Tofu Cutlets (Vegetarian Tonkatsu Alternative) Recipe by eribow
This recipe is translated from Cookpad Japan. See original: 豚カツ代わりの豆腐カツ eribow @cook_40044531 A vegetarian version of tonkatsu that looks just like the real thing. Other than the main ingredient, it's just like making tonkatsu! Recipe background: When making tonkatsu for my family, I tried using tofu as a substitute for myself as a vegetarian. A vegetarian version of tonkatsu that looks just like the real thing. Other than the main ingredient, it's just like making tonkatsu! Recipe background: When making tonkatsu for my family, I tried using tofu as a substitute for myself as a vegetarian. Tofu Cutlets (Vegetarian Tonkatsu Alternative) A vegetarian version of tonkatsu that looks just like the real thing. Other than the main ingredient, it's just like making tonkatsu! Recipe background: When making tonkatsu for my family, I tried using tofu as a substitute for myself as a vegetarian. A vegetarian version of tonkatsu that looks just like the real thing. Other than the main ingredient, it's just like making tonkatsu! Recipe background: When making tonkatsu for my family, I tried using tofu as a substitute for myself as a vegetarian. Ingredients Serves 1 serving 1/2 block firm tofu as needed All-purpose flour, as needed Egg, as needed Panko breadcrumbs, as needed Shredded cabbage, 1/2 block firm tofu as needed All-purpose flour, as needed Egg, as needed Panko breadcrumbs, as needed Shredded cabbage, Cooking Instructions 1 Press the tofu to remove excess water, then cut into thick slices, about the size of sashimi pieces. 2 Lightly season with salt and pepper. Dredge each piece in flour, then dip in beaten egg, and coat with panko breadcrumbs. 3 Fry in medium-hot oil until golden brown, then drain well on paper towels. 4 Serve with shredded cabbage and enjoy with spicy mustard, tonkatsu sauce, soy sauce, or noodle soup base (mentsuyu). 1 Press the tofu to remove excess water, then cut into thick slices, about the size of sashimi pieces. 1 Press the tofu to remove excess water, then cut into thick slices, about the size of sashimi pieces. 2 Lightly season with salt and pepper. Dredge each piece in flour, then dip in beaten egg, and coat with panko breadcrumbs. 2 Lightly season with salt and pepper. Dredge each piece in flour, then dip in beaten egg, and coat with panko breadcrumbs. 3 Fry in medium-hot oil until golden brown, then drain well on paper towels. 3 Fry in medium-hot oil until golden brown, then drain well on paper towels. 4 Serve with shredded cabbage and enjoy with spicy mustard, tonkatsu sauce, soy sauce, or noodle soup base (mentsuyu). 4 Serve with shredded cabbage and enjoy with spicy mustard, tonkatsu sauce, soy sauce, or noodle soup base (mentsuyu). Cooksnaps (5) Copied! on March 08, 2011 01:17 世界の民族料理を作るのが好き。粉物、揚げ物好き。お酒は何でも好き。 断食4回。4年ほどベジタリアンやってました。生活クラブ(生協)大好き♡ 仕事は前世療法のサロンとセミナーを開催しています。 ◆セラピールームPADOMAパドマ ◆「私の前世療法」 Similar Recipes More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Indian flat bread (chappathi) The Power Booster Rajma Chawal Coconut Burfi - a microwave recipe Chicken and Spinach Pizza Chicken 65 Chicken with Lemon and Coriander Garlic Fried Rice TIM's Cinnamon Walnut Banana Bread Madeleine Indian flat bread (chappathi) The Power Booster Rajma Chawal Coconut Burfi - a microwave recipe Chicken and Spinach Pizza Chicken 65 Chicken with Lemon and Coriander Garlic Fried Rice TIM's Cinnamon Walnut Banana Bread Madeleine