Tofu Katsu & Soy Mayo with Marinated Vegetables & Roasted Broccoli

Tofu Katsu & Soy Mayo

with Marinated Vegetables & Roasted Broccoli

Group Created with Sketch. 35 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 840 Cals/serving
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Our take on 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.

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ingredients
Tofu Katsu & Soy Mayo with Marinated Vegetables & Roasted Broccoli
Title
  • 14 oz Firm Tofu
  • 1 Pasture-Raised Egg
  • ½ cup Jasmine Rice
  • ½ lb Broccoli
  • 1 Persian Cucumber
  • 1 Lime
  • 1¼ cups Panko Breadcrumbs
  • 2 Tbsps Soy Glaze
  • 2 Tbsps Mayonnaise
  • ¼ cup Rice Flour
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Mirin (Salted Cooking Wine)
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
  • 3 oz Radishes
Press the tofu
1 Press the tofu

Place an oven rack in the center of the oven, then preheat to 450°F. 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 bottom 1/2 inch of the broccoli stem; cut into small florets. Quarter the lime. Small dice the cucumber. Cut off and discard the stems of the peppers; remove the cores, then small dice. In a bowl, combine the diced cucumber, diced peppers, 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

Meanwhile, 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, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Roast the broccoli
4 Roast the broccoli

Meanwhile, place the broccoli florets on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Top with the juice of 2 lime wedges and carefully stir to coat.

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 to adhere). Transfer to a separate plate. 

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

In a large pan (nonstick, if you have one), 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, roasted broccoli, and marinated vegetables (including any liquid). Drizzle the tofu with the soy mayo. Garnish with the remaining togarashi. Serve the remaining lime wedges on the side. Enjoy!

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Press the tofu
1 Press the tofu

Place an oven rack in the center of the oven, then preheat to 450°F. 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 bottom 1/2 inch of the broccoli stem; cut into small florets. Quarter the lime. Small dice the cucumber. Cut off and discard the stems of the peppers; remove the cores, then small dice. In a bowl, combine the diced cucumber, diced peppers, 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

Meanwhile, 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, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

4 Roast the broccoli

Meanwhile, place the broccoli florets on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Top with the juice of 2 lime wedges and carefully stir to coat.

Roast the broccoli
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 to adhere). Transfer to a separate plate. 

6 Cook the tofu & serve your dish

In a large pan (nonstick, if you have one), 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, roasted broccoli, and marinated vegetables (including any liquid). Drizzle the tofu with the soy mayo. Garnish with the remaining togarashi. Serve the remaining lime wedges on the side. Enjoy!

Cook the tofu & serve your dish