Crispy Tofu Katsu Wraps

Ingredients

• 400 g firm tofu
• 100 g panko breadcrumbs
• 50 g plain flour
• 200 ml katsu curry sauce
• 4 large flour tortillas
• 200 g white cabbage
• 4 tbsp sunflower oil
• 2 tbsp soy sauce

Method

1. 1

   Press the tofu between sheets of kitchen paper with a heavy pan on top for 10 minutes. Slice into 8 rectangles.

2. 2

   Set up a breading station: flour in one bowl, soy sauce mixed with 3 tbsp water in a second, and panko in a third. Coat each tofu piece in flour, then dip in the soy mixture, then press into the panko.

3. 3

   Heat the oil in a large frying pan over medium-high heat. Fry the tofu pieces for 3 minutes per side until deeply golden and crisp. Drain on kitchen paper.

4. 4

   Warm the katsu sauce in a small saucepan. Finely shred the cabbage.

5. 5

   Warm the tortillas, then spread each with katsu sauce. Add a pile of shredded cabbage and two tofu pieces. Drizzle over more sauce, roll up and serve.