20-Minute Vegetarian Tonkatsu Tofu Noodle
This 20-minute Tonkatsu Tofu Noodle Recipe is vegetarian take on the well-loved Japanese dish and it tastes just like the real deal! This wholesome plant-based meal comes with a rich-tasting broth, tonkatsu sauce-glazed tofu slices, and a side of somen noodles and crunchy shredded cabbage to delight your appetite!
Ingredients
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1 tbsp. sesame oil
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2 garlic cloves, minced
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2 tbsp. Kikkoman Soy Sauce
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1 tbsp. Marukan Rice Vinegar
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1 tsp. Bulldog Tonkatsu Sauce
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2 cups water/vegetable broth
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¼ cup of sliced mushrooms
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1 tsp. yellow miso paste
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300g of extra firm tofu, sliced
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2 tbsp. sesame oil
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2 tbsp. Bulldog Tonkatsu Sauce
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2 red chilis, sliced
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90g somen noodles, cooked
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1/2 red and white cabbage, shredded
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1 tsp. black sesame seeds
Broth Ingredients
Tonkatsu Tofu
Noodles and Toppings
Directions
Making the broth
In a hot saucepan, saute garlic cloves over hot sesame oil.
Add soy sauce and rice vinegar. Mix and simmer for a minute.
Add water/vegetable broth, tonkatsu sauce, and mushrooms. Mix and simmer for 5 minutes.
Add yellow miso paste, then mix.
Remove from heat and strain.
Tonkatsu Tofu
In a warm pot, fry tofu slices over sesame oil. Turn to cook evenly on both sides.
Add tonkatsu sauce and coat tofu slices. Cook.
Serving Instructions
In a bowl, pour the hot broth over the somen noodles.
Add tonkatsu tofu slices, shredded vegetables, and top with sesame seeds and chili according to taste.