Hey Foodies! This Crispy Tofu Katsu is top with a wholesome, sticky teriyaki mushroom sauce. Serve over rice with veggies for the ultimate plant-based meal.
Ingredients:
100g silken tofu (thawed and pressed after freezing for three cycles)
Coating:
1/4 cup flour
1 tbsp nutritional yeast
salt and pepper
1/4 cup water
toasted bread crumbs
Air Fry at 350°F for 10-12 minutes
Mushroom Teriyaki:
2 tbsp olive oil
2 tbsp ginger
3 cloves garlic
50g shimeji mushrooms
1/4 cup low sodium soy sauce
1/8 cup vinegar
1/2 cup water
60ml slurry
2 tsp sesame oil
sesame seed