Tofu Katsu with rice and broccoli

Ingredients for 3 servings:

• 400g tofu
• 5 tbsp mayonnaise
• 1 tsp garlic powder
• 2 tsp paprika powder
• 2 tsp salt
• ½ tsp pepper
• 4 tsp cornstarch
• 100 g panko
• 200 ml sunflower oil
• ½ bunch of spring onions
• 4 dashes soy sauce
• 1 cup of rice (coffee cup, approx. 150 g)
• 400 g broccoli

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

crispy breaded tofu in Japanese style

First, press the tofu dry. Remove it from the package, wrap it in a kitchen towel, place it on a cutting board, place a plate on top, and place a weight on top. Press for about 30 minutes. Meanwhile, chop the broccoli florets, slice the spring onions, and wash the rice. Place the rice in a pot at a 1:2 ratio of water (twice as much water as rice). Add salt, bring to a boil, and cover. Once the water boils, reduce the heat and simmer until the water is absorbed. This will take about 20 minutes. Do not lift the lid during cooking. Make a marinade with mayonnaise, cornstarch, and spices (salt, pepper, paprika, garlic). Remove the tofu from the kitchen towel and cut it in half horizontally, creating two thinner pieces. Coat the tofu pieces all over in the marinade, then coat them in panko until all sides are coated. Bring a pot of water to a boil, add salt, and cook the broccoli for about 6-7 minutes. Heat the oil in a deep pan, ideally a wok, until golden brown on all sides. Serve the broccoli, rice, and tofu on plates. Garnish with spring onions and drizzle the rice and tofu with a little soy sauce. Tip: If desired, garnish with sriracha mayo.