🌱 Chili Tofu Katsu Bowl Ingredients (serves 2) 1 Cup Purple Cabbage (finely sliced) 1 Cucumber (sliced) 4 Radish (sliced paper thin) ½ Cup Basmati Rice 3 Tbsp Tamari 1 ½ Tbsp Rice Vinegar 1 Tsp Sesame Oil 1 Tsp Ginger (minced) For the katsu 300g Firm Tofu ½ Cup Soy Milk ¾ Cup Panko Breadcrumbs ¼ Cup Corn Flour 1 Tbsp Wholegrain Mustard Seeds 1 Tbsp Nutritional Yeast 1 Tsp Garlic Powder ½ Tsp Chili Powder ½ Lime (optional garnish) 📝 Directions 1. Press the tofu by wrapping it in a hand towel and place it between two chopping boards and sit something (2kg) in weight on the top chopping board. Let sit for 30 minutes. 2. Pre heat fan forced oven to 185’c. 3. Cook the rice and set aside. 4. In a large mixing bowl make the wet mixture by combining the plant milk, corn flour and mustard seeds. 5. In another large mixing bowl make the crumb mixture by combining the breadcrumbs, nutritional yeast, garlic powder and the chili powder. 6. In a small mixing bowl make the dressing by combining the tamari, vinegar, sesame oil and ginger. 7. Cut the tofu into 4 large slices about 10mm thick. 8. Add the tofu slices individually into the wet mixture and coat well, transfer to the crumb mixture and coat well, transfer to a baking tray lined with baking paper. Transfer the baking tray to the oven and cook for 10 minutes then flip and cook for another 10 minutes or until the coating is crispy and brown and the tofu is cooked. 9. Slice the tofu into bite size pieces and serve it on a bed of rice with the fresh radish, cucumber, cabbage and garnish with the dressing. . . . . . #REPOST @plantpowernutritionandfitness . . . . . #veganbowls #katsu #katsucurry #veganinspiration #veganasianfood #veganasian #veganasia #tofurecipes #tofulover #veganrecipe #vegandinner #vegandinnerideas #vegandinners #veganpower #whatveganseat #vegansofig #vegancommunity #veganideas #vegandishes #veganbowl #asiandinner #dinnerideas #dinnerbowl #veganmealideas #veganmeal #veganmealshare #theveganescape