Vegan Katsudon
Experience the ultimate comfort food reimagined with this Vegan Katsudon recipe—a plant-based twist on the classic Japanese dish! Crispy tofu cutlets, perfectly marinated in a savory blend of soy sauce, maple syrup, ginger, and garlic powder, take center stage atop steaming bowls of short-grain rice. The tofu is coated in crunchy panko breadcrumbs and pan-fried to golden perfection before being paired with a rich, umami-packed onion and shiitake mushroom sauce. Finished with fresh green onions and delicate nori strips, this hearty dish is loaded with flavor and texture. Ready in just 1 hour, it's ideal for a satisfying weeknight dinner or an impressive meal for guests. Perfect keywords: vegan katsudon recipe, crispy tofu, Japanese comfort food, plant-based dinner ideas.
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Recipe Information
Ingredients
- 400 grams firm tofu
- 3 tablespoons soy sauce
- 1 tablespoon maple syrup
- 0.5 teaspoon ground ginger
- 0.5 teaspoon garlic powder
- 4 tablespoons cornstarch
- 1 cup panko breadcrumbs
- 4 tablespoons vegetable oil
- 1 medium yellow onion
- 150 grams shiitake mushrooms
- 1 tablespoon rice vinegar
- 2 tablespoons mirin
- 1 cup vegetable broth
- 4 cups cooked short-grain rice
- 2 stalks green onions
- 2 sheets nori sheets
Instructions
First, press the tofu to remove excess moisture. Wrap the tofu block in a clean towel and place a heavy object on top for about 15 minutes.
In a shallow dish, combine 2 tablespoons of soy sauce, maple syrup, ground ginger, and garlic powder for the marinade.
Slice the pressed tofu into 4 rectangular cutlets, then immerse them in the marinade. Let them sit for at least 10 minutes on each side, turning halfway.
In another shallow dish, place the cornstarch. In a separate dish, spread out the panko breadcrumbs.
Dip each marinated tofu cutlet into cornstarch, ensuring all sides are covered, then coat them in the panko breadcrumbs.
Heat 2 tablespoons of vegetable oil in a frying pan over medium heat. Cook the tofu cutlets for about 5 minutes on each side or until golden brown and crispy.
Set the fried tofu cutlets aside on paper towels to drain excess oil.
Thinly slice the yellow onion and shiitake mushrooms. Chop the green onions for garnish and cut the nori sheets into thin strips.
In the same pan, add another 2 tablespoons of vegetable oil and sauté the onions and mushrooms until softened, about 5 minutes.
Add the remaining tablespoon of soy sauce, rice vinegar, mirin, and vegetable broth to the pan. Bring to a simmer and cook for an additional 5 minutes.
Place the cooked short-grain rice into serving bowls. Slice the crispy tofu cutlets and place them on top of the rice.
Spoon the onion and mushroom mixture over the tofu and rice. Garnish with chopped green onions and nori strips.
Serve immediately and enjoy the savory flavors of Vegan Katsudon!
Nutrition Facts
Calories |
787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 847 mg | 37% | |
| Total Carbohydrate | 116.2 g | 42% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 10.9 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 755 mg | 58% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 692 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
