Koya Dofu Vegetarian Cutlet

1. 1

   Soak the koya dofu in water to reconstitute.

2. 2

   Drain the koya dofu, then cut each piece in half.

3. 3

   Since the size of the tofu varies depending on the brand, cut to your desired size.

4. 4

   Season with salt and pepper, then lightly coat with flour.

5. 5

   Dunk the koya dofu from Step 3 in the flour slurry, then thoroughly coat in panko.

6. 6

   Pour a generous amount of olive oil into a frying pan, heat, and shallow-fry both sides.

7. 7

   Plate and serve with ketchup or basil pesto.

* Per serving · 4 servings · Values may vary.

No additional tips available.