Tofu Katsu 두부 까스
Having stayed with Sis and her family for a few weeks now, it was nice to cook up healthier alternatives for the blog since there were only a few vegetarian posts. And with the bro-in-law on a pretty strict vegetarian diet, I welcomed the opportunity (more like challenge) to find something healthy and tasty. So, when I made one of my personal favorites—chicken katsu (breaded cutlets)— I had to find something I could fry up that would be considered a complete and satisfying meal. Lo and behold, the ubiquitous tofu sat in the fridge waiting to be used up. And just like that, a breaded tofu dish was created and found a warm reception, with my brother-in-law not only eating his share but asked for seconds (an amazing feat in itself). For those unaware of katsu dishes, thees are wildly popular dishes in Korea and there are quite a few restaurants devoted to this dish only. Personally, I have had this many times in Korea and they usually serve it the same way—breaded pork cutlet with katsu sauce, thinly sliced cabbage with ketchup & mayo dressing, and an ice cream scoop of rice. If you want to make it yourself at home, you can buy pre-made breaded pork cutlets at most Asian markets and fry them up yourself. I decided to do it from scratch because you can make extra breaded cutlets and keep them in the freezer for later (and it’s much cheaper too).