Tofu Katsu
A tofu katsu egy vegan alternat铆va a klasszikus tonkatsu 茅telhez. A tofu helyettes铆ti a pan铆rozott h煤st, 铆gy egy k枚nnyed, m茅gis gazdag 铆z疟 茅telt k铆n谩l. Az 茅tel Jap谩nban n茅pszer疟, 茅s k眉l枚n枚sen azok sz谩m谩ra aj谩nlott, akik a h煤smentes fog谩sokat keresik. A panko morzsa 茅s a tonkatsu sz贸sz adja a tradicion谩lis katsu 茅tel 铆zvil谩g谩t, mik枚zben a tofu ropog贸s marad k铆v眉l 茅s puha bel眉l. A tofu katsu gyorsan elk茅sz铆thet艖, 茅s t枚k茅letes v谩laszt谩s egy finom vacsor谩hoz vagy 茅tkez茅shez, amely gazdag 铆zeket 茅s text煤r谩kat k铆n谩l.
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1
Preheat the oil in a deep pan to 170掳C for frying.
Make sure the oil is hot enough by testing with a small piece of breadcrumb. If it bubbles and rises to the surface quickly, the oil is ready.
2
Press the tofu to remove excess water, then cut it into thick slices. Season the tofu with soy sauce and sesame oil.
Press the tofu for at least 15 minutes to ensure the texture stays firm and crispy.
3
Dredge the tofu slices in the flour, dip in the beaten egg, and coat with panko breadcrumbs.
For an extra crunch, make sure to press the panko breadcrumbs onto the tofu slices.
4
Carefully fry the tofu slices in the hot oil for about 3-4 minutes on each side, or until golden brown and crispy.
Fry the tofu in batches to avoid overcrowding the pan, which can cause the oil temperature to drop.
5
Once fried, drain the tofu on paper towels to remove excess oil.
Let the tofu rest for a minute to allow it to stay crispy.
6
Serve the tofu katsu with shredded cabbage and tonkatsu sauce.
For an authentic touch, serve with a side of rice and pickles.
