Tofu Katsu Don (Japanese Vegetarian Cutlet Rice Bowl)
Serves 2
10 mins prep
10 mins cook
20 mins total
Tofu Katsu Don is a meat-free twist on the classic Japanese katsu don. Crispy tofu katsu is simmered in a flavorful sauce and served over rice—delicious and vegetarian-friendly!
For The Tofu Katsu
For Simmering
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For The Tofu Katsu
Press and Prep the Tofu: Remove excess water by pressing firm tofu. Cut into rectangles and season with salt and pepper.
Bread the Tofu: Set up shallow bowls with flour, beaten egg, and panko breadcrumbs. Dredge tofu in flour, dip in egg, coat thoroughly with breadcrumbs, pressing gently.
Deep fry the Tofu: Heat oil in a frying pan over medium heat. Fry the breaded tofu until golden brown and crispy on all sides. Place them on a wire rack or paper towel to remove excess oil.
For The Simmering
Prepare the Ingredients: Thinly slice the onion and beat the eggs. Cut the tofu katsu into bite-sized pieces.
Simmer the Ingredients: In a frying pan, combine sliced onions, mirin, soy sauce, dashi powder, and water. Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes until the onions become tender.
Add Tofu Katsu: Place the cut tofu katsu into the pan and pour the beaten egg over it. Cover the pan and cook for 3 minutes over low heat until the egg is almost cooked through.
Serve
Scoop cooked rice into serving bowls, place the tofu katsu pieces on top of the rice, and pour the soup over.
