For the Tofu

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2 14 oz. soft tofu

1 ⅓ cup Panko

½ teaspoon white pepper (optional)

½ cup unsweetened plant based milk

1 tablespoon sriracha

1 teaspoon rice vinegar

⅓ cup cornstarch

1 cup cooking oil (canola, peanut, or vegetable oil)

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1. Drain the tofu, and wrap it in a clean absorbent dish towel.

2. Place the wrapped tofu onto a wire rack suspended over a baking pan, and place a second baking pan on top of the tofu. Place a medium heavy weight on top of the second baking pan which will gently press the tofu without crushing them.

3. Allow the tofu to compress and drain for 60 minutes. Flip the tofu over, and continue to press for an additional 60 minutes.

4. Place the tofu into a flat container with a lid and place it into the freezer for at least 4 hours, or overnight.

5. Remove the frozen tofu from the container, rewrap it in a fresh absorbent dish towel, and press a second time on a wire rack for 2 hours as the tofu thaws.

6. When the tofu is thawed it should have reduced in by about 50% from it’s original thickness. Cut each tofu block into two thin, wide cutlets.

7. Mix together the panko and white pepper in one bowl.

8. In a separate bowl, mix together the milk, sriracha, rice vinegar so that the milk curdles from the acid in the vinegar and hot sauce. Place the corn starch in a separate bowl.

9. Heat the cooking oil in a large skillet on the stove over a medium high flame. The ideal temperature to fry the tofu in is 350-360 degrees.

10. While the oil is heating, coat the tofu. Working with one cutlet at a time, thoroughly and gently coat both sides of each portion in cornstarch, dredge it in the curdled milk mixture, drip it off a little, and then coat thoroughly in the panko. Place each breaded piece of tofu onto a clean dry tray while you bread the rest of them.

11. When all tofu is breaded, fry them in the hot oil for 3 minutes. Using tongs, flip the tofu pieces over and fry for an additional 2-3 minutes on the second side until crisp and golden brown. Transfer the fried cutlets to a wire rack to cool and drip dry.

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To Make the Tonkotsu Sauce

¼ cup Sake

1 teaspoon rice vinegar

1 teaspoon tamari

¼ cup Vegan Worcestershire sauce

3 tablespoons Date syrup

2 tablespoons tomato paste

½ teaspoon garlic powder

½ teaspoon onion powder

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1. Add all ingredients to a small saucepan and cook over a medium flame, stirring occasionally for 12-15 minutes until thick and bubbly.

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To Garnish

2 scallions (sliced thin)

2 teaspoons toasted sesame seeds

1 teaspoon vegan ferikake (optional)

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1. Cut each crispy tofu katsu cutlet into strips and serve them over rice, or alongside other side dishes as you desire. Drizzle the tofu katsu with the tonkatsu sauce, and garnish with scallion slices and toasted sesame seeds. Add ferikake seasoning if you desire.