> Skip to content

Recipe  •  8 November 2018

 

Fried tofu sandwich with Japanese barbecue sauce

Tobie Puttock’s meat-free version of the Japanese katsu sando, from his cookbook SuperNatural.

Sometimes I crave the crispy fried texture of something delicious cooked in oil. Although that’s not too often, I don’t believe in denying myself if I’m eating well most of the time. So, when the mood hits, this is my meat-free version of the Japanese katsu sando, a crumbed and fried piece of chicken or pork slathered in Japanese barbecue sauce. It’s quick, satisfying and pairs super well with the cucumber, sesame and chilli salad on page 71 of the book.

Fried Tofu Sandwich with Japanese Barbecue Sauce

Serves 4

INGREDIENTS

  • 1 cup (250 ml) soy milk
  • 3 teaspoons cornflour (corn starch)
  • 1½ cups (150 g) panko breadcrumbs
  • ¼ cup (35 g) plain flour, for dusting
  • sea salt
  • 400 g firm tofu, drained and cut into 4 evenly sized pieces
  • 4 tablespoons cottonseed or vegetable oil, for frying
  • 8 slices white bread

For the barbecue sauce

  • ½ cup (125 ml) vegan tomato sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon mirin
  • 1 clove garlic, crushed
  • 1 teaspoon finely grated fresh ginger

METHOD

To make the barbecue sauce, put the tomato sauce, soy sauce, mirin, garlic and ginger in a bowl and stir to combine. Allow to sit while you prepare the remainder of the dish.

Place the soy milk in a shallow bowl and stir in the cornflour until it’s dissolved. The result should be the consistency of whisked eggs, although slightly runnier.

Place the breadcrumbs in a second shallow bowl and sprinkle the flour onto a plate. Season with salt. Working one at a time, dust a piece of tofu in the flour, then the soy milk mixture and finally the breadcrumbs, using your hands to really push the crumbs into the tofu. Repeat with remaining tofu.

Heat a large non-stick frying pan over medium–low heat. Cut a piece of baking paper that will fit snugly inside the pan. Lay the baking paper in the base of the pan and then drizzle the oil on top of the baking paper. After 1 minute, carefully lower the tofu into the pan, making sure the pieces are sitting side by side. Cook for 4 minutes each side or until golden. Remove and transfer to a plate lined with paper towel to remove excess oil.

Meanwhile, smear a generous amount of barbecue sauce on each slice of bread. Arrange the 4 pieces of tofu onto 4 slices of bread and top with the remaining slices, giving a gentle push down with the palm of your hand.

Eat and thank me later.

 

Feature Title

SuperNatural
A beautiful collection of 100 simple, flavour-filled dishes that vegans, vegetarians and flexitarians will love.
Read more

More features

See all recipes
Recipe
Minestrone, risoni and kale pesto

Tobie Puttock allows the vegetables to do the talking in his warming take on minestrone.

Recipe
Stuffed butternut pumpkin with sage, chestnuts and cranberries

An impressive centrepiece for any meal from SuperNatural.

Recipe
Kale and cashew pesto

A versatile, flavourful vegan pesto from SuperNatural.

Recipe
Banana, pecan, chia and strawberry pancakes

A nourishing breakfast with whole grains, seeds and fruit from SuperNatural.

Article
An Australian Christmas menu for 2022

6 amazing recipes to try this holiday season.

Article
5 chefs share the essential ingredients they always have on hand

Discover famous chefs’ favourite ingredients. From French butter to chocolate, these are the five must-haves that cooking pros keep on hand.

Article
The vegan pantry

From SuperNatural, Tobie and Georgia Puttock’s tips on essential vegan ingredients.

Article
Everyday vegan alternatives

Tobie Puttock, chef and author of SuperNatural, shares and weighs up simple vegan substitutes for common ingredients.

Recipe
Carrot Cake Overnight Oats

Overnight oats + cake + air fryer = easy and tasty!

Recipe
Roasted corn and elderflower iced tea

You can get Korean roasted corn tea from Asian supermarkets or online – it tastes a little like drinking popcorn.

Recipe
Creamy cauliflower risotto with dark chocolate

This smoothly savoury risotto has a surprising addition in the form of grated dark chocolate.

Recipe
Air Fryer Chicken Parm

Crispy chicken is topped with a rich tomato sauce and plenty of Cheddar cheese and Parmesan in this easy, high protein dish.

Looking for more recipes?

See all recipes