Crispy Tofu Dippers (Tofu Katsu)

Ingredients

• Tofu

  Raw, firm, prepared with calcium sulfate

  500g

• Pepper

  Spices, black

  1 tsp or 2g

• Bouillon cubes and granules soup

  Low sodium, dry

  1 tsp or 3g

• Wheat flour

  White, bread, enriched

  ¼ cup or 34g

• Vegg

  Vegan Egg Yolk Powder

  1 tsp or 100g

• Sanitarium Soy Milk (Regular)

  Soy Milk

  125 ml or 50g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic powder

  Spices

  1 tbsp or 10g

• Thyme

  Spices, dried

  1 tsp, leaves or 1g

• Sriracha

  10 mL or 67g

• Panko

  64 grams or 256g

Directions

1. Combine the panko, olive oil, garlic powder, and dried herbs in a frying pan and toast over medium heat until golden brown. Transfer panko into a shallow dish and allow to cool. Using a blender, combine vegg powder, soy milk and sriracha until well mixed and thick. Slice tofu in half lengthways. Slice each half lengthways again. Slice each quarter into 5 pieces. For each piece of tofu: Coat in flour Coat in vegg mixture Coat in panko mixture, pressing down so that it sticks Place the tofu pieces on an oven tray lined with a baking sheet and bake for 20-25 minutes on 200C (400F). Serve with your choice of dipping sauce, I suggest tartare sauce.

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