• Course


  • Prep time

    10 Mins

  • cook time

    10 Mins

  • servings



    • 1 cup Lotus Foods Organic White Quick Cook Rice
    • 1½ cups water
    • 350g extra firm tofu (drained & patted dry)
    • ½ cup all-purpose flour
    • 2 tbsp nutritional yeast
    • 2 tbsp cornstarch
    • 1 tsp garlic powder
    • ½ tsp salt
    • ⅔ cup water
    • 1 cup panko crumbs
    • vegetable oil, for pan frying
    • 4 tbsp ketchup
    • 2 tbsp vegan oyster sauce
    • 1 tbsp maple syrup
    • furikake/green onions, for garnish (optional)

product used in the recipe

Organic White Quick Cook Rice

  • 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.

product used in the recipe

Organic White Quick Cook Rice

Instruction video