Craving a hearty, flavorful, and completely plant-based meal? Look no further than this Nagoya-style Miso Tofu Katsu Rice Bowl! This recipe takes the beloved Japanese comfort food and gives it a delicious vegan twist. Forget greasy, heavy katsu – our crispy tofu katsu is packed with umami flavor and satisfying texture, thanks to a perfectly balanced panko breadcrumb coating and a quick, easy marinade. The rich and savory miso sauce adds a depth of flavor that complements the crispy tofu beautifully, all served over fluffy Japanese rice.
This veganized version retains all the delightful elements of the original dish, offering a healthier and more compassionate alternative without compromising on taste. Prepare to be amazed by how simple it is to create this restaurant-quality meal at home. Ready to dive into the deliciousness? Let's get started with our step-by-step guide below!
Tools Needed
Ingredients
- Farm Tofu: 1 block (300g)
- Sweet Hard Cabbage: some
- Red Miso Paste: 3 tablespoons
- Sugar: 2 tablespoons
- Sake: 2 tablespoons
- Mirin: 2 tablespoons
- Soy Sauce: 1 tablespoon + 1 teaspoon
- Garlic: 1 clove, grated
- Ginger: small piece, grated (about ½ teaspoon)
- Water: 4 tablespoons
- Plain Flour: 3 tablespoons
- Garlic Powder: 1 teaspoon
- Salt: a pinch
- Black Pepper: some
- Panko Breadcrumbs: ⅔ cup
- Vegetable Oil: enough for deep frying
- Short Grain Plain Rice: 1 serving
- Sesame Seeds: optional
Step-by-Step Instructions
Step 1. Prepare the Tofu and Ingredients
- Wrap the tofu in kitchen paper and press out excess water for 20 minutes.
- Finely shred the cabbage.
- Slice the tofu in half. Coat both sides of the tofu with soy sauce and let it sit for 5 minutes.
Step 2. Make the Katsu and Sauce
- Combine miso paste, sugar, sake, mirin, soy sauce, grated garlic and ginger, and water in a saucepan. Cook over medium-low heat for 3 minutes, stirring constantly.
- Mix flour, garlic powder, salt, pepper, and water in a bowl.
- Place panko breadcrumbs in another bowl. Dip the tofu in the batter, then coat with panko breadcrumbs.
- Deep fry the tofu in vegetable oil at 170° until golden brown on both sides.
- Remove from oil and drain on a mishrack. Slice into bite-sized pieces.
Step 3. Assemble the Rice Bowl
- Place rice in a bowl, top with shredded cabbage, tofu katsu, and drizzle with miso sauce. Sprinkle with sesame seeds (optional).
Read more: Black Bean Muffins: Easy Recipe with Pancake Mix
Nutrition
- N/A
FAQs
1. Can I use a different type of tofu?
Yes! Firm or extra-firm tofu works best for achieving a crispy katsu. Silken tofu will be too soft.
2. How can I make the miso sauce spicier?
Add a pinch of red pepper flakes or a dash of sriracha to the miso sauce for extra heat.
This Vegan Nagoya-style Miso Tofu Katsu Rice Bowl is a satisfying and flavorful meal that's surprisingly easy to make. Enjoy the delicious combination of crispy tofu, savory miso sauce, and fluffy rice – a perfect balance of textures and tastes. We hope you enjoy this plant-based twist on a classic Japanese dish!