MiSOgood Vegan Tofu Tonkatsu
2 Cups Low-Sodium Vegetable Stock
1 Tablespoon MiSOgood Teriyaki Miso
1 Teaspoon Onion Powder
1 Pound Extra-Firm Tofu, Cut into 1/2-Inch Slabs
2 Tablespoons All-Purpose Flour
2 Tablespoons Aquafaba
1/2 Cup Panko Bread Crumbs
2 Tablespoons Vegetable Oil
Tonkatsu Sauce:
1/4 Cup Ketchup
1/4 Cup Vegan MiSOgood Teriyaki Miso
2 Teaspoons Soy Sauce
To Serve:
Finely Shredded Lettuce or Cabbage
Lemon Wedges
In a small saucepan over medium heat, combine the vegetable stock,MiSOgood Teriyaki Miso, and onion powder. Add the tofu and bring to a simmer. Cover, reduce the heat to medium-low, and gently cook for 20 minutes.
Once tender and fully re-hydrated, drain away the excess liquid and discard or save for another use, such as soup broth or cooking rice. Lightly press the tofu to remove any extra moisture, which will make it harder to sear.
When cool enough to handle, toss the tofu in flour to evenly coat. Dip the pieces in aquafaba, and finally toss with panko, firmly pressing the breadcrumbs in to adhere.
Set a medium skillet over medium-high heat. Add the oil, and when shimmering, add the breaded tofu pieces. Cook for 5 - 6 minutes, until golden brown on the bottom, and carefully flip. Cook 5 - 6 minutes longer on the opposite side until perfectly crisp and caramelized all over.
Meanwhile, for the sauce, simply whisk together the ketchup,MiSOgood Teriyaki Miso and soy sauce until smooth.
Serve the hot tofu over a bed of finely shredded lettuce or cabbage with lemon wedges on the side and plenty of tonkatsu sauce on top.
Makes 4 Servings
Notes: To make this recipe gluten-free, use gluten-free breadcrumbs instead of panko.
1 Tablespoon MiSOgood Teriyaki Miso
1 Teaspoon Onion Powder
1 Pound Extra-Firm Tofu, Cut into 1/2-Inch Slabs
2 Tablespoons All-Purpose Flour
2 Tablespoons Aquafaba
1/2 Cup Panko Bread Crumbs
2 Tablespoons Vegetable Oil
Tonkatsu Sauce:
1/4 Cup Ketchup
1/4 Cup Vegan MiSOgood Teriyaki Miso
2 Teaspoons Soy Sauce
To Serve:
Finely Shredded Lettuce or Cabbage
Lemon Wedges
In a small saucepan over medium heat, combine the vegetable stock,MiSOgood Teriyaki Miso, and onion powder. Add the tofu and bring to a simmer. Cover, reduce the heat to medium-low, and gently cook for 20 minutes.
Once tender and fully re-hydrated, drain away the excess liquid and discard or save for another use, such as soup broth or cooking rice. Lightly press the tofu to remove any extra moisture, which will make it harder to sear.
When cool enough to handle, toss the tofu in flour to evenly coat. Dip the pieces in aquafaba, and finally toss with panko, firmly pressing the breadcrumbs in to adhere.
Set a medium skillet over medium-high heat. Add the oil, and when shimmering, add the breaded tofu pieces. Cook for 5 - 6 minutes, until golden brown on the bottom, and carefully flip. Cook 5 - 6 minutes longer on the opposite side until perfectly crisp and caramelized all over.
Meanwhile, for the sauce, simply whisk together the ketchup,MiSOgood Teriyaki Miso and soy sauce until smooth.
Serve the hot tofu over a bed of finely shredded lettuce or cabbage with lemon wedges on the side and plenty of tonkatsu sauce on top.
Makes 4 Servings
Notes: To make this recipe gluten-free, use gluten-free breadcrumbs instead of panko.