broccoli, pickled mixture, and chopped avocado.
- Drizzle the teriyaki sauce over the tofu, drizzle with lime juice, and sprinkle with sesame seeds and sliced chilli to finish.
