One of my all time favorite things to eat! Katsudon was a simple bowl based dish where rice was placed in a bowl, followed by breaded and fried pork, and poured over the pork was a sauce with egg and sliced onions and seasonings. This is the vegan version. It is very easy to make. I have been told by one of the children, it is her favorite dish.
- 4+ servings rice
- Fried tofu (see below)
- Sauce (see below)
- 1 medium onion, sliced into strips.
- 1/2 package silken tofu (or see below to use firm tofu)
- Thinly sliced green onions (2-3 stalks)
- 1 package extra firm tofu (pressed)
- 1/2 cup flour
- 1/2 cup water or almond milk
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups Panko (breadcrumbs)
- Vegetable oil
- 1 cup water
- 6 Tbls soy sauce
- 4 Tbls mirin
- 2 Tbls sugar
- 3 Tbls sake or white wine
- salt to taste
- 1 heaping Tbls corn starch or arrowroot powder
Drain and press the firm tofu to remove water. Slice the tofu into 1/4-3/8″ thick strips. If you want to make less tofu, use 1/2 package and use the other half to blend into silken tofu. I normally end up with about 12 “sticks” of tofu.
There are various ways to bread the tofu. You can mix the flour and almond milk or water and dip them, or do it separately. The easiest method is this. Put the 1/2 cup of flour in a bowl. Mix in some salt and pepper. Mix in 1/2 cup of almond milk or water, use enough to make a runny batter.
Pour some of the panko on a plate. Note, using a plate is better than a bowl as you will want to add up more panko when it gets clumpy from the flour/water mix.
Dip the sliced tofu first into the batter. Then coat with panko.
Heat a layer of oil in a skillet. Using tongs, place the breaded tofu pieces gently in the pan. They will be soft at first but will firm up. Once the bottom of the tofu is browned, turn and cook the other side. I do half the pieces in a small pan (easier to heat and uses less oil).
Drain on a plate with paper towels or on the extra panko plate. 🙂
No Oil Alternative: Toast panko crumbs in a hot pan until brownish. Bake the breaded tofu for 10min in a 220 degree oven, flip over and bake for 5 more minutes. Or cook breaded tofu in an air fryer.
Not enough time or no panko alternative: Coat cut up tofu using corn starch in a locking plastic bag (shake to coat).
Thinly slice the onions into rings, and then in half again, so that the “rings” are cut in half.
Thinly slice the green onions and set aside.
In a small bowl, mix all the sauce ingredients using a small whisk. Set aside.
In a saucepan, heat up a small amount of oil and saute the onions until they start to get sift. Add water as needed to prevent sticking. I find adding some water helps the onions to evenly cook also.
Stir in the sauce ingredients. Bring to a boil and then turn off heat (or turn way down).
In a bowl place the 1/2 package of silken tofu. Mash to a curd like consistency using the whisk.
If you are using firm tofu, add to a blender and add enough water to make a creamy consistency.
Add the mashed/blended tofu to the sauce pan. Stir.
Place rice on plate or bowl (bowl is traditional!). Place breaded tofu strips on top of rice. Pour sauce over tofu strips. Garnish with sliced green onions.
Optional- Replace tofu strips with mushroom slices or strips, or vegan breaded chicken.