Tofu katsu bowl with braised vegetables

Name: Tofu katsu bowl with braised 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 geschmortem Gemüse

Rice dish Japanese Vegetarian Main course Pan-frying

Source: www.eat-this.org

Added by MerryPestle20

Tofu katsu bowl with braised vegetables AI-generated cover image

Photo 1 of 1

No ratings yet

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

and press firmly

fry

over medium to high heat, golden brown

⏱️ 7 min

preheat

🌡️ 60°C

Warmhalten

brown

while stirring

⏱️ 5 min

deglaze

mix

taste

distribute

cut

into strips

plate

Toppen

marinate

⏱️ 2 min

stir

mix

coat

once more in the soy sauce

soy sauce

2 tbsp

Furikake

1.5 tbsp

panko

5 tbsp

oil

3 tbsp

soy sauce

2 tbsp

oil

1 tbsp

tonkatsu sauce

2 tbsp

flour mixture

panko mixture

tofu in soy sauce

tofu with flour

breaded tofu

tofu katsu

preheated oven

sautéed vegetables

sesame oil

0.5 tsp

mixed vegetables

braised vegetables

rice in bowls

tofu katsu strips

arranged bowls

tofu katsu bowl

short-grain rice

160 g

cook

with 1.3 times the amount of water in the rice cooker

⏱️ 15 min

tofu

200 g

halve

pointed cabbages

150 g

cut

into bite-sized pieces

carrot

cut

slightly diagonally into thin slices

zucchini

0.5

cut

halve lengthwise, then cut into half-moons about 4–5 mm thick

flour

2 tbsp

cornstarch

1 tbsp

soy milk

3 tbsp

Comments

Loading comments...