Tofu Katsu Sando

🛒 Ingredients

• Extra-firm tofu, pressed 100 g · 76 kcal
• Japanese milk bread (Shokupan) 70 g · 185 kcal
• All-purpose flour 10 g · 36 kcal
• Unsweetened plant milk (e.g., soy milk) 20 g · 11 kcal
• Panko breadcrumbs 30 g · 110 kcal
• Vegetable oil for frying 30 g · 265 kcal
• Shredded green cabbage 30 g · 7 kcal
• Tonkatsu sauce 30 g · 45 kcal

👨‍🍳 Instructions

1. Press the extra-firm tofu for at least 30 minutes to remove excess water, then slice it into two 1-inch thick cutlets. Season lightly with salt and pepper.
2. Prepare a breading station with three shallow dishes: one with flour, one with plant milk, and one with panko breadcrumbs. Dredge each tofu cutlet in flour, then dip in plant milk, and finally coat thoroughly with panko, pressing gently to adhere.
3. Heat vegetable oil in a deep pan or pot to 170-175°C (340-345°F). Carefully deep-fry the tofu katsu for 3-4 minutes per side, or until golden brown and crispy. Drain on a wire rack.
4. Lightly toast the shokupan bread slices. Spread tonkatsu sauce generously on one side of each bread slice.
5. Place one fried tofu katsu cutlet on a sauced bread slice, top with a generous pile of shredded cabbage, then cover with the second sauced bread slice. Press gently.
6. Carefully trim the crusts from the sandwich using a sharp knife, then cut diagonally in half. Serve immediately.