Tofu katsu sando

Tofu katsu sando

These Japanese-inspired sandwiches are filled with crispy marinated tofu ‘steaks’.

0 out of 5 stars(0) Rate this recipe
Vegan
  • Serves2
  • CourseLunch
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins

Ingredients

  • 300g pack PlantLiving: Marinated Tofu
  • 40g Cooks' Ingredients Panko Breadcrumbs
  • 1 tsp Cooks’ Ingredients Shichimi Togarashi
  • 50g Cooks' Ingredients Tempura Batter
  • 180ml sunflower oil, for frying
  • 4 slice/s soft white toastie extra thick
  • 4 tbsp Wagamama Katsu Mayo
  • 4 leaves sweet cos or iceberg lettuce leaves

Method

  1. Drain the tofu, then cut in ½ horizontally. Pat dry with kitchen paper. Tip the panko into a shallow bowl and stir in the shichimi togarashi.

  2. Mix the tempura with 6 tbsp cold water to make a smooth batter. Dip the tofu into the batter, coating on all sides, then press into the seasoned panko, shaking off any excess.

  3. Heat just under 0.5cm oil in a large nonstick frying pan. Cook the tofu for 3-4 minutes each side until piping hot, crisp and golden, then transfer to a plate lined with kitchen paper.

  4. Spread the bread with katsu mayonnaise, then lay the lettuce on 2 slices. Place the crispy tofu on top followed by the remaining bread. Cut in ½ to serve.

Cook’s tip

For a traditional appearance, use a bread knife to cut away the crusts from the sando before serving.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,847kJ/ 920kcals

Fat

47g

Saturated Fat

5.5g

Carbohydrates

87g

Sugars

8.3g

Fibre

8.2g

Protein

33g

Salt

1.8g

Rating details

Rate this recipe

Select your rating

Overall rating

No ratings for this recipe yet