Japanese Tofu Tonkatsu

I used vegan GF cereal to make the Panko crumbs traditionally needed for this comforting Japenese favourite! I tried with tofu from the recipes but it all fell apart and was a bit tasteless. If you baked some thinner "schnitzel style" tofu first it may turn out better, in the end I had the best luck with the processed vegan chicken brand. This was a mix of recipes from Mama Went Vegan, Cupful of Kale and All Recipes.

Vegan Chicken (I used Gardein Scallopini)

Panko bowl;
1/2 cup Panko (homemade or bought if you can find GF vegan ones!)
1 tsp garlic powder
1/2 tsp onion powder
1/2 paprika
1/2 tsp dried oregano

Soak Bowl;
1/2 cup non-dairy milk
1 tsp arrowroot powder

Flour Dredge Bowl;
1/2 cup rice flour (or a light flour)

Oil for frying

Tonkatzu Sauce

1/2 cup ketchup
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon mirin (Japanese sweet wine)
1 1/2 teaspoons Worcestershire sauce
1 teaspoon grated fresh ginger
1 clove garlic, minced

Method

Mix your separate bowls and set aside.

Make the sauce first so that it's ready, you can already reheat it.

For the sauce whisk ingredients together in a small saucepan and heat on low until sugar is melted and ingredients are well blended and warm to serve.

Heat a few tablespoons of vegetable oil in a non-stick pan on a medium heat.

For the "chicken" or tofu bake or fry slightly on both sides first so that you have a firm layer.

Then dip in rice flour bowl, dredge in the soak bowl and then dip into the Panko crumb mixture coating well.

Pop it on the pan and fry till golden on both sides, a few minutes on either side.

place it on a paper towel and allow to cool.

Once all your pieces are done and are cool enough to touch, slice with a very sharp knife on the diagonal and tranfer to a serving plate. We served with rice but you can serve with whatever you like.

Pour over Tonkatzu sauce.