Tofu Katsu Rice Bowl

This quick and easy plant-based recipe comes together in just 20 minutes!

This quick and easy plant-based recipe comes together in just 20 minutes!

1

Add rice and water to a small pot. Bring to a boil, cover, reduce heat and simmer for 10 mins. Remove from heat. Let stand covered for a few minutes. Fluff with a fork.
2

While rice is cooking, cut tofu into slabs. Trim corners to make it look like a cutlet.
3

To make the batter, combine flour, nutritional yeast, cornstarch, garlic powder, salt, and ⅔ cup water in a bowl. (Add a few extra tablespoons of water if you find your batter is too thick). Add panko crumbs into another bowl.
4

Dip tofu slabs into batter mixture to coat both sides and then dredge into the panko crumbs, gently pressing the crumbs to make sure all sides are coated.
5

Add a layer of vegetable oil to fry pan and heat over medium heat. When hot, add tofu and cook for 4-6 mins, turning halfway, until crispy and golden brown. Let cool on a plate lined with paper towel.
6

Add ketchup, vegan oyster sauce, and maple syrup to a small bowl and mix until combined to make katsu sauce.
7

Serve over rice, with a side of sliced cucumbers, a drizzle of katsu sauce, and garnish with furikake/green onions, if using.