Name: Japanese-Style Breaded Tofu (Katsu) with Sesame Veggie Slaw & Rice
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (340 g) pkgs broccoli slaw; 1 ½ English cucumbers; 3 (340 g) pkgs extra firm tofu; 1 ½ cups jasmine rice; 1 ½ bunches radish; black pepper; chili-garlic sauce; curry powder; garlic powder; ketchup; mayonnaise; panko bread crumbs; pure maple syrup; rice vinegar; salt; soy sauce; toasted sesame oil

Japanese-Style Breaded Tofu (Katsu) with Sesame Veggie Slaw & RiceJapanese-Style Breaded Tofu (Katsu) with Sesame Veggie Slaw & Rice — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

1 ½ (340 g) pkgs broccoli slaw

1 ½ English cucumbers

3 (340 g) pkgs extra firm tofu

1 ½ cups jasmine rice

1 ½ bunches radish

black pepper

chili-garlic sauce

curry powder

garlic powder

ketchup

mayonnaise

panko bread crumbs

pure maple syrup

rice vinegar

salt

soy sauce

toasted sesame oil

Instructions

Preheat oven to 205°C (400°F).

Cut tofu in half along the long side. Sandwich tofu between clean towels or paper towels and place on a large baking sheet pan. Place a cutting board with something heavy on top and set aside to press out excess water.

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and salt, then bring the mixture to a boil over high heat.

Meanwhile, place mayo and spices in a small bowl. Whisk to combine the curried mayo.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

While the rice is cooking, cut the tofu planks in half crosswise and return to the baking sheet.

Spread half of the curried mayo over the top side of the tofu, sprinkle with half of the bread crumbs (pressing gently to adhere), and drizzle with half of the oil. Carefully flip tofu and repeat with remaining mayo, bread crumbs, and oil. (Reserve bowl for later use.)

Place tofu in the oven and bake, turning halfway through, until the breading is crispy and golden brown, 15-18 minutes. Remove from oven.

Meanwhile, place ketchup, soy sauce, maple syrup, chili-garlic sauce, and garlic powder in the reserved bowl. Whisk to combine the "tonkatsu" sauce and set aside.

Place additional mayo, vinegar, soy sauce, oil, and chili-garlic sauce in a large bowl. Whisk to combine the dressing.

Wash, dry, trim, and quarter cucumbers lengthwise, then cut crosswise into thin pieces. Add to the bowl with the dressing.

Wash, dry, trim, and thinly slice radishes. Add to the bowl, along with the broccoli slaw, and toss to combine.

To serve, divide rice, tofu, and slaw between plates or bowls; drizzle sauce over tofu and enjoy!

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