So for the first main ingredient, we have the Kikkoman Soy Sauce. Kikkoman Soy Sauce is an all purpose seasoning made from soybeans, wheat, water, and salt. This soy sauce is aged for several months to achieve the rich and appetizing flavor. So it can be used to pan-fry meats, vegetables, and seafood. For the second main ingredient, we have the Marukan sea salt gourmet rice vinegar. So it is made by the cultivation of slow delicate processes, including fermentation, refining, and aging.
Tonkatsu Tofu Noodles Vegetarian Dish | Karman Makes
The special techniques used are over 360 years old already. It's made from the finest selection of short grain brown rice grown in California, and it's naturally gluten-free, non-GMO, fat free and sodium free. It can be used as an ingredient for a marinade, salad dressings, or just straight from the bottle. For the last ingredient, we have the Bull-dog tonkatsu. So it is a product of Japan and one of Japan's favorite sauces. It is dark, rich, sweet, savory brown sauce, made from fruits and vegetables. It goes best in curries, meats, omelets, tonkatsu and even just plain rice.
So first we have to prepare the vegetables that we need. The mushrooms. So we just slice the mushrooms into thin slices.
And then we prepare also our vegetables. We have the red cabbage and the white or the green cabbage. So we have to slice it into thin slices. Remove the core. And then just slice the [inaudible 00:02:48]. This should the slice of your red cabbage, thinly sliced.
The next vegetable is white or green cabbage. So same with the red cabbage, you have to slice it thinly. You just need one for this. And don't forget to wash the vegetables and drain them. So as you can see, this is the red and white cabbage that I sliced thinly. So you can also use a vegetable shredder to make your job easier. Okay, let's just wash it and drain it. Another vegetable that we need is garlic. So we just need two garlic cloves. So you can just smash this using the back of your knife. Peel the skins, and just slice it. Okay, this one is good to go.
For our main ingredient, we have an extra firm tofu block here, but here we just need half of it. So we just slice it in half and reserve the other half for your other recipes. We have to slice this into strips that is around one half inch. That's it. They should be the thickness of your tofu slices.
Okay. So for the ingredients of the tonkatsu tofu noodles, we have three steps. First is we have to make the broth. Second is we have to make the tonkatsu tofu. And third is the toppings. So for the broth, we need one tablespoon of sesame oil, two garlic cloves minced, two tablespoon of one of our main ingredients, Kikkoman Soy Sauce. Another main ingredient, Marukan Rice Vinegar, one tablespoon. Another main ingredient, the Bulldog tonkatsu sauce, one teaspoon. And one fourth cup of sliced mushrooms.
So those ingredients is for the broth. And lastly is one teaspoon of yellow miso paste. For the second step we have Tonkatsu Tofu. So we have here, first ingredient is the slices of tofu. This is 300 grams. Extra firm tofu is what we need. Of course we have here the two tablespoon of sesame oil for frying the tofu. And lastly is the two tablespoons of Bulldog tonkatsu sauce. And for the final step of our Tonkatsu Tofu Noodles, we have the toppings here. 2 red chilies, slices. We have here the cooked somen noodles. So I cooked 90 grams of the uncooked noodles. And the vegetable slices, red and white cabbage, thinly sliced or shredded. And for the final toppings, we have the black sesame seeds, one teaspoon.
Okay. So let's get started and let's get cooking. Okay, so we're now going to cook the Tonkatsu noodles. First, we have to make the broth. Make sure you have your sauce pan and make sure it's already hot. Add one tablespoon of your Sesame oil. Grill the pan.
Once it's hot, add the garlic cloves, and saute it for one minute or until it's fragrant. Now season it with Kikkoman Soy Sauce. One of our main ingredients. Add the Marukan Rice Vinegar. Mix it again.
Allow it to cook for another minute. We have our broth already, so we just need to remove this from the heat, and then you have to strain the broth and just get the broth and you move all the other ingredients. This will be used for the soup later. Now we're going to cook our Tonkatsu Tofu. We just need a pan or a skillet. Wait for your pan to be hot before adding the sesame oil. Add the sesame oil. Swirl the pan to coat the pan. Once it's hot, add the tofu slices.
Now you can carefully flip the tofu slices. You can use this kind of spoon instead of tongs. Okay, and then allow it to cook again for a few minutes. Once both of the sides of the tofu are cooked, add the Bulldog tonkatsu sauce. And just coat it with the sauce and allow it to cook for a few minutes. And just flip it again, so that it's fully covered with the tonkatsu sauce.
Okay, we're good to go!
Okay. So we're now here in the third part of our cooking of Tonkatsu Tofu Noodles, which is the plating. So first we have to add the cooked somen noodles. You can just add half since the recipe is good for a few serves. And once the somen noodles is added, make sure that the broth that we cooked is already hot.
So add the broth. Just don't include the mushrooms and other ingredients that we put into the broth. Now we can add our tonkatsu tofu slices.
So you can add two to four slices. And now we can also add our shredded vegetables. So we have here red and white cabbage. You can also add shredded carrots or sliced mushrooms.
We're just going to add a half of it. You can add more, if you love Vegetables.
Finally, top it with red chilies. You can spread it over the soup. And lastly, the black sesame seeds, or you can also have white sesame seeds. So we'll just add half of it. Pop it only in the tofu slices, or you can add it all over the soup. Now we already have our Tonkatsu Tofu Noodles. So again, this recipe calls for two serves, and we use three main ingredients we can find in www.karmenfoods.com. So we used Kikkoman Soy Sauce, Marukan Rice Vinegar and Bulldog tonkatsu sauce. Happy eating!
Enjoy. Bye bye.
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!
1 tbsp. sesame oil
2 garlic cloves, minced
2 tbsp. Kikkoman Soy Sauce
1 tbsp. Marukan Rice Vinegar
1 tsp. Bulldog Tonkatsu Sauce
2 cups water/vegetable broth
¼ cup of sliced mushrooms
1 tsp. yellow miso paste
300g of extra firm tofu, sliced
2 tbsp. sesame oil
2 tbsp. Bulldog Tonkatsu Sauce
2 red chilis, sliced
90g somen noodles, cooked
1/2 red and white cabbage, shredded
1 tsp. black sesame seeds
Noodles and Toppings
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.
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.
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.