This week’s Meat Free Monday recipe comes courtesy of the lovely Katie Skelton. Katie is a business consultant and strategist who specialises in working with purpose-led and sustainable brands. She also runs The Duck Pond, a community and resources hub for ethical, sustainable and/or vegan small businesses. You can find out more about Katie and her businesses by following @littlegreenduckpond on Instagram or visiting The Little Green Duck website.
You are going to just love this crispy panko tofu with Katsu Vegetable noodles. Katie keeps it quick and easy, using ready-made Katsu sauce. The perfect Meat Free Monday dish – or as a healthy replacement of your Friday night takeaway.
For the crispy tofu
1 block tofu (280g)
4 tbsp plain flour
50 ml plant milk
4 heaped tbsp panko breadcrumbs
vegetable oil for cooking
For the katsu vegetable noodles
300g of chopped veg of your choice)
340g jar ready-made katsu curry sauce. I used Co-op but you can get it from most supermarkets. Don’t judge me for the ready-made-ness. It’s what makes this quick and fuss-free.
600 g straight to wok noodles. I used udon because they get really coated in the sauce.
Slice your tofu block into 3 or 4 thinner slices, around 1cm thick each.
Put the flour, plant milk and panko breadcrumbs into separate bowls or plates.
Take each slice of tofu and first dip in the flour, then the milk, then the panko breadcrumbs. Make sure it’s well covered by pressing it down into the breadcrumbs.
Repeat with the other slices. Set aside.
Heat a tablespoon of oil in a wok and add your veg. Stir-fry for 2-3 minutes then add a splash of water. This will prevent your veg from sticking or burning and keeps it nice and fresh tasting. Cook for another 3-4 minutes.
Add your noodles to the wok.
Meanwhile, heat around 1/2 cm of oil in the bottom of a heavy-based frying pan until a bit of flour dropped into it sizzles.
Fry your slices of tofu for around 3-4 minutes on each side, or until golden and crispy. Remove from the pan and pat off the excess oil on some kitchen roll.
Add your katsu sauce to a small saucepan until warmed through. Pour 2/3 of it into your wok with the veg and noodles. Stir through.
Serve the noodles in bowls, then slice the tofu into “fingers” and arrange on top of the noodles. Pour the rest of the sauce over the tofu.