PREP/COOK TIME: 90 Minutes
Makes 2 Servings

INGREDIENTS 

1 Lbs – Extra Firm Tofu, Cut Into Roughly 1” Thick Slices

1 Cup - Kikkoman Naturally Brewed Soy Sauce

1 Cup – Vegenaise

2 Cups – Panko Bread Crumbs

2 Tbs – All Purpose Flour

1 ½ Cups - Vegetable Oil

2 Tbs – Margarine

1 Tbs – Extra Virgin Olive Oil

2 Cups – Cremini Mushrooms, Sliced or Portobello Mushrooms, Chopped

1 Tsp – Coarse Black Pepper

2 Tbs – All Purpose Flour

2 Cups – Unsweetened, Original Flavor, Almond Milk

2 Tbs – Kikkoman Naturally Brewed Soy Sauce

2 – 3 Stalks – Scallions, Stems and Leaves, Chopped

THE NITTY GRITTY

TONKATSU – In a medium shallow dish, or glass 10” pie plate, marinate tofu in soy sauce for about an hour. Transfer marinated tofu to paper towels and pat dry; draining all moisture. In two separate bowls, combine panko and flour in one and Vegenaise in the other. Dredge tofu in Vegenaise, then in panko mixture, alternating each slice at least twice. In a 10” skillet, or non-stick pan, warm oil on high heat. Fry tofu till crisp and golden. Remove fried tofu to paper towels to drain oily excess.

MUSHROOM RAGÙ – In a large non-stick pan, warm margarine and oil at high heat till margarine is completely melted. Sear mushrooms until golden, then season with pepper. (NOTE: Black pepper only compliments the woodsy, herbaceous notes of a mushroom. If you like black pepper, add another teaspoon for more piperine heat.) Add flour and stir continuously; making almost a roux. Add in almond milk, stirring vigorously, until roux dissolves, leaving no lumps and ragù thickens. Finally, add in white and pale green stems of scallions, finishing with soy sauce, giving a final stir to combine.

Spoon ragù over tofu and garnish with remaining green leaves from scallions. Enjoy!

OCTOBER 29, 2018