Crispy Tofu Katsu with Rice

Instructions

1. 1

   Cook the rice. Slice the tofu into 8 slabs and press firmly between paper towels.

2. 2

   Season the tofu with salt, then dredge in flour, dip in beaten egg, and press into panko.

3. 3

   Heat the oil in a large skillet over medium-high and fry the cutlets 3 minutes per side until deep golden. Drain on a rack.

4. 4

   Stir the ketchup, vegetarian Worcestershire and soy sauce with 1 tsp sugar for katsu sauce.

5. 5

   Slice the katsu and serve over rice with finely shredded cabbage and sauce drizzled on top.