Tofu katsu with cabbage slaw and rice

Ingredients

For 1 serving

• Tofu180 g
• Eggs1
• Breadcrumbs25 g
• Sunflower oil2 teaspoons
• Cabbage100 g
• Rice vinegar1 teaspoon
• Soy sauce1 teaspoon
• White rice40 g
• Saltto taste

Contains: gluten, eggs, soy,

Method

1. Bring a pan of water to the boil, salt it and cook the rice over medium heat for 15 minutes, until tender; drain and keep covered.
2. Meanwhile drain the tofu, cut it into 2 slices about 1.5 cm thick and pat them dry thoroughly with kitchen paper: the drier it is, the crisper the coating stays.
3. Beat the egg in a shallow dish with a pinch of salt and tip the breadcrumbs into another dish. Dip the slices in the egg, then in the breadcrumbs, pressing so they stick well.
4. Heat the sunflower oil in a non-stick pan over medium heat and cook the slices for 3–4 minutes per side, until golden and crisp; drain on kitchen paper.
5. Remove the outer leaves from the white cabbage, wash it and shred it very finely; dress it with the rice vinegar and a pinch of salt.
6. Slice the tofu katsu into strips and serve with the rice, the cabbage salad and a drizzle of soy sauce.