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Tofu katsu sandwich
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For the tofu:
1 x 396g pack Cauldron Organic Tofu, drained and pressed for 20 minutes (see cooks’ tip)
4 tbsp Cooks’ Ingredients Light Soya Sauce
2 tbsp Cooks’ Ingredients Mirin Rice Wine
Liquid drained from 1 x 400g can chickpeas (also known as aquafaba. Reserve chickpeas for another recipe)
50g plain flour
75g Cooks’ Ingredients Panko Breadcrumbs
¼ tsp fine sea salt
100ml sunflower oil
For the slaw:
¼ small white cabbage, trimmed
¼ small red cabbage, trimmed
1 small carrot, peeled
2 tbsp Cooks’ Ingredients Japanese Rice Vinegar
1 tsp golden caster sugar
1 tbsp Cooks’ Ingredients Black Sesame Seeds
8 tsp Cooks’ Ingredients Tonkatsu Sauce, plus extra for serving
4 tsp vegan mayonnaise
8 slices thickly sliced soft white bread, crusts removed
1. Slice the pressed tofu block into 4 large pieces about 1cm thick. In a large, shallow bowl, mix together the soy sauce and mirin. Place the tofu pieces into the marinade and leave for 5 minutes, turning now and again to ensure even coverage.
2. Whisk the aquafaba until frothy and resembling whisked egg whites. Put the aquafaba, flour and breadcrumbs into three separate wide, shallow bowls. Add the salt to the flour and mix well.
3. Remove the tofu from the marinade, shaking off any excess and coat a piece of tofu in the flour, then dip in the aquafaba followed by the breadcrumbs, ensuring all sides of the tofu are covered after each step. Repeat with the remaining pieces of tofu and set aside.
4. For the slaw, finely shred the red and white cabbage and grate or julienne the carrot. Mix the vinegar and sugar together in a bowl until the sugar is dissolved, add the vegetables, season with salt, sprinkle in the black sesame seeds then mix well. Taste and adjust the seasoning if necessary.
5. Lay out the slices of bread, trim each slice to the same size as the breadcrumbed tofu pieces and spread each slice with 1tsp of tonkatsu sauce. Top half of the pieces of bread with a little mayonnaise.
6. Heat a large frying pan over a medium heat. Add the oil and once hot, fry the tofu slices on either side for 2-3 minutes or until golden all over, making sure that the edges are also fried and golden. Remove and drain on kitchen roll.
7. Place the cooked tofu pieces on top of the bread. Spoon over some slaw and top with the other slices of bread. Cut the sandwiches in half and serve immediately with any leftover slaw on the side and extra tonkatsu sauce for dipping.
Cooks’ tip: To press tofu, wrap the block of tofu in a thick layer of kitchen roll. Place between two large plates or trays and weigh down with cans of beans, for example. Leave for 20 minutes. This will help to firm up the tofu and also allows it to absorb more flavour.
This recipe was first published in March 2019.