Tempeh Katsu
INGREDIENTS
1 block of Tempea tempeh
1 cup vegan “chicken” broth (or veggie broth)
1/3 cup all-purpose flour
1/2 tsp salt
1/3 cup unsweetened plant-based milk
1 cup panko breadcrumbs
Vegetable oil, for frying
For the Katsu Sauce
1/4 cup ketchup
2 tbsp vegan Worcestershire sauce
1 tbsp soy sauce
1 tsp rice vinegar
2 tsp brown sugar
INSTRUCTIONS
Cut your block of Tempea tempeh in half, and then carefully slice each piece into 2 thinner halves. Make your cuts carefully so that the thickness of all pieces is similar.
Marinate the sliced tempeh in vegetarian chicken broth for at least 15 minutes. Use enough broth to cover the tempeh. If needed, add something (like a spoon) to weigh down the tempeh, keeping it under the broth.
While the tempeh is marinating, add all the sauce ingredients to a bowl and mix until the sugar is dissolved.
Set up a breading station with two shallow bowls. In the first bowl, add the panko breadcrumbs. In the second bowl, mix together the flour, salt, and plant-based milk.
With one hand, dip a slice of the tempeh into the flour mixture, coating evenly. Lay the coated tempeh slice into the panko breadcrumbs and use your dry hand to press the panko evenly all over the tempeh. Set aside the coated slice and repeat with all the slices.
Heat enough vegetable oil in a large pan to cover the bottom of the pan, set it to medium-high heat. Once the oil is hot, add the breaded tempeh slices in a single layer, working in batches if necessary. Fry each side for about 3-4 minutes, or until golden brown and crispy.
Once the tempeh is cooked, transfer it to a paper towel-lined plate to drain any excess oil. Add a pinch of salt over the tempeh.
Serve the tempeh katsu hot with the katsu sauce on the side for dipping.
Enjoy!