Tofu Katsu & Soy Mayo with Marinated Vegetables & Roasted Broccoli
A veggie friendly Japanese meal! This recipe takes katsu, a Japanese breading technique that usually involves fried meat or seafood, and makes it into a colorful and filling vegetarian dish with crispy golden tofu as the highlight.
Ingredients
Step 1
Step 1
Drizzle the tofu with the soy mayo. Garnish with the remaining togarashi. Serve the remaining lime wedges on the side.
Step 2
In a separate bowl, combine the mayonnaise and soy glaze.
Step 3
Serve the cooked rice topped with the cooked tofu, roasted broccoli, and marinated vegetables (including any liquid).
Step 4
Turn off the heat and fluff with a fork.
Step 5
Reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes.
Step 6
In a small pot, combine the ingredients. Heat to boiling on high.
Step 7
Remove from the oven. Top with the juice of lime wedges and carefully stir to coat.
Step 8
Toss to coat and arrange in an even layer. Place in oven for 14 to 16 minutes
Step 9
Place the broccoli on a sheet pan. Drizzle with olive oil and season with salt and pepper.
Step 10
Place an oven rack in the center of the oven, then set temperature to 450°F.
Step 11
In a bowl, combine the ingredients. Season with salt and pepper. Set aside to marinate.
Step 12
Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added, add the coated tofu in an even layer. Cook, and transfer to a paper towel-lined plate and immediately season with salt.
Step 13
In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high.
Step 14
Working one piece at a time, thoroughly coat the seasoned tofu in the seasoned flour (tapping off any excess), then in the egg-soy sauce mixture (letting any excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to a separate plate.
Step 15
Place the flour and breadcrumbs on two separate large plates. Season each with salt and pepper. Season the breadcrumbs with all but a pinch of the togarashi.
Step 16
Crack the egg into a bowl; add the soy sauce and beat until smooth.
Step 17
Transfer the pressed tofu to a cutting board. Cut the tofu in half horizontally, then halve each piece crosswise. Season with salt and pepper on both sides.
Step 18
Drain the tofu, then place on a paper towel-lined plate. Place several layers of paper towels on top, then place a heavy-bottomed pot (or pan) on top of the paper towels. Set aside to release the excess liquid.
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