Recipes
Tofu Katsu Sando
Apr
TOFU KATSU SANDO
Ingredients
katsu sauce:
- ¼ cup tomato ketchup
- 2 tablespoons brewed soy sauce
- 1 teaspoon mirin
- 2 tablespoons brown sugar
- ¼ teaspoon garlic powder
- ¼ teaspoon dashi granules
- A pinch of black pepper
- ¼ teaspoon roasted sesame seeds
- 3-4 pieces firmtofu, cut into (3 x 2 x 1/2-inch) washed, pressedand pat dry
- 1 piece piece
- ¼ cup MAYAAll-Purpose Flour
- 1 piece egg, beaten
- 1/2 cup Japanese “panko” crumbs
- 2 teaspoons Aonori flakes oil for frying
- 1/3 cup prepared katsu sauce
- 6-8 slices whole wheat sliced bread, cut into (3 x 2 x ½-inch) alfalfa sprouts, for garnish
Instructions
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Prepare katsu sauce by mixing all the ingredients in a sauce pan, bring to a boil then simmer to the right consistency or thickness. Set aside to cool down.
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Wrap the sides of the sliced tofu with nori.
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Arrange, prepare and separate in 3 clean bowls the flour, beaten egg and the Japanese “panko” crumbs. Set aside.
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Heat up oil
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Wrap the sides of the sliced tofu with nori sheet. Do the same procedure with the rest of the tofu.
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Add aonori flakes into the Japanese crumbs. Mix well and set aside.
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Dip the wrapped tofu pieces in beaten egg then cover with Japanese crumbs that has aonori flakes.
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Fry tofu in a preheated oil until crisp and golden brown, transfer to a plate lined with paper towel to remove excess oil.
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Place in a clean work area the slices of breads. Brush or spread katsu sauce on each side of the bread and lay one fried tofu and top with alfalfa sprouts then cover with another slice of bread that already has a sauce on it. Serve.
Recipe Notes
Yield:
2-4 servings
