Tofu katsu with cabbage slaw
Katsu sauce is where the sugar normally lives, so there is none here — the crumb and a sharp slaw carry it instead, which is how the dish works in Japan anyway.
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Ingredients
For the whole dish · serves 2
- Firm tofu11 oz
- Almond flour1½ oz
- White cabbage5½ oz
- Mayonnaise¾ oz
- Egg1
- Neutral oil1 tbsp
- Rice vinegara splash
- Tamaria few drops
- Sea saltto taste
Served with
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+4g net · 105 kcal · 15 min · together 9g net, 620 kcal
Method
6 steps · 35 minutes
- Press the tofu for 30 minutes under a weight, then slice it into two thick slabs per person.
- Shred the cabbage as finely as you possibly can and dress it with the vinegar and salt while the tofu presses. It softens in twenty minutes.
- Egg first, then almond flour, pressed on firmly. Almond crumb does not cling the way panko does and needs the pressure.
- Shallow-fry over a medium heat rather than a high one. Almonds burn well before breadcrumbs would.
- Three minutes a side, turned once, and drain them on a rack rather than paper so the underside stays crisp.
- Mayonnaise loosened with tamari as the sauce. It is not katsu sauce and it is not pretending to be.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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