Crispy Tofu Katsu & Soy Mayo with Marinated Vegetables & Sautéed Bok Choy

Crispy Tofu Katsu & Soy Mayo

with Marinated Vegetables & Sautéed Bok Choy

40 MIN
2 Servings
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From the Test Kitchen

This vegetarian katsu (a Japanese technique for breading that achieves an exquisitely crunchy texture) highlights airy panko breadcrumbs and vibrant togarashi, which lend beautifully golden brown color to hearty tofu. We're serving it with fluffy white rice, sautéed bok choy, and a duo of crisp, marinated cucumber and pepper.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    890 Cals (est.)
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fresh
ingredients
Crispy Tofu Katsu & Soy Mayo with Marinated Vegetables & Sautéed Bok Choy
Title
  • 12 oz Extra Firm Tofu
  • ½ cup Long Grain White Rice
  • 1 Pasture-Raised Egg
  • 1¼ cups Panko Breadcrumbs
  • 10 oz Baby Bok Choy
  • 1 Persian Cucumber
  • 1 Bell Pepper
  • 2 Tbsps Soy Glaze
  • 2 Tbsps Mayonnaise
  • ¼ cup Rice Flour
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Mirin (Salted Cooking Wine)
  • 1 Tbsp Vegetarian Ponzu Sauce
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
Press the tofu
1 Press the tofu

Drain the tofu, then place on a paper towel-lined plate. Place several layers of paper towels on top, then place a heavy-bottomed pot (or pan) on top of the paper towels. Set aside to release the excess liquid at least 10 minutes.

Prepare the ingredients & marinate the vegetables
2 Prepare the ingredients & marinate the vegetables

Meanwhile, wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; roughly chop. Small dice the cucumber. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then small dice. In a bowl, combine the diced cucumber, diced pepper, mirin, and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the mayonnaise and soy glaze.

Cook the rice
3 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Cook the bok choy
4 Cook the bok choy

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped bok choy; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until lightly browned and softened. Add the ponzu sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

Prepare & coat the tofu
5 Prepare & coat the tofu

Meanwhile, transfer the pressed tofu to a cutting board. Cut the tofu in half horizontally, then halve each piece crosswise. Season with salt and pepper on both sides. Crack the egg into a bowl; add the soy sauce and beat until smooth. Place the flour and breadcrumbs on two separate large plates. Season each with salt and pepper. Season the breadcrumbs with all but a pinch of the togarashi. Working one piece at a time, thoroughly coat the seasoned tofu in the seasoned flour (tapping off any excess), then in the egg-soy sauce mixture (letting any excess drip off), then in the seasoned breadcrumbs (pressing gently to adhere). Transfer to a separate plate.

Cook the tofu & serve your dish
6 Cook the tofu & serve your dish

In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added, add the coated tofu in an even layer. Cook 3 to 4 minutes per side (if the pan seems dry, add a drizzle of oil before flipping), or until golden brown and crispy. Transfer to a paper towel-lined plate and immediately season with salt. Serve the cooked rice topped with the cooked tofu, cooked bok choy, and marinated vegetables (including any liquid). Drizzle the tofu with the soy mayo. Garnish with the remaining togarashi. Enjoy!

Tips from Home Chefs

Press the tofu
1 Press the tofu

Drain the tofu, then place on a paper towel-lined plate. Place several layers of paper towels on top, then place a heavy-bottomed pot (or pan) on top of the paper towels. Set aside to release the excess liquid at least 10 minutes.

2 Prepare the ingredients & marinate the vegetables

Meanwhile, wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; roughly chop. Small dice the cucumber. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then small dice. In a bowl, combine the diced cucumber, diced pepper, mirin, and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the mayonnaise and soy glaze.

Prepare the ingredients & marinate the vegetables
Cook the rice
3 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

4 Cook the bok choy

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped bok choy; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until lightly browned and softened. Add the ponzu sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

Cook the bok choy
Prepare & coat the tofu
5 Prepare & coat the tofu

Meanwhile, transfer the pressed tofu to a cutting board. Cut the tofu in half horizontally, then halve each piece crosswise. Season with salt and pepper on both sides. Crack the egg into a bowl; add the soy sauce and beat until smooth. Place the flour and breadcrumbs on two separate large plates. Season each with salt and pepper. Season the breadcrumbs with all but a pinch of the togarashi. Working one piece at a time, thoroughly coat the seasoned tofu in the seasoned flour (tapping off any excess), then in the egg-soy sauce mixture (letting any excess drip off), then in the seasoned breadcrumbs (pressing gently to adhere). Transfer to a separate plate.

6 Cook the tofu & serve your dish

In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added, add the coated tofu in an even layer. Cook 3 to 4 minutes per side (if the pan seems dry, add a drizzle of oil before flipping), or until golden brown and crispy. Transfer to a paper towel-lined plate and immediately season with salt. Serve the cooked rice topped with the cooked tofu, cooked bok choy, and marinated vegetables (including any liquid). Drizzle the tofu with the soy mayo. Garnish with the remaining togarashi. Enjoy!

Cook the tofu & serve your dish
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