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Tofu Katsu (with Frozen Tofu!)

Name: Tofu Katsu (with Frozen Tofu!)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2 servings
Ingredients: 600 g Firm tofu; 250 ml Vegan chicken stock; 0.5 cup Plain flour; 150 ml Water; 100 g Panko breadcrumbs; Neutral oil; 1 Onion; 2 Garlic cloves; 1 tbsp Ginger; 3 tbsp Curry powder; 1 tbsp Light soy sauce; 1 tsp Turmeric powder; 1 tsp Brown sugar; 2 tbsp Plain flour; 500 ml Veg or vegan chicken stock; 200 ml Coconut milk; 1 Large carrot; 3 Potatoes

Just like Wagamama’s but better! Freezing and thawing gives the tofu a meaty texture and helps it soak up the flavour of any marinade (or in this case vegan chicken stock), making it taste even more amazing.

Prep

10m

Cook

45m

Total

55m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Drain the tofu, pop it in a container and freeze it. Fully defrost it, drain off any liquid and re-freeze. Defrost it one last time and once fully defrosted it, pop it in a tofu press for 30 minutes to remove the excess water.

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For

2

M

I

600

g

Firm tofu, frozen and defrosted

250

ml

Vegan chicken stock

1/2

cup

Plain flour

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Per Serving

Calories

864kcal

Fat

31g

Carbs

110g

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Notes

The tofu will need to be frozen and defrosted (at least once, but twice will give better results) before cooking. The best thing to do is freeze the tofu overnight and then set yourself a reminder to get it out in the morning to defrost ready for cooking later that day.

This recipe calls for firm tofu or medium firm tofu, as they contain more water content. It will work with extra-firm tofu but the result will be better with firm or medium firm.

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Tofu Katsu (with Frozen Tofu!)

Just like Wagamama’s but better! Freezing and thawing gives the tofu a meaty texture and helps it soak up the flavour of any marinade (or in this case vegan chicken stock), making it taste even more amazing.

Prep

10m

Cook

45m

Total

55m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Drain the tofu, pop it in a container and freeze it. Fully defrost it, drain off any liquid and re-freeze. Defrost it one last time and once fully defrosted it, pop it in a tofu press for 30 minutes to remove the excess water.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

2

M

I

600

g

Firm tofu, frozen and defrosted

250

ml

Vegan chicken stock

1/2

cup

Plain flour

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

Per Serving

Calories

864kcal

Fat

31g

Carbs

110g

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.