Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, koya dofu vegetarian cutlet. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Koya dofu made with a traditional method requires soaking in hot water for it to soften before cooking. Today, most of the koya dofu products are made with Bread crumbs are crunchy and koya dofu has nice firm, juicy texture… You can serve it with some salad and rice like Japanese cutlet, or you can. Learn to make the vegan tofu cutlet.
Koya Dofu Vegetarian Cutlet is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They are nice and they look wonderful. Koya Dofu Vegetarian Cutlet is something that I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can cook koya dofu vegetarian cutlet using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Koya Dofu Vegetarian Cutlet:
- Prepare 2 blocks Koya dofu
- Get 1 Salt and pepper
- Make ready 1 Flour slurry (with cake flour)
- Get 1 Flour (cake flour)
- Prepare 1 Panko
- Prepare 1 Olive oil
- Prepare For the sauce (optional)
- Prepare 1 Ketchup
- Prepare 1 Basil pesto
Koya-dofu (kōya-dōfu, 高野豆腐 in Japanese) also known as Shimi-dofu, Kori-dofu, or Koyasan-dofu is frozen-dried tofu, a Japanese pantry staple and an important ingredient in Buddhist vegetarian cookery. In this dish, tofu "cutlets" are dredged and sauteed as you would a chicken breast or fish fillet. Try the technique using any of your favorite pan sauces. Tofu Cutlets Marsala. this link is to an external site that may or may not meet accessibility guidelines.
Steps to make Koya Dofu Vegetarian Cutlet:
- Soak the koya dofu in water to reconstitute.
- Drain the koya dofu, then cut each piece in half. Since the size of the tofu varies depending on the brand, cut to your desired size.
- Season with salt and pepper, then lightly coat with flour.
- Dunk the koya dofu from Step 3 in the flour slurry, then thoroughly coat in panko.
- Pour a generous amount of olive oil into a frying pan, heat, and shallow-fry both sides.
- Plate and serve with ketchup or basil pesto.
Tofu Cutlet is a delicious Indian recipe served as a Starter. Find the complete instructions on Bawarchi. Presenting to you the most popular Indian food website that has a huge collection of Vegetarian and Non-vegetarian recipes from India and around the world. Hema Kundargi presents her cooking show 'Indian Vegetarian Gourmet.'. In this episode she prepares Tofu Cutlets.
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