Tofu Katsu Soba recipe - ingredients, nutrition and when to eat it
This Japanese-style bowl pairs crispy fried tofu with soba noodles in a soy-based broth.
This Japanese-style bowl pairs crispy fried tofu with soba noodles in a soy-based broth. The nutty coating, mild tofu, and savory broth come together in a light lunch.
Japanese · 25 minutes to cook
Tips: Many store-bought fried tofu cutlets are already cooked, so fry them just long enough to heat through and crisp the outside.
Tips: Rinse the soba noodles in cold water and drain them well so they don't dilute the broth.
Tips: Tsuyu varies in saltiness and concentration by brand. Start with a little, taste, then add more as needed.
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Ingredients (1 serving)
- Fried tofu — 120 g
- Cooked buckwheat noodles — 180 g
- Dashi broth — 250 ml
- Tsuyu (Japanese soup base) — 1.5 Tbsp
- Breadcrumbs — 15 g
- Flour — 10 g
- Egg — 0.5 pc
- Cooking oil — 15 ml
- Scallions — 5 g