Katsu Don (Vegan)
Ingredients:
- 396.9 g (14 oz) extra-firm tofu
- 740 g (4 cups) cooked rice
- 160 g (1) onion
- 120 ml (1/2 cup) chickpea flour mixed with 1/2 cup water
- 180 ml (3/4 cup) dashi or vegetable broth
- 45 ml (3 tbsp) soy sauce
- 2 tbsp mirin
- 12.5 g (1 tbsp) sugar
- Green onions, for garnish
Features:
Oil-Free
Nut-Free
Nutrition:
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Cover the pan once you pour in the chickpea flour mixture — trapping the steam is what sets it into that classic soft, just-set katsu don topping.
Instructions:
- Simmer the Onion: Simmer the onion in dashi, soy sauce, mirin, and sugar for 5 minutes in a small skillet.
- Add the Tofu: Slice the crispy tofu cutlet and lay over the onions.
- Set the Egg: Pour the chickpea flour mixture over the top and cover, cooking for 3-4 minutes, until just set.
- Serve Over Rice: Slide the mixture over a bowl of hot rice.
- Garnish: Garnish with green onions and serve immediately.
Notes: Press the tofu firmly before using — excess moisture keeps it from browning or absorbing marinade properly.
Tips: Taste as you go and adjust seasoning to your preference before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Swaps: Extra-firm tofu can be swapped for firm tofu (press longer) or tempeh for a firmer, nuttier bite.
A few ingredients do most of the work in this recipe. The extra-firm tofu provides protein and soaks up the surrounding flavors. The cooked rice adds a neutral, hearty base that soaks up the surrounding flavors. The onion adds sweetness and depth as it cooks down. The chickpea flour mixed with 1/2 cup water adds plant protein and a creamy, satisfying texture.
Katsu Don (Vegan)
Ingredients:
- 396.9 g (14 oz) extra-firm tofu
- 740 g (4 cups) cooked rice
- 160 g (1) onion
- 120 ml (1/2 cup) chickpea flour mixed with 1/2 cup water
- 180 ml (3/4 cup) dashi or vegetable broth
- 45 ml (3 tbsp) soy sauce
- 2 tbsp mirin
- 12.5 g (1 tbsp) sugar
- Green onions, for garnish
Why These Ingredients:
A few ingredients do most of the work in this recipe. The extra-firm tofu provides protein and soaks up the surrounding flavors. The cooked rice adds a neutral, hearty base that soaks up the surrounding flavors. The onion adds sweetness and depth as it cooks down. The chickpea flour mixed with 1/2 cup water adds plant protein and a creamy, satisfying texture.
Prep:
Cover the pan once you pour in the chickpea flour mixture — trapping the steam is what sets it into that classic soft, just-set katsu don topping.
Instructions:
- Simmer the Onion: Simmer the onion in dashi, soy sauce, mirin, and sugar for 5 minutes in a small skillet.
- Add the Tofu: Slice the crispy tofu cutlet and lay over the onions.
- Set the Egg: Pour the chickpea flour mixture over the top and cover, cooking for 3-4 minutes, until just set.
- Serve Over Rice: Slide the mixture over a bowl of hot rice.
- Garnish: Garnish with green onions and serve immediately.
