Tempeh Tofu Katsu

Ingredients

• KATSU
• 250 gr Tempe
• 250 gr Tofu
• 1 tsp paprika powder
• 1/2 tsp salt
• 1 tsp garlic powder
• 1/3 cup Fried shallots
• 2 sheets nori/seaweed
• 1/2 tsp white pepper
• 2 tsp mushroom stock powder
• Oil for deep frying
• BREADING
• 1/3 cup all purpose flour
• 1 cup Panko bread crumbs
• 1 egg 1 tbsp water, whisk
• 1 small onion, thinly sliced
• 2 Garlic cloves minced
• 3-4 long chili, chopped
• 3 bird eye chilies, chopped (optional)
• 4 tbsp Sugar
• 1 1/2 tbsp rice vinegar
• 1 tbsp soy sauce
• 3 1/2 tbsp ketchup
• 2 cup Water
• 1 1/2 tbsp Corn starch diluted with water
• 1/2 tsp salt
• 2 tbsp oil

Instructions

1. 1

   --- Steps ---

2. 2

   Katsu

3. 3

   In a food processor, blend all katsu ingredients (except oil) until smooth and pasty

4. 4

   Using a wet spoon scoop out 100 gr of the mixture and form it into an oval shapes with 1 cm in thickness

5. 5

   Store patty in the fridge for 30 mins to 1 hr

6. 6

   Take one patty, coat with all purpose flour well, then dip into the egg mixture

7. 7

   Dredge it into the panko bread crumbs, do the remaining

8. 8

   Heat oil in a pan, deep fry patties into the hot oil over medium heat until golden brown and crispy for 2-3 mins each sides,

9. 9

   Drain onto their a wire rack

10. 10

    Sauce

11. 11

    Heat oil in sauce pan, saute garlic and onion until translucent, then stir in chopped chilies

12. 12

    Add the remaining ingredients and mix well until thick

13. 13

    Serve rice in a bowl, top with tofu and tempe katsu and pour the sauce on top. Enjoy