These Sesame Crusted Katsu Tofu Bowls are absolutely LIFE CHANGING. You will never see tofu the same way again! Firm tofu coated in cracker crumbs and sesame seeds, air fried until crispy and perfectly golden brown. The secret is the pan fried edamame, cooked with ginger and scallions, caramelized with a splash of coconut aminos, and finished with a sprinkle of sesame cracker crumbs. All layered on a bed of fluffy rice with extra veggies and crushed nori for the ultimate umami experience! Trust me, you’re going to be making this on repeat 🙌🏽
Sesame Crusted Katsu Tofu Bowls
Katsu Tofu:
- 1 block firm tofu, frozen then thawed
- 1/2 cup coconut aminos
- 1 tbsp toasted sesame oil
- 1 tbsp grated ginger
- 1 tsp sesame seeds
- 1/2 tsp red chili flakes
- 2 cups almond flour crackers
- 2 tbsp sesame seeds
Preheat your air fryer to 400 degrees Fahrenheit and spray the bottom with avocado oil. Meanwhile, squeeze out all the liquid from the tofu and cut the block in half, creating identical thin slices of tofu (this cut should be made to adjust the width, not height/length of tofu). Then cut the tofu down the center, creating four slices of tofu. Place the tofu in a container and pour over the coconut aminos, sesame oil, ginger, sesame, and chili flakes. Close the top of the container and shake to combine the contents. Allow the tofu to marinate for 10-15 minutes. Meanwhile, add the almond flour crackers to a small food processor. Pulse until they form small crumbs then add to a bowl along with the sesame seeds. Reserve 2 tbsp of the crumbs for later.
When the tofu is done marinating. Dip each piece into the crumbs, pressing to coat each side. Place in the air fryer and pray with avocado oil. Cook for 15-20 minutes, flipping over halfway, until golden brown and crispy.
Pan fried Edamame:
- 1 1/2 cups shelled edamame
- 1 tbsp sesame oil
- 1/2 cup sliced scallions
- 2 tbsp coconut aminos
- 2 tbsp reserved cracker crumbles
- 1 tsp grated ginger
Heat a wok over medium heat and pour in the sesame oil. Cook the scallions and ginger until fragrant and softened, about 3 minutes. Add in the edamame and coconut aminos and pan fry until golden brown and crispy, about 8-10 minutes. Toss in the reserved cracker crumbles and set aside.
Assemble:
- 1 cup cooked brown rice
- Sliced cucumber
- Sliced scallions
- Steamed cabbage
- Nori sheets, crumbled
To assemble, layer brown rice and steamed cabbage into a bowl. Cut the tofu into pieces and place on top of the rice bedding. Top with the edamame, cucumber, scallions, and nori sheets. Enjoy!
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