Herb-Crusted Firm Tofu Katsu with Short-Grain Rice
A herb-crusted Japanese tofu katsu with shiitake mushrooms and scallions, finished with miso paste and soy sauce, served over short-grain rice.
Ingredients
Instructions
Press the tofu between paper towels to remove excess moisture, then cube it, season, and stir-fry over medium-high heat until well browned, about 9 minutes.
Add the shiitake mushrooms and scallions, cooking until softened, about 6 minutes.
Stir in the miso paste and soy sauce for 3 minutes.
Cook the short-grain rice separately and fluff with a fork.
Let the tofu simmer for about 6 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the short-grain rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.