Katsu tofu with cabbage, rice and tonkatsu sauce

COOKING TIME: 30 minutes

DIFFICULTY: low

SERVINGS: 4 people

INGREDIENTS:

·         1 cup of rice

·         1,2 cup of water

·         ¼ cabbage

·         Green chive

·         1 pack of Natural tofu from Soria Natural

·         Wheat flour

·         Chickpea flour

·         Soft olive oil

·         Panko

For the tonkatsu sauce:

• 2 tbsp Perrins sauce
• 2 tbsp ketchup
• 2 tbsp oyster sauce
• 1 tbsp soy
• 1 tbsp sugar

DIRECTIONS:

1. Cut the cabbage in thin julienne strips and set aside in a bowl of cold water.
2. Cut the tofu and make some superficial cuts on it so that the batter adheres better.
3. Prepare the egg substitute, put three tablespoons of chickpea flour and add water to form a dough with a density similar to a beaten egg.
4. Dredge the tofu in the wheat flour, followed by the egg substitute and finally through the panko. Set aside.
5. Wash the rice thoroughly until the water runs clear, put a pot with 1.2 parts water and salt. Bring to boil and then lower the heat, cover and let it cook for 12 minutes. Remove from the heat and let stand without opening the lid for 12 more minutes.
6. For the tonkatsu sauce, mix the ingredients and set aside.
7. Fry the battered tofu in plenty of oil until golden brown.
8. Serve the sliced tofu along with the rice and cabbage, add the sauce and the chopped chive on top.

Enjoy!