Crisp Tofu Katsu With Lemon Tahini Sauce Food

CRISP TOFU KATSU WITH LEMON-TAHINI SAUCE

Crisp Tofu Katsu With Lemon-Tahini Sauce image

Katsu, the Japanese-style fried cutlet dish, is made just a bit healthier in this version prepared with tofu slabs. Here, the slabs are dredged in seasoned bread crumbs, baked, not deep-fried, and paired with quinoa, making it full, protein-dense meal. Note, too, that the leftover katsu here reheats nicely: Simply put it in your oven at 400 degrees, and bake for 10 minutes.

Provided by Kay Chun

Categories dinner, quick, main course

Time 45m

Yield 4 servings

Number Of Ingredients 18

Ingredients

5 tablespoons safflower or canola oil, plus more for greasing
1/3 cup cornstarch, plus more as needed
2 large eggs, beaten
1 1/2 cups panko bread crumbs
2 1/4 teaspoons granulated onion
Kosher salt and black pepper
1 pound firm tofu, cut about 1/4-inch thick, into 12 equal slices
12 ounces shiitake mushrooms, stemmed and sliced 1/2-inch thick (4 packed cups)
3/4 cup red quinoa, rinsed well and drained
1/4 cup plus 2 tablespoons tahini
1/4 cup plus 2 tablespoons safflower or canola oil
1/4 cup lemon juice
2 tablespoons Dijon mustard
2 teaspoons low-sodium soy sauce
3/4 teaspoon grated garlic (about 1 large clove)
8 ounces cauliflower florets, thinly sliced (2 heaping cups)
1/2 cup chopped parsley
Lemon wedges, for serving (optional)

Steps:

Make the katsu: Heat oven to 425 degrees. Grease 2 large rimmed baking sheets with the oil. Put cornstarch, eggs and bread crumbs in three separate shallow bowls, and add 3/4 teaspoon of the granulated onion to each bowl. Season all with salt and pepper and mix well. Add 3 tablespoons oil to the bread crumbs and mix well.
Working with one piece at a time, dust tofu in cornstarch, then dredge in egg, shaking off excess. Press in bread crumbs to evenly coat. Arrange on one baking sheet, and transfer to oven. Bake until golden and crisp, 15 minutes.
Place mushrooms on second baking sheet, season with salt and pepper and toss with the remaining 2 tablespoons oil. Bake until golden, 12 minutes.
Make the quinoa: Meanwhile, in a medium saucepan, combine quinoa with enough water to cover by 2 inches. Bring to a boil and cook until the quinoa is tender, about 8 minutes. Drain, then return quinoa to the pan. Cover and let stand for 10 minutes; fluff into a large bowl.
In a small bowl, combine tahini, oil, lemon juice, mustard, soy sauce, garlic and 1/2 cup plus 2 tablespoons of water. Whisk together and season with salt and pepper.
To the quinoa, add mushrooms, cauliflower, parsley and 1 cup of the dressing and mix well. Season with salt and pepper.
Divide quinoa in bowls and top with tofu. Serve with remaining sauce for drizzling on tofu and lemon wedges, if desired.

Nutrition Facts : @context http, Calories 965, UnsaturatedFat 56 grams, Carbohydrate 67 grams, Fat 66 grams, Fiber 12 grams, Protein 35 grams, SaturatedFat 7 grams, Sodium 977 milligrams, Sugar 4 grams, TransFat 0 grams

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