Crispy Tofu Katsu & Rice Plates

Method

1. 1

   Prep the ingredients

   Press the tofu dry and cut it into 4 slabs, beat the egg, and finely shred the green cabbage on a cutting board.

   Tip: Dry tofu thoroughly so the panko coating stays crisp.

2. 2

   Cook the rice

   Combine the white rice and water in a medium saucepan, bring to a boil over high heat, then cover and simmer over low heat.

   18 min
3. 3

   Coat the tofu

   Dip each tofu slab in the egg, then press it into the panko breadcrumb in a shallow bowl, turning to coat both sides evenly.
4. 4

   Fry until crisp

   Heat the canola oil in a large skillet over medium heat; fry the tofu, turning once with a spatula.

   12 min

   Tip: Keep the oil at a steady moderate heat; panko can darken quickly if it gets too hot.

5. 5

   Mix the sauce

   Stir the ketchup and worcestershire sauce together in a small bowl until smooth, then set it beside the shredded cabbage.
6. 6

   Taste and serve

   Taste the rice and sauce, adjust with 1/4 tsp salt and a few grinds of black pepper if needed, then serve the tofu with rice, cabbage, and sauce.