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VEGAN KATSUDON
Ingredients
- 1 block of extra-firm tofu
- 1/2 cup all-purpose flour
- 1/2 cup breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 cup vegetable oil
- 1 small onion sliced
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon sugar
- 1/2 cup vegetable broth
- 2 cups cooked rice
- 2 green onions sliced
- 2 sheets of nori sliced into thin strips
- 2 tablespoons pickled ginger
Instructions
- Drain the tofu and press it between paper towels or a clean dish towel to remove excess water.
- Cut the tofu into 1/2-inch thick slices.
- In a shallow dish, mix together the flour, breadcrumbs, salt, black pepper, garlic powder, onion powder, and paprika.
- Coat the tofu slices in the breadcrumb mixture, pressing the mixture into the tofu to make sure it sticks.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the tofu slices to the skillet and cook until golden brown on both sides, about 3-4 minutes per side. Remove from the skillet and set aside.
- In the same skillet, add the sliced onion and cook until softened, about 5 minutes.
- Add the soy sauce, mirin, sugar, and vegetable broth to the skillet and bring to a simmer.
- Add the cooked tofu slices to the skillet and spoon the sauce over the tofu.
- Reduce the heat to low and let the mixture simmer for 5-10 minutes, until the sauce has thickened and the tofu is coated.
- To serve, divide the cooked rice between two bowls.
- Top each bowl of rice with the tofu and onion mixture.
- Garnish with sliced green onions, nori strips, and pickled ginger.
Notes
NUTRITIONAL FACTS:
Calories: 625 | Total Fat: 31.5g | Total Carbohydrates: 70g | Dietary Fiber: 5g | Protein: 22g
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