Tofu Katsu Bowl
This Tofu Katsu Bowl has been on Luna’s mind for the past month. She finally tried it out and the first tofu katsu bowl test came out amazing! If your trying to convince someone (even if that someone may be yourself!) that tofu can be a great meat substitute, this is the prefect recipe for you.
What is a Tofu Katsu Bowl?
Tofu Katsu is style of cooked tofu which is breaded. This recipe is a play on chicken katsu; however, this is usually breaded with panko Japanese style bread crumbs. For this recipe we used cornflakes as the breading along with plain flour. The cornflakes give a unique depth of flavor when seared golden brown!
As for the bowl, feel free to be creative. Use up whatever vegetables you have or like for the bowl. For the sides we wanted to keep it simple. The tofu Katsu is plated along with basmati rice and steamed broccoli.
As spring progresses here in Michigan, the garden is starting to yield more vegetables, greens, herbs, and flowers. It doesn’t get more fresh or local, than yielding from the garden. To garnish, we added fresh chive flowers from the garden, along with cherry tomatoes, sliced scallions, and of course, black sesame seeds.
Why Do I Need To Press Tofu?
Tofu is very watery by nature, regardless if its silken or firm. When cooking tofu its best to press the tofu and remove most of the water from the block. This helps the tofu become even firmer and cook better.
The best way to press tofu, is by placing a paper towel on top of a plate. Gently place the blocks of tofu on top of the paper towel. Then place another paper towel over the blocks and add another plate to rest on top of the tofu blocks.
The second top plate will add slight pressure to the blocks that will push the water out. The paper towels will absorb the liquid so its not such a messy process.
How to Make the Breading for Tofu Katsu
First, we reccommend to place the cornflakes in a ziplock bag. Once the baggie is sealed, use your hands to smash the the flakes into the surface below (table/counter/ etc). Continue to smash until finely ground.
Another option if you don’t have a zip lock around, is to take 2 paper towels and fold them at the separating crease. Place the cornflakes inside the paper towels and with a rolling pin, roll onto of the golden paper towel till all the cornflakes are finely ground.
Looking for more delicious vegan Entrees?
If you liked this tofu katsu bowl recipe be sure to check out these others down below 🙂
Tofu Katsu Bowl
- Measuring spoons
- Measuring cups
- Aluminum foil
- High speed blender
- 2 Blocks Tofu 12.3oz pack each
- 120 g Corn Flakes, Finely Crushed Vegan Corn Flakes
- 1 Cup Plant Milk We used Coconut Milk
- 8 g Plain Flour Mixed in with the Plant Milk
- 1/2 Cup Plain Flour
- 1/2 tsp Garlic Powder
- Dash Salt Genergous dash
- Dash Pepper Generous dash
- 1/4 Cup Olive Oil
- 1/2 Cup Peanut Butter
- 3 Tbsp Soy
- 2 Tbsp Maple
- 2.5 Tbsp Lime Juice
- 1/2 tsp Sriracha
- 1 tsp Sesame Oil
- 1/4 Cup Water Add more if needed
- 2 Cups Batsami Rice Substitute any type of rice
- 1 1/2 Tbsp Black Sesame Seeds
- 2 Heads Broccoli
- 1 Scallion Optional Garnish
- 6 Sliced Cherry Tomatoes Optional Garnish
- Chive Flowers Optional Garnish
- Begin by pressing the tofu. Place a paper towel on top of a plate. Gently place the blocks of tofu on top if the paper towel. Place another paper towel on top of the blocks of tofu and add another plate to rest on top of the tofu blocks.
- While the tofu is being pressed, begin to set up 3 bowls for the breading process.
- Add the 1/2 cup of flour to one bowl and set aside.
- Then, add the plant milk alon with the 8g of flour, garlic powder, salt and pepper.
- Next, add the finely crushed cornflakes into the last bowl.
- At this point the tofu should be pressed and cut the tofu in to 1/2 inch slices.
- Set the oven to 355 derees F.
- Place the tofu slices in the flour mix, then the plant milk mix, and finally into the corn flakes. Set aside on a sheet tray lined with aluminum foil.
- Place a large pan on medium heat with 1/4 cup olive oil.
- Sear the tofu for about two minutes on each side then place back onto the sheet tray.
- Place the breaded tofu in the oven to bake for 15 minutes at 355 degrees F.
- Now, begin to cook to cups of rice. Follow the instructions on the rice package.
- In a large pot, steam the broccoli until tender with just a bit of water.
- To make the sauce: Add the peanut butter, soy sauce, maple, lime juice, srirach, sesame oil and water into a high speed blender and blend on high until smooth.
- Once the Tofu, rice, and broccoli have finished cooking add them to a bowl and serve immediately with the peanut sauce and optional garnishes!