Tofu Katsu

• 份量: 4 servings
• 总时间: 50 minutes

配料

1 14-ounce container firm OR extra-firm tofu, drained and cut lengthwise into 4 planks of even thickness

1/4 cup ketchup

1/4 cup Worcestershire sauce

1 tablespoon soy sauce

1/3 cup all-purpose flour

Kosher salt and ground black pepper

2 large eggs

1 1/2 cups panko breadcrumbs

3/4 cup grapeseed or other neutral oil, divided

步骤

Line a rimmed baking sheet with a doubled layer of paper towels. Lay the tofu planks in a single layer and cover with additional paper towels. Place another rimmed baking sheet on top, then set a few cans or jars on top as weights; let stand for about 30 minutes.

Meanwhile, in a small bowl, stir together the ketchup, Worcestershire and soy sauce; set aside. In a pie plate, stir together the flour and ¼ teaspoon each salt and pepper. In a second similar dish, whisk the eggs. To a third dish, add the panko.

Uncover the tofu; reserve the top baking sheet. Pat the tofu slabs dry with fresh paper towels and sprinkle both sides with salt and pepper. One at a time, dredge the planks in the flour mixture, turning to coat and shaking off any excess. Coat both sides with egg, then coat on all sides with panko, pressing firmly so the crumbs adhere. Set aside on the reserved baking sheet.

In a 12-inch nonstick skillet over medium, heat the oil until shimmering. Add the tofu and cook until the bottoms are golden brown, 2 to 3 minutes. Using a spatula and tongs, carefully flip the tofu and cook until the second sides are golden brown, about 3 minutes. Transfer to a large paper towel–lined plate and sprinkle with salt. If desired, on a cutting board, cut the “cutlets” into strips about ¾ inch wide. Transfer to a platter and serve with the sauce.