Crispy Japanese style fried tofu, pickled veggies and sauce served over rice. Ingredients Pickled Veggies 1/2 a Red onion, sliced 2 Large Carrots, sliced 1 Cup White vinegar or apple cider vinegar 1 Cup Water 3 Fresh chives 2 Cloves Garlic, smashed 1 Tablespoon Organic cane sugar 2 teaspoon Salt Tofu Katsu 1 Block(15oz.) Extra firm tofu, drained and pressed* 3/4 Cup Almond milk or non-dairy milk of choice 1 Tablespoon Dijon mustard 3/4 Cup All purpose flour 1 teaspoon Salt 1 1/2 Cups Panko bread crumbs Vegetable oil for frying Salt to taste Katsu Sauce 1/4 Cup Organic Ketchup 2 teaspoon Chili sauce, I used Asian Chili Garlic sauce 2 Tablespoons Soy sauce 1 Tablespoon Agave syrup For Serving Jasmine rice Chives for topping Instructions First, make the pickled veggies. Add the sliced red onions and carrots to a large heat safe bowl. Add the vinegar, water, chives, garlic, sugar and salt to a small sauce pan. Heat the sauce pan on medium high, and bring to a simmer. Simmer for a minute un
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