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.
Drizzle the tofu with the soy mayo. Garnish with the remaining togarashi. Serve the remaining lime wedges on the side.
In a separate bowl, combine the mayonnaise and soy glaze.
Serve the cooked rice topped with the cooked tofu, roasted broccoli, and marinated vegetables (including any liquid).
Turn off the heat and fluff with a fork.
Reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes.
In a small pot, combine the ingredients. Heat to boiling on high.
Remove from the oven. Top with the juice of lime wedges and carefully stir to coat.
Toss to coat and arrange in an even layer. Place in oven for 14 to 16 minutes
Place the broccoli on a sheet pan. Drizzle with olive oil and season with salt and pepper.
Place an oven rack in the center of the oven, then set temperature to 450°F.
In a bowl, combine the ingredients. Season with salt and pepper. Set aside to marinate.
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.
In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high.
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.
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.
Crack the egg into a bowl; add the soy sauce and beat until smooth.
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.
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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