Tofu tonkatsu
20min
4 pers.
10min
Firm tofu
Lunches and dinners
Less than 30 minutes
Ingredients
400 g (1 block) firm Soykei tofu
Salt and pepper to taste
80 ml (1/3 cup) all-purpose flour
1 large egg
10 ml (2 tsp.) paprika
250 ml (1 cup) Panko breadcrumbs
15 ml (1 tbsp.) black and white sesame seeds
1 green onion, chopped
Sauce ingredients:
80 ml (1/3 cup) ketchup
60 ml (1/4 cup) maple syrup
60 ml (1/4 cup) low-sodium soy sauce
30 ml (2 tbsp.) oyster sauce
30 ml (2 tbsp.) rice vinegar
10 ml (2 tbsp.) grated ginger
5 ml (1 tsp.) Sriracha sauce
5 ml (1 tsp.) cornstarch
30 ml (2 tbsp.) water
Preparation
- Cut the block of tofu into four thick slices. Pat the slices dry with a clean cloth. Season both sides with salt and pepper.
- Put the flour in one bowl. In a 2nd bowl, beat the egg with the paprika. In a 3rd bowl, mix the breadcrumbs and sesame seeds.
- Dip the tofu in the flour first, and shake off any excess. Then dip the tofu in the beaten egg, and finish with the breadcrumb mixture.
- Preheat the air fryer to 205°C (400°F).
- Oil the fryer basket, and place the tofu slices in it.
- Cook for 3 to 4 minutes. Turn the slices over and cook for a further 3 to 4 minutes, until golden brown.
- Meanwhile, combine the sauce ingredients in a small saucepan, except for the cornstarch and water. Bring to the boil.
- In a small bowl, dissolve the cornstarch in the water.
- Stir the cornstarch mix into the sauce. Whisk until the sauce has thickened. Cut the tofu slices into strips. Top with sauce and garnish with green onion.
Recipe and photo: Magazine 5 ingredients – 15 minutes
