tofu katsu with chilli sauce

Our tofu katsu is made of cubes of tofu, coated in breadcrumbs and shallow-fried until golden. It's very addictive and best enjoyed with sweet chilli sauce.

tofu katsu with chilli sauce

INGREDIENTS
  1. 200 g firm tofu
  2. soy sauce
  3. 2 tbsp plain flour
  4. ½ cup aquafaba / chickpea brine (from one tin of chickpeas)
  5. ½-1 cup breadcrumbs
  6. sunflower or canola oil, for frying
  7. sweet chilli sauce, to serve

METHOD
  • First, we need to ‘press’ the tofu in order to get rid of the excess moisture and make it absorb flavours better. Wrap your tofu in a piece of paper towel, place it on a plate and weigh it down with something heavy (like a can of coconut milk, for example). Once paper towel becomes wet, change it for a new one. Repeat a few times until paper towel stays almost dry.
  • Once tofu has been pressed, cut the block in half to end up with two 50% thinner blocks. Cut each block into 12 even pieces. Pour some soy sauce into a large, shallow bowl and tip all tofu cubes into it. Pour enough soy sauce to at least half-immerse the tofu. Leave it to marinate for 30 mins, then flip the tofu pieces over and keep in soy sauce for another 30 mins.
  • Prepare three large plates, one with plain flour, another with chickpea brine and the third one with breadcrumbs.