Tofu Katsu & Soy Mayo with Marinated Vegetables & Roasted Broccoli

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.

Adapted from BlueApron


Metric System
  • 2 tbsp mayonnaise
  • 2 tbsp soy glaze
  • 8 oz water
  • salt
  • 4 oz rice
  • 2 tbsp lime juice
  • 8 oz broccoli
  • oil
  • black pepper
  • 3 oz radish
  • 1 cucumber
  • 3 tsp mirin
  • 2 oz flour
  • 1.5 cup bread crumbs
  • 3 tsp shichimi
  • 1 egg
  • 3 tsp soy sauce
  • 14 oz tofu
  • 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.

  • 2 tbsp mayonnaise
  • 2 tbsp 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.

  • 1 cup water
  • salt
  • 0.5 cup rice
  • Step 7

    Remove from the oven. Top with the juice of lime wedges and carefully stir to coat.

  • 2 tbsp lime juice
  • 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.

  • 0.5 lb broccoli
  • oil
  • salt
  • black 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.

  • 3 oz radish
  • 1 cucumber
  • 1 tbsp mirin
  • oil
  • salt
  • black pepper
  • 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.

  • 0.25 cup flour
  • 1.5 cup bread crumbs
  • 1 tbsp shichimi
  • Step 16

    Crack the egg into a bowl; add the soy sauce and beat until smooth.

  • 1 egg
  • 1 tbsp soy sauce
  • 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.

  • 14 oz tofu
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