Vegan Katsu Sando
- 300g firm marinated tofu
- 40g panko breadcrumbs
- 1 tsp shichimi togarashi
- 50g tempura batter
- 200ml oil, for frying
- 4 slices of extra thick white sliced bread
- 4 tbsp vegan wasabi mayo
- 4 leaves of iceberg lettuce
- Drain the block of tofu, pat dry and cut in half horizontally. Tip the panko breadcrumbs into a bowl and mix with the shichimi togarashi and some black pepper. Mix the tempura mixture with 6 tbsp of water to make a smooth batter, then tip the tofu blocks into the batter to coat all over before covering in the panko breadcrumbs.
- Heat half a centimetre of oil in a large frying pan until sizzling. Cook the tofu for 4 mins on each side, or until golden and crispy all over. Drain on paper towels and season with sea salt.
- Spread the white bread with the vegan wasabi mayo, layer up the lettuce leaves and place the crispy tofu on top, followed by the other slice of bread. Cut in half, and serve hot. Perfect!
10 mins
2 serving