Tofu katsu sando

These Japanese-inspired sandwiches are filled with crispy marinated tofu ‘steaks’.

Ingreadient

• 300g pack PlantLiving: Marinated Tofu
• 40g Cooks' Ingredients Panko Breadcrumbs
• 1 tsp Cooks’ Ingredients Shichimi Togarashi
• 50g Cooks' Ingredients Tempura Batter
• 180ml sunflower oil, for frying
• 4 slice/s soft white toastie extra thick
• 4 tbsp Wagamama Katsu Mayo
• 4 leaves sweet cos or iceberg lettuce leaves

Step by step

1. Drain the tofu, then cut in ½ horizontally. Pat dry with kitchen paper. Tip the panko into a shallow bowl and stir in the shichimi togarashi.
2. Mix the tempura with 6 tbsp cold water to make a smooth batter. Dip the tofu into the batter, coating on all sides, then press into the seasoned panko, shaking off any excess.
3. Heat just under 0.5cm oil in a large nonstick frying pan. Cook the tofu for 3-4 minutes each side until piping hot, crisp and golden, then transfer to a plate lined with kitchen paper.
4. Spread the bread with katsu mayonnaise, then lay the lettuce on 2 slices. Place the crispy tofu on top followed by the remaining bread. Cut in ½ to serve.