Sansho Shiso Tofu Katsu is a delightful Japanese dish that combines the unique flavors of sansho pepper and shiso leaves with crispy tofu. Originating in Japan, katsu refers to a breaded and fried cutlet, and in this vegetarian version, tofu takes center stage. The dish is known for its contrasting textures; the tofu is soft and creamy inside while the panko crust is crunchy and golden brown. Sansho pepper adds a citrusy, slightly numbing spice, while shiso leaves introduce a minty freshness. This dish is beloved by those seeking a flavorful and satisfying meat-free option, perfect for lunch or dinner. It’s often served with a tangy dipping sauce and a side of shredded cabbage.
Sansho Shiso Tofu Katsu
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
Nutrition
Per Serving
350 Kcal
Calories
22 Grams
Total Fat
3 Grams
Saturated Fat
80 Mg
Cholesterol
600 Mg
Sodium
28 Grams
Total Carbohydrates
3 Grams
Dietary Fiber
12 Grams
Protein
Directions
Step 1
Drain the tofu and press it gently to remove excess moisture. Cut into even slices.
Step 2
Place flour, beaten eggs, and panko in separate shallow bowls.
Step 3
Coat each tofu slice with flour, dip in egg, and cover with panko.
Step 4
Heat vegetable oil in a deep pan until it reaches 175°C. Fry tofu slices until golden brown and crispy.
Step 5
Remove tofu and drain on paper towels to remove excess oil.
Step 6
Sprinkle sansho pepper and place shiso leaves on each tofu piece for added flavor.
Step 7
Serve the tofu katsu with a side of shredded cabbage and a soy dipping sauce.
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