Tofu Katsu Bowl with Vegetables

Name: Tofu Katsu Bowl with Vegetables
Cuisine: Japanese
Ingredients: 1 carrot; 1 tbsp cornstarch; 2 tbsp flour; 1.5 tbsp Furikake; 4 tbsp oil; 5 tbsp panko; 150 g pointed cabbages; 0.5 tsp sesame oil; 160 g short-grain rice; 3 tbsp soy milk; 4 tbsp soy sauce; 200 g tofu; 2 tbsp tonkatsu sauce; 0.5 zucchini

Original title: Tofu-Katsu-Bowl mit Gemüse

Rice dish Japanese Vegan Main course Pan-frying

Source: www.eat-this.org

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This recipe is shown in a translation. Original language: Deutsch.

Ingredients

carrot 1
cornstarch 1 tbsp
flour 2 tbsp
Furikake 1.5 tbsp
oil 4 tbsp
panko 5 tbsp
pointed cabbages 150 g
sesame oil 0.5 tsp
short-grain rice 160 g
soy milk 3 tbsp
soy sauce 4 tbsp
tofu 200 g
tonkatsu sauce 2 tbsp
zucchini 0.5

coat

in the soy sauce

coat

and press firmly

fry

over medium to high heat for 3–4 minutes per side until golden brown

🌡️ 60°C ⏱️ 7 min

brown

⏱️ 5 min

deglaze

with soy sauce

taste

cut

into strips

plate

prick

marinate

⏱️ 1 min

stir

mix

soy sauce

4 tbsp

Furikake

1.5 tbsp

panko

5 tbsp

oil

3 tbsp

oil

1 tbsp

tonkatsu sauce

2 tbsp

prepared tofu

flour mixture

panko mixture

tofu in soy sauce

floured tofu

breaded tofu

fried vegetables with sauce

cooked vegetables

tofu katsu strips

tofu katsu bowl

sesame oil

0.5 tsp

short-grain rice

160 g

cook

with 1.3 times the amount of water in a rice cooker

tofu

200 g

halve

pointed cabbages

150 g

cut

into bite-sized pieces

carrot

cut

slightly diagonally into thin slices

zucchini

0.5

cut

cut in half lengthwise and into approximately 4–5 mm thick half-moons

flour

2 tbsp

cornstarch

1 tbsp

soy milk

3 tbsp

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