Tonkatsu (pork cutlet) is a traditional Japanese dish that is basically their version of fried chicken, only with pork.  We had a bunch of tofu on hand so I figured, why not make tofu katsu!?  It is traditionally served along side what some call Japanese barbeque sauce but it’s nothing like the American stuff.  It’s sort of sweet with just the right amount of tang.  The cutlets are breaded in panko (Japanese breadcrumbs) which are THE BEST if you’ve never used them.  They are made from bread without crusts which results in a much airier texture than traditional American breadcrumbs.  These days panko and tonkatsu sauce can be found in the international aisle at most grocery stores.  We really like this one  from Kikkoman. 

Tofu cutlets

• extra firm tofu steaks (if you can’t find them pre-cut, just buy a block and cut them yourself)
• 1 cup panko breadcrumbs
• 1/4 cup canola oil
• Kikkoman Tonkatsu sauce

Place the tofu on a cutting board and blot with paper towels.  Place another cutting board on top and weight it with a few canned goods or whatever heavy object you’ve got lying around.  Let it sit for about 30 minutes.  This will release all the excess water from the tofu making it more dense and meaty.

Get your oil hot, hot, hot (but not burning) and add your tofu cutlets to it.  Allow them to cook about 4 mins per side or until the panko becomes a nice, rich brown color.  Drain on paper towels and serve with tonkatsu sauce.

Broccoli

• 1 head of broccoli, cut into bite size “trees”
• 1 tsp minced onion
• salt and pepper
• 1/4 tsp chinese five spice powder
• 1 tbs rice wine vinegar
• 1 tbs sesame seeds
• 1 steam bag (I like Glad)

Place broccoli, minced onion, salt, pepper and chinese five spice in steamer bag and microwave for 4 – 5 minutes..  Toss with rice wine vinegar and sesame seeds.