Teriyaki Katsu Rice Bowls
Crispy panko-crumbed tofu katsu, sliced and drizzled with teriyaki sauce over rice.
Source
Recipe Info
Servings: 4
Prep: 25m
Cook: 15m
Total: 40m
Ingredients
- 2 x 240g blocks extra-firm tofu
- 1/2 tsp salt, or to taste
- Vegetable oil, for frying
- Teriyaki sauce, to serve
- 60g plain flour
- 1 tbsp + 2 tsp cornflour
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp sweet paprika (optional)
- 120ml water
- 240g Japanese breadcrumbs (panko), or more as needed
Instructions
- Drain the tofu by wrapping in paper towels and placing something heavy on top for 15 minutes.
- Slice each block into 1cm-thick slabs and season with salt.
- Mix the batter ingredients until smooth. Tip the breadcrumbs onto a plate or tray.
- Dip each tofu slab into the batter, then coat in the breadcrumbs.
- Heat the oil in a frying pan. Once hot, add the tofu and sauté for 6-8 minutes over medium heat until golden brown. Remove from the oil.
- Let cool for 10-15 minutes, then slice diagonally into strips. Drizzle with teriyaki sauce and serve with rice.