Sesame tofu katsu with rice and green peas
The hero of this vegan dish is tofu in a crispy sesame seed and cornflake coating, accompanied by a sweet and savoury sauce with chives. It tastes great served with rice, which gains character thanks to the addition of green peas and tangy pomegranate seeds.
Rinse the rice, add to a pan with double the amount of water, and cook for 10 minutes. Cook the peas until tender, and mix them with the rice, chopped mint, lemon zest, lemon juice, pepper, and pomegranate seeds.
Soak the tofu in a mixture of Kikkoman Gluten-free Soy Sauce combined with almond milk and potato starch. Coat all over in sesame seeds and crushed cornflakes, then fry in olive oil until golden brown.
Cut the fried tofu into slices and serve it with the rice. Mix together the Kikkoman Gluten-free Soy Sauce, maple syrup, sesame oil, and chives and drizzle over the tofu and rice.
Instead of green peas, you can use brussels sprouts.
Recipe as PDF
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