For the marinade

NutritionSortLoading...
Loading...

6 blocks extra-firm tofu

1½ cup Soy Sauce

1¼ cup Rice Vinegar

⅓ cup Pure Maple Syrup

2 tbsp Toasted Sesame Oil

¼ cup Mince Garlic

⅓ cup Grated Ginger (can Sub 3 teaspoon dried ginger)

1¼ cup Canola Oil

Select allAdd

1. Press the tofu: Place them evenly in a perforated hotel pan, cover with a clean towel, set a baking sheet/hotel pan on top and then something heavy, (use 2 17.5lb jugs of oil) Press like this overnight.

2. Make the marinade: In a small bowl, combine the soy sauce, rice vinegar, maple syrup, sesame oil, garlic and ginger.

3. Marinate the tofu: Cut the tofu in half (like a hamburger bun), and again (like a hot dog bun), so that you get 4 pieces out of each block of tofu that are roughly 2"x3". Place the pressed tofu pieces in 6qt cambro. Pour the marinade over the tofu. Let it marinate for at least 1 hour, covered, in the refrigerator. If you want to leave it overnight, it will be even more flavorful.

   To bread the tofu

SortLoading...
Loading...

4 cup Panko

2 tsp Ground White Pepper

1 tbsp Kosher Salt

2 cup Oat Milk

¼ cup Sriracha

4 tsp Rice Wine Vinegar

1 cup cornstarch

Select allAdd

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

2. In a separate bowl, mix together the oat milk, sriracha, and rice vinegar.

3. Place the cornstarch in a separate bowl.

4. Working with one cutlet at a time, thoroughly and gently coat both sides of each portion in cornstarch, dredge it in the oat milk mixture, drip it off a little, and then coat thoroughly in the panko. Place each breaded piece of tofu onto a clean lined sheet tray while you bread the rest of them.

5. When all tofu is breaded, place them in the freezer until needed for service.

   To Make the Bok Choy

SortLoading...
Loading...

8 heads baby bok choy, cut in half

½ cup low sodium soy sauce

¼ cup sesame oil

¼ cup rice vinegar

½ cup sweet chili sauce

Select allAdd

1. Preheat the grill to medium heat. Cut the bok choy in half lengthwise. Combine the soy sauce, sesame oil, and rice vinegar in a small bowl.

2. Brush the cut side with this mixture. Place on the grill and close the grill. Cook for 3-4 minutes until beginning to char and become tender.

3. Once the bok choy is caramelized with some grill marks, flip and carefully brush with sauce again. Cook for an additional 3-4 minutes.

4. Remove from grill and drizzle with sweet chili sauce.

   To Make the Tonkotsu Sauce

SortLoading...
Loading...

2 cup Shaoxing Rice Vinegar

¼ cup Mirin

¼ cup Tamari

2 cup Vegan Worcestershire Sauce

1½ cup Date Syrup (or Agave Nectar)

1 cup Tomato Paste

4 tsp Garlic Powder

4 tsp Onion Powder

Select allAdd

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

   Cooking The Tofu to Order

2. fry them in the hot oil for 3 minutes or until golden brown. Allow to drip for a few seconds before plating.

   To Garnish

SortLoading...
Loading...

2 scallions (sliced thin)

2 teaspoons toasted sesame seeds

1 teaspoon vegan furikake (optional)

Select allAdd

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 sliced scallion and toasted sesame seeds. Add furikake seasoning if you desire.