Vegetarian Plate Recipe
Choose TWO Items: ZUCCHINI JUN, ZUCCHINI KATSU, TOFU KATSU, VEGGIE TEMPURA, SWEET POTATO TEMPURA
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Ingredients
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ZUCCHINI JUN
TOFU KATSU
Method
ZUCCHINI JUN
- 1
Prepare Zucchini
Wash the zucchinis thoroughly and slice them into thin rounds, about 1/4 inch thick.
- 2
Make Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, salt, black pepper, and water. Whisk until smooth.
- 3
Prepare Green Onions
Chop the green onions finely and add them to the batter. Mix well.
- 4
Heat Oil
In a large frying pan, heat vegetable oil over medium-high heat until hot.
- 5
Fry Zucchini
Dip each zucchini slice into the batter, allowing excess to drip off, and carefully place them into the hot oil. Fry until golden brown, about 2-3 minutes on each side. Remove and drain on paper towels.
TOFU KATSU
- 6
Prepare Tofu
Press the block of firm tofu to remove excess moisture. Cut the tofu into thick slices, about 1/2 inch each.
- 7
Season Tofu
In a shallow dish, combine soy sauce, salt, and black pepper. Marinate the tofu slices in this mixture for about 10 minutes.
- 8
Breading Process
Set up a breading station with one plate for flour, one for beaten eggs (if not vegan) or leave this step out, and one for panko breadcrumbs. Dredge each tofu slice in flour, dip in eggs (if using), and then coat with panko breadcrumbs.
- 9
Heat Oil
In a deep frying pan, heat vegetable oil over medium-high heat until shimmering.
- 10
Fry Tofu
Carefully place the breaded tofu slices into the hot oil and fry until golden brown, about 3-4 minutes on each side. Remove and drain on paper towels.
