Crispy Tofu Katsu Sushi

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Ingredients:

1 block (14 oz / 400 g) extra firm tofu, pressed and drained
1/3 cup (0.8 dl) all-purpose flour mixed with 1/2 tsp white pepper & 1/2 tsp salt
2/3 cup (1.6 dl) panko bread crumbs (sub with other bread crumbs if you don’t have panko)
1/3 cup (0.8 dl) plant based cooking cream or milk
+ high smoke point veg. oil for brushing or shallow-frying

METHOD:
Tofu Katsu:
- Pat dry tofu with clean kitchen towel and cut in 1 cm slices, pat dry the slices. Place flour mixture, panko bread crumbs and cream/milk in three separate shallow bowls.
- First coat tofu well in flour, then dip in the cream/milk and finally cover with bread crumbs. If air-frying: place in freezer safe container, make sure they don’t touch each other and freeze for 2 hours or overnight. (Skip freezer step if you are pan-frying them, just shallow-fry in pan at once.) Remove from freezer, brush all sides with oil and air-fry at 390 F / 200 C for 25-30 minutes, check on them halfway and flip.