Tofu Katsu Sando (Vegetarian Cutlet Sandwich)

Ingredients

Ingredients:

•1 block firm tofu, pressed and sliced into ½-inch slabs

•Salt & pepper

•¼ cup flour (or cornstarch)

•1 egg (or flax egg for vegan)

(1 tbsp flaxseed meal + 3 tbsp water, let sit 5 min)

•½ cup panko breadcrumbs

•Oil for frying

•4 slices shokupan (Japanese milk bread) or other soft white bread, crusts removed

•Tonkatsu sauce (store-bought or DIY below)

•Optional: shredded cabbage or thin-sliced cucumber

🥣 Tonkatsu Sauce (DIY):

•1 tbsp ketchup

•1 tbsp Worcestershire sauce

•½ tbsp soy sauce

•1 tsp mirin or sugar

Mix and adjust to taste!

⸻

🍳 Instructions:

1.Prep tofu:

•Press tofu for 15–30 minutes to remove excess water.

•Slice and season lightly with salt and pepper.

2.Bread tofu:

•Coat in flour → dip in egg/flax egg → coat with panko.

•Optional: double dip for extra crunch.

3.Fry tofu:

•Heat oil in a skillet and fry until golden brown (about 2–3 min per side). Drain on paper towels.

4.Assemble sandwich:

•Spread tonkatsu sauce on both slices of bread.

•Add tofu cutlet and shredded cabbage or cucumber if using.

•Top with second slice, press gently, trim crusts, and cut in half.

⸻

🍓