Hawaiian Tofu Katsu Plate with Rice and Slaw
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Ingredients
- 500 g extra firm tofu
- 50 g plain flour
- 2 eggs
- 100 g panko breadcrumbs
- 200 ml vegetable oil
- 2 tbsp tomato ketchup
- 1 tbsp vegetarian worcestershire sauce
- 1 tbsp soy sauce
- 300 g white cabbage, finely shredded
- 300 g long-grain white rice
Nutrition (per serving)
- Calories
- 1076 kcal
- Protein
- 34.5 g
- Carbohydrate
- 97.6 g
- of which sugars
- 8.3 g
- Fat
- 60.4 g
- of which saturates
- 6.5 g
- Fibre
- 5.8 g
- Salt
- 1.33 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Pat the tofu dry and slice into thick slabs.
- 2
Dust the tofu in the plain flour, dip in the beaten eggs, then coat in the panko breadcrumbs.
- 3
Heat the vegetable oil in a frying pan and fry the tofu for 3-4 minutes on each side until golden and crisp.
- 4
Mix the tomato ketchup, vegetarian worcestershire sauce and soy sauce to make a quick katsu-style sauce.
- 5
Cook the rice, then serve the tofu over the rice with the shredded cabbage, drizzled with the sauce.
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