Crispy tofu cutlets, tangy sauce, and crunchy cabbage stacked on soft bread create a vibrant sandwich experience.
# Components:
→ Tofu
01 - 14 oz firm tofu, drained and pressed
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon ground black pepper
→ Breading
04 - 1/2 cup all-purpose flour
05 - 1/2 cup unsweetened plant milk
06 - 1 tablespoon cornstarch
07 - 1 cup panko breadcrumbs
→ Frying
08 - 2 cups vegetable oil, for frying
→ Sauce
09 - 3 tablespoons vegan mayonnaise
10 - 2 tablespoons tonkatsu sauce
11 - 1 teaspoon Dijon mustard
→ Sandwich
12 - 4 sandwich rolls or thick slices of white bread
13 - 2 cups shredded green cabbage
14 - 1 medium tomato, sliced
15 - 1 small cucumber, sliced
16 - 1 tablespoon vegan butter or margarine, optional
# Method:
01 - Slice the pressed tofu into 4 even slabs; pat dry and season each with salt and black pepper.
02 - Arrange three separate bowls: one with flour, one with plant milk mixed with cornstarch, and one with panko breadcrumbs.
03 - Coat each tofu slab in flour, dip in the plant milk mixture, then press into panko breadcrumbs until evenly covered.
04 - Heat vegetable oil in a deep skillet to 350°F. Fry tofu pieces for 3 to 4 minutes on each side until crisp and golden. Remove and drain on paper towels.
05 - Blend vegan mayonnaise, tonkatsu sauce, and Dijon mustard in a small bowl until smooth.
06 - Lightly toast the sandwich rolls or bread slices. If preferred, spread vegan butter on one side of each piece.
07 - Spread the sauce onto each bread slice, layer with shredded cabbage, fried tofu katsu, tomato, and cucumber. Place the remaining bread on top.
08 - Serve immediately to maintain crisp texture.
