Vegetarian Miso Katsu
Elevate your mealtime with the vibrant and satisfying flavors of Vegetarian Miso Katsu! This Japanese-inspired dish features crispy tofu slices coated in a golden panko breadcrumb crust, paired beautifully with a rich and savory miso sauce. Perfectly balanced with the umami notes of white miso paste, soy sauce, and mirin, this recipe delivers restaurant-worthy results right in your own kitchen. Served alongside crunchy sliced cabbage and fluffy steamed rice, it’s a textural and flavor-packed feast ideal for vegetarians and anyone seeking a delightful meat-free alternative to traditional katsu. With just 20 minutes of prep and 25 minutes of cooking time, it’s a quick and easy option for dinner that doesn’t skimp on indulgence. Whether you’re a tofu lover or exploring new meatless recipes, Vegetarian Miso Katsu is sure to become a new favorite!
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Recipe Information
Ingredients
- 400 grams firm tofu
- 60 grams all-purpose flour
- 2 large eggs
- 120 grams panko breadcrumbs
- 240 milliliters vegetable oil
- 3 tablespoons white miso paste
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon sugar
- 2 tablespoons water
- 1 tablespoon finely chopped green onions
- 200 grams sliced cabbage
- 2 cups steamed rice
Instructions
Press the tofu gently to remove excess moisture, then cut into 1-inch thick slices.
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and the last with panko breadcrumbs.
Dredge each tofu slice in flour, shaking off the excess. Dip it into the beaten eggs, and then coat with panko breadcrumbs. Press the breadcrumbs firmly to adhere well.
Heat the vegetable oil in a large frying pan over medium heat. Test the oil's readiness by adding a breadcrumb; it should sizzle gently.
Carefully add the breaded tofu slices to the pan, cooking for about 3-4 minutes on each side until they are golden brown and crisp. Do not overcrowd the pan; cook in batches if necessary.
Remove the tofu katsu from the pan and drain on a paper towel-lined plate to remove excess oil.
For the miso sauce, in a small saucepan over low heat, combine the miso paste, soy sauce, mirin, sugar, and water. Stir continuously until the mixture is smooth and warmed through. Avoid boiling.
Serve the tofu katsu hot, topped with the miso sauce, finely chopped green onions, and alongside sliced cabbage and steamed rice. Enjoy your delicious Vegetarian Miso Katsu!
Nutrition Facts
Calories |
3632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.0 g | 319% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 136.4 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3805 mg | 165% | |
| Total Carbohydrate | 284.1 g | 103% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 43.6 g | ||
| Protein | 97.7 g | 195% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 869 mg | 67% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 1540 mg | 33% | |
*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.
