Tofu Katsu Balls
I don't know why but I'm obsessed with the way these look. These are simple balls of crumbled tofu with carrots and onions, then deep fried with panko, reminiscent of katsu (or Japanese fried cutlets), but in a different form. And of course, you can air fry them. They're easy to make-you just have to wait for them to freeze for easier frying and have a towel ready to squeeze out the excess water, and they're perfect for packed lunches or bento boxes. I poured a soy sauce glaze on top, but you can definitely also use it as a dipping sauce, making it the perfect finger food.
1 carrot, finely diced
1/2 onion, finely diced
2 tsp salt (to taste)
1 tsp pepper (to taste)
1 pack firm or medium tofu
Flour
Plant milk
Vinegar
Panko breadcrumbs
Crush up the tofu with your hands, then add in the carrot and onion.
Season the mixture with salt and pepper (and any other desired seasonings), to taste.
Squeeze the mixture in a towel to drain the excess water. Using the same towel, shape small handfuls of the mixture in the towel and squeeze tightly so the balls maintain their shape.
Once all the balls are formed, freeze them for a few hours or overnight.
Prepare three bowls for breading, one with flour, one with plant milk and a dash of vinegar, and one with panko. Dip the balls into the flour, then the milk mixture, then the panko.
Once breaded, the balls are ready to be deep fried in oil (or air fried).
I served them with soy sauce, a bit of mirin, and a bit of vinegar reduced together into a thick sauce.