Recipe Cuisine: Chinese
Theme: Meat-Free Marvels
Tofu katsu bao
By: Teresa Lau
Ingredients
- Fried Firm tofu, panko crumbed
- Steamed bao
- Coleslaw cut veggies bag with kewpie sesame mayo
- Chinese five spice and white pepper
- Hot sriracha chilli sauce
- Teriyaki sauce
- Wombok cabbage
- Egg wash
- Plain flour
Product used in recipe
- KEWPIE - JAPANESE DRESSING ROASTED SESAME SPICY FLAVOUR
- ABC - EXTRA HOT CHILLI SAUCE
Method
- Mix 1 bottle of Kewpie sesame mayo with finely sliced wombok and the bag of chopped coleslaw veggies in a large bowl
- Crack an egg and scramble it. Cut the firm tofu into squares and pat dry with paper towel. Tip the tofu in the egg wash, then the flour and then the panko crumbs to coat them. Shallow fry them in oil in an fry pan and place them on a paper towel to drain
- Steam the boa in bamboo steamer baskets using a wok with water.
- Serve the tofu in the bao with the coleslaw. Drizzle with sriracha and teriyaki sauce. Add pinch of five spice and white pepper for taste.
