Teriyaki Katsu Rice Bowls

 

·         2 240g blocks fresh extra firm tofu

·         1/2 tsp salt, or to taste

·         Canola oil, for sauté 

·         Teriyaki sauce (recipe on my blog)

 

Batter

·         ½ cup flour

·         1 tbsp + 2 tsp cornstarch

·         1 tsp baking powder

·         1 tsp salt

·         1 tsp sweet paprika powder, optional

·         ½ cup water

·         Breading

·         1 cup japanese breadcrumbs, or more as needed

·         1. Drain water from the tofu by wrapping them in paper towels and then placing a heavy flat surface (a board or plate) on top of each. Leave for 15 minutes until water has been absorbed by the towels.

·         2. Slice each tofu into 1/2 inch thick square slabs. You may be able to slice one tofu into 3 slabs, depending on the thickness of your tofu. Season with salt.

·         3. Prepare the batter by mixing all the ingredients until smooth. In another plate or tray, add the breadcrumbs.

·         4. Place each tofu in the batter then coat into the breadcrumbs. Repeat this step for the rest.

·         5. Heat the oil in a frying pan. Once hot (you can test this by putting a little bread crumbs), add in the tofu. Sauté for around 6-8 minutes over medium heat until golden brown. Take out of the oil then turn off the heat.

·         6. Let cool for 10-15 minutes then slice diagonally into 3/4-inch thick strips. Drizzle with some teriyaki sauce and enjoy with rice.