Tofu Katsu Sando with Tangy Katsu Sauce and Sesame Cabbage
Inspired by techniques from America's Test Kitchen.
Crisp panko-coated tofu slabs layered with tangy sesame cabbage and a sweet-savoury sauce between soft white bread, a vegetarian take on the classic sando.
Always check the labels of the products you use.
Method
- 1
Sauce. Whisk 60 g ketchup, 4 tsp Worcestershire sauce, 2 tsp soy sauce, 1 tsp garlic powder and ½ tsp sugar together.
- 2
Coat. Whisk the 2 eggs with 2 tbsp flour in one dish and crush 75 g panko into a second dish, then cut the 400 g tofu into 8 slabs, pat dry, season with ½ tsp salt, dip in egg and press into the panko.
- 3
Fry. Heat the oil in a nonstick pan over medium-high and fry the tofu until deep golden, 2-3 min per side, then drain briefly on paper and move to a rack.
- 4
Cabbage. Toss the shredded cabbage with 2½ tsp rice vinegar, 1½ tsp sesame oil and the remaining sugar.
- 5
Assemble. Layer bread, cabbage, 2 tofu slabs and sauce, then top with a second slice of bread.
- 6
Serve. Press lightly, trim the crusts, halve and serve.
Storage
Best assembled and eaten straight away while the tofu is still crisp. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- 2 shallow dishes
- food bag and rolling pin
- wire rack set in a tray
- kitchen paper
- 30 cm nonstick frying pan
- large bowl
- bread knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 550 kcal |
| Protein | 29.4 g |
| Carbohydrate | 57 g |
| of which sugars | 10.8 g |
| of which free sugars | 8.5 g |
| Fat | 24.6 g |
| of which saturates | 3.6 g |
| Fibre | 6.2 g |
| Salt | 2.75 g |
Protein per 100 kcal
5.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
