LEARN HOW TO MAKE A SUPER CRISPY TOFU KATSU RECIPE THAT WILL MAKE YOU FORGET THE TONKATSU!
LAY HO LAY HO! This is hands down one of my favourite recipes ever. It’s crispy, visually appetizing, and you get to dip it in something! Join me in this episode and learn how to make this delicious take on the classic Japanese tonkatsu recipe, the amazing tofu katsu fingers. Let’s begin
Ingredients:
2 tbsp ketchup
splash toasted sesame oil
1 tbsp soy sauce
1/2 cup all purpose flour
1/2 cup water
salt to taste
3/4 cups panko
350g extra firm tofu
1 cup avocado oil
Directions:
1. Make the quick katsu sauce by mixing together the ketchup, toasted sesame oil, and soy sauce
2. Mix together the flour, water, and a pinch of salt in a bowl
3. Pour the panko into a separate bowl and season with some salt
4. Carefully slice the extra firm tofu into sticks (fingers)
5. Roll the tofu in the flour mixture. Use a fork to transfer the tofu onto the panko and roll the tofu to coat it
6. Set the tofu aside and repeat with the rest of the tofu sticks
7. Heat up a frying pan to medium heat. Add in the avocado oil and let is heat up for a few minutes. Stick a bamboo chopstick in the oil to see if ti’s ready, there will be small bubbles when it is
8. Carefully fry the tofu in small batches for about 45 seconds on each side
9. Set the tofu onto a paper towel to rest and absorb the excess oil
10. Serve the tofu katsu fingers with some shredded cabbage, fresh tomatoes, and that delicious katsu sauce
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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