Koya Dofu Vegetarian Cutlet. Read Customer Reviews & Find Best Sellers. Anyways, there are various ways to make vegan Japanese cutlet, but for this recipe, I'm using what is called koya dofu (高野豆腐). Koya dofu is tofu that has been frozen then dried.
Ever since I started cooking vegetarian cuisine, this has been a standard dish in our home.
It's also perfect as a bento item.
Koya dofu can be used in a variety of ways, so I recommend keeping them in stock!
You can have Koya Dofu Vegetarian Cutlet using 9 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Koya Dofu Vegetarian Cutlet
- You need 2 of blocks Koya dofu.
- Prepare 1 of Salt and pepper.
- Prepare 1 of Flour slurry (with cake flour).
- You need 1 of Flour (cake flour).
- You need 1 of Panko.
- It's 1 of Olive oil.
- It's of For the sauce (optional).
- It's 1 of Ketchup.
- It's 1 of Basil pesto.
Adding oatmeal to the panko will give you. Koya-dofu (kōya-dōfu, 高野豆腐 in Japanese) also known as Shimi-dofu, Kori-dofu, or Koyasan-dofu is frozen-dried tofu, a Japanese pantry staple and an important ingredient in Buddhist vegetarian cookery. It is made of soy, coagulants, and baking soda. It looks like a hard sponge and needs to be soaked before use.
Koya Dofu Vegetarian Cutlet step by step
- Soak the koya dofu in water to reconstitute..
- Drain the koya dofu, then cut each piece in half. Since the size of the tofu varies depending on the brand, cut to your desired size..
- Season with salt and pepper, then lightly coat with flour..
- Dunk the koya dofu from Step 3 in the flour slurry, then thoroughly coat in panko..
- Pour a generous amount of olive oil into a frying pan, heat, and shallow-fry both sides..
- Plate and serve with ketchup or basil pesto..
It's also perfect as a bento item. Koya dofu can be used in a variety of ways, so I recommend keeping them in stock! Adding oatmeal to the panko will give you a crispier texture. Koya-tofu is a high-protein, low-calorie, very healthy Japanese food. I use it and make it like a pork cutlet.
