Tofu Katsu Caesar Salad
This Tofu Katsu Caesar Salad features a crisp piece of tofu katsu nestled into a bed of greens dressed with a miso caesar dressing and topped with oyster mushroom "bacon" and shichimi togarashi.
Equipment
- 1 Large skillet
- 1 mandoline
Ingredients
Oyster Mushroom "Bacon"
- 2 king oyster mushrooms sliced very thin on a mandoline
- neutral oil to cover
- salt for sprinkling
Miso Caesar Dressing
- 1 tbsp white miso
- 1 clove garlic minced
- ½ lemon juiced
- 1 egg yolk **
- 1 tbsp Dijon mustard
- 1 tsp honey
- ¼ cup mushroom oil see above
- 1 tbsp olive oil
Tofu Katsu
- 1 brick tofu cut into four pieces
- ¼ cup soy sauce
- ¼ cup mirin
- ¼ cup sake
- ½ cup potato starch ***
- 2 large eggs lightly beaten
- 1½ cups panko breadcrumbs
- ½ cup mushroom oil see above
Tofu Katsu Caesar Salad
- ¼ head Napa cabbage coarsely chopped
- 3-4 heads bok choy coarsely chopped
- 1 cup yu choy coarsely chopped
- ¼ red onion thinly sliced
- ¼ cucumber thinly sliced
- 1 batch Miso Caesar Dressing see above
- 1 batch Tofu Katsu see above
- 1 batch Oyster Mushroom "Bacon" see above
- shichimi togarashi for sprinkling
Instructions
For the "Bacon"
- Place the mushrooms in a cold skillet and cover them with oil until they are fully immersed. Place the skillet over medium heat and cook until the mushroom curl and turn a soft amber color.2 king oyster mushrooms, neutral oil
- Remove the mushrooms from the oil using a slotted spoon. Transfer them to a plate lined with a paper towel and sprinkle them immediately with salt. Set them aside to cool and drain.salt
- Drain the oil into a heat-proof measuring cup and set it aside to cool.
For the Dressing
- Place the miso, garlic, and lemon juice in a bowl. Whisk to combine. Add the egg yolk, mustard, and honey and whisk once again.1 tbsp white miso, 1 clove garlic, ½ lemon, 1 egg yolk **, 1 tbsp Dijon mustard, 1 tsp honey
- While whisking constantly, slowly pour in the reserved mushroom oil and olive oil. Continue to whisk until a thick creamy dressing forms. Cover and chill until ready to serve.¼ cup mushroom oil, 1 tbsp olive oil
For the Katsu
- Pour the soy sauce, mirin, and sake into a bowl and whisk to combine. Arrange the tofu pieces in a wide shallow vessel, like a casserole dish. Pour the mixture over the tofu, cover, and let marinate for 3 hours, turning the tofu once halfway through.1 brick tofu, ¼ cup soy sauce, ¼ cup mirin, ¼ cup sake
- Take the tofu out of the marinade and pat it dry. Working with one piece at a time, roll the tofu in the potato starch, egg, and panko breadcrumbs. Repeat until all four pieces are breaded.½ cup potato starch ***, 2 large eggs, 1½ cups panko breadcrumbs
- Heat the remaining mushroom oil in a large skillet until shimmering. Add the tofu and fry until golden on both sides, about 3 minutes a side. Transfer the tofu to a plate lined with a paper towel and keep warm in a 150°F oven until ready to serve.½ cup mushroom oil
For the Salad
- Place the cabbage, bok choy, and yu choy in a large bowl. Add the red onion and cucumber and pour the dressing over top. Toss to coat.¼ head Napa cabbage, 3-4 heads bok choy, 1 cup yu choy, ¼ red onion, ¼ cucumber, 1 batch Miso Caesar Dressing
- Divide the salad across four bowls. Slice and place a piece of tofu katsu on top of each salad and garnish with the oyster mushroom "bacon" and shichimi togarashi. Serve immediately.1 batch Tofu Katsu, 1 batch Oyster Mushroom "Bacon", shichimi togarashi
Notes
** If using a raw egg yolk concerns you, try coddling the egg first. Or make confit egg yolks.
*** If you can't find potato starch use corn starch.