Koya Dofu Vegetarian Cutlet

• 2 blocks Koya dofu
• 1 Salt and pepper
• 1 Flour slurry (with cake flour)
• 1 Flour (cake flour)
• 1 Panko
• 1 Olive oil
• 1 Ketchup
• 1 Basil pesto

1. Soak the koya dofu in water to reconstitute.
2. Drain the koya dofu, then cut each piece in half.
3. Since the size of the tofu varies depending on the brand, cut to your desired size.
4. Season with salt and pepper, then lightly coat with flour.
5. Dunk the koya dofu from Step 3 in the flour slurry, then thoroughly coat in panko.
6. Pour a generous amount of olive oil into a frying pan, heat, and shallow-fry both sides.
7. Plate and serve with ketchup or basil pesto.

dofu, salt, flour, flour, olive oil, ketchup, basil

Taken from cookpad.com/us/recipes/151243-koya-dofu-vegetarian-cutlet (may not work)