Tofu Katsu – Japanese Breaded Tofu
Pane-Bistecca
Tofu Katsu is incredibly delicious. But actually, Katsu means cutlet, meat or seafood thinly pounded and breaded, like our schnitzel. This technique dates back to the Meiji era, when the emperor asked his subjects to learn other techniques from foreigners from the West.
Nowadays, this technique is used with beef, pork, chicken, seafood, vegetables, potatoes and even cheese. And here are more versions with Tofu!
Nowadays, this technique is used with beef, pork, chicken, seafood, vegetables, potatoes and even cheese. And here are more versions with Tofu!
Ingredients
A block of 250 g firm Tofu
Soy Sauce
2 Eggs
Japanese Panko
Roasted Sesame
Oil for frying
Sweet Chili Sauce or one of these Sauces
Arbeitsschritte
1
Step 1
DRemove the firm tofu from the package and wrap with several layers of kitchen paper. Weigh down with a plate or heavier package to press out the liquid. I do this over 2 hours and change the paper towel often.
2
Step 2
Then cut the block into cubes. Place these in a bowl and pour soy sauce over them. Marinate in it for at least 60 minutes. Carefully turn several times.
3
Step 3
In one plate, beat the eggs and in the other plate, pour the breadcrumbs. Heat about 1-2 cm of oil in a pot to 180 C degrees. Turn the tofu cubes in the egg then in the breadcrumbs and fry in the hot oil until brown on all sides.
4
Step 4
Place on a plate and sprinkle with toasted sesame seeds. Serve immediately with the sauces!
Notes
They also taste very good sprinkled with roasted garlic.
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