1 package of firm silken tofu
1-2 cups of corn starch for coating
3 tbls of egg replacer
2 cups breadcrumbs (panko)
canola oil for deep frying
shredded white cabbage, for garnish
Lemon wedges, for garnish
1) slice tofu 1/4 of an inch thick. you should be able to get about 10 slices from a 14oz package. lightly coat each individual tofu slice with cornstarch on both sides. dip each tofu slice into egg replacer mixture making sure that the tofu is coated thoroughly but not dripping. finally, roll each tofu slice in the panko bread crumbs.
2) heat canola oil in a large frying pan to about 350 degrees. fry the tofu pieces until they turn crisp and golden brown on both sides.
3) serve with lemon, cabbage, and tonkatsu sauce.
* *shown in photo** cabbage is shown with a creamy ginger sesame vinaigrette sauce. to make this i simply mixed 1tsp of ginger sesame vinaigrette with a 1tsp of vegan mayo (veganaise).