Tofu Katsu with Broccoli Slaw
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 680
- Total Fat
- 16 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 93 milligrams
- Sodium
- 407 milligrams
- Carbohydrates
- 105 grams
- Dietary Fiber
- 7 grams
- Sugar
- 7 grams
- Protein
- 27 grams
- Total: 35 min
- Active: 35 min
Ingredients
1 1/2 cups long-grain white rice
1 pound extra-firm tofu
1 12-ounce bag broccoli slaw
4 scallions, thinly sliced
2 Persian cucumbers, halved lengthwise and thinly sliced
5 teaspoons rice vinegar
4 teaspoons sweet chili sauce, plus more for serving
2 teaspoons toasted sesame oil
Kosher salt
1/2 cup all-purpose flour
2 large eggs
1 1/4 cups panko
Vegetable oil, for frying
Katsu sauce, for serving
Directions
- Cook the rice as the label directs. Set aside off the heat, about 5 minutes, then fluff with a fork.
- Meanwhile, slice the tofu crosswise into 4 equal-size rectangles. Place the slices between paper towels on a baking sheet; top with another baking sheet. Place a heavy pan on top to press out the moisture. Let stand 15 minutes.
- Combine the broccoli slaw, scallions and cucumbers in a large bowl. Whisk the rice vinegar, sweet chili sauce and sesame oil in a small bowl. Pour over the slaw and toss; season with salt.
- Put the flour on a plate. Lightly beat the eggs in a shallow bowl and put the panko on another plate. Dip each tofu piece in the flour, then the eggs, then the panko, turning to coat. Heat 1/4 inch vegetable oil in a large nonstick skillet over medium-high heat. Add 2 tofu slices and cook until golden, 2 to 3 minutes per side. Remove to a rack and season with salt. Repeat with the remaining tofu.
- Divide the tofu and slaw among plates and serve with the rice. Drizzle the katsu sauce on the tofu; serve with sweet chili sauce.