Tempeh Tofu Katsu

Tempeh Tofu Katsu Ingredients

KATSU250 gr Tempe250 gr Tofu1 tsp paprika powder1/2 tsp salt1 tsp garlic powder1/3 cup Fried shallots2 sheets nori/seaweed1/2 tsp white pepper2 tsp mushroom stock powderOil for deep fryingBREADING1/3 cup all purpose flour1 cup Panko bread crumbs1 egg 1 tbsp water, whisk

Sauce

1 small onion, thinly sliced2 Garlic cloves minced3-4 long chili, chopped3 bird eye chilies, chopped (optional)4 tbsp Sugar1 1/2 tbsp rice vinegar1 tbsp soy sauce3 1/2 tbsp ketchup2 cup Water1 1/2 tbsp Corn starch diluted with water1/2 tsp salt2 tbsp oil

Steps

Katsu1. In a food processor, blend all katsu ingredients (except oil) until smooth and pasty2. Using a wet spoon scoop out 100 gr of the mixture and form it into an oval shapes with 1 cm in thickness3. Store patty in the fridge for 30 mins to 1 hr4. Take one patty, coat with all purpose flour well, then dip into the egg mixture5. Dredge it into the panko bread crumbs, do the remaining6. Heat oil in a pan, deep fry patties into the hot oil over medium heat until golden brown and crispy for 2-3 mins each sides,7. Drain onto their a wire rackSauce1. Heat oil in sauce pan, saute garlic and onion until translucent, then stir in chopped chilies2. Add the remaining ingredients and mix well until thickServe rice in a bowl, top with tofu and tempe katsu and pour the sauce on top. Enjoy