![\"583\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2015\/06\/583.jpg\")
<\/a><\/p>\nKoya Tofu Katsu Sandwich<\/strong><\/p>\n I talked about my sweet and sour koya tofu dish<\/a> a few days ago, but I wanted to show how else you can use the koya tofu in this post.<\/p>\n <\/p>\n Koya tofu is freeze dried tofu.It’s so versatile and it’s delicious when it’s breaded and deep fried.<\/p>\n “Katsu” means a breaded and deep fried meat in Japanese. <\/p>\n I made a sandwich with this koya tofu katsu and it was super tasty.<\/p>\n Use a good quality baguette. <\/p>\n I get my baguette here<\/a>. <\/p>\n koya tofu katsu 1. Pat the koya tofu with paper towel to take off excess liquid. Salt and pepper. \u9ad8\u91ce\u8c46\u8150\u30ab\u30c4\u30b5\u30f3\u30c9<\/strong><\/p>\n \u9ad8\u91ce\u8c46\u8150\u3001\u5148\u65e5\u306f\u9162\u8c5a\u98a8<\/a>\u3092\u4f5c\u308a\u307e\u3057\u305f\u304c\u3001<\/p>\n \u4eca\u56de\u306f\u3001\u30ab\u30c4\u30b5\u30f3\u30c9\uff01<\/p>\n \u898b\u305f\u76ee\u3001\u3057\u3063\u304b\u308a\u30ab\u30c4\u30b5\u30f3\u30c9\u3057\u3066\u308b\u3067\u3057\u3087\uff08\u7b11\uff09\u3002<\/p>\n \u5927\u5207\u306a\u306e\u306f\u3001\u7f8e\u5473\u3057\u3044\u30d0\u30b2\u30c3\u30c8\u3092\u4f7f\u3046\u3053\u3068\u3002<\/p>\n \u79c1\u306f\u8fd1\u6240\u306e\u30c7\u30ea\u3067\u8cb7\u3063\u3066\u307e\u3059\u3002<\/p>\n \u3053\u3053\u3001\u30e1\u30a4\u30f3\u306f\u30ec\u30b9\u30c8\u30e9\u30f3\u3067\uff12\u5ea6\u884c\u3063\u305f\u3053\u3068\u304c\u3042\u308a\uff12\u5ea6\u3068\u3082\u98df\u4e8b\u306f\u30a4\u30de\u30a4\u30c1\u3060\u3063\u305f\u306e\u3067\u3059\u304c\u3001\u96a3\u63a5\u3057\u305f\u30c7\u308a\u30fb\u30d9\u30fc\u30ab\u30ea\u30fc\u306f\u597d\u304d\u3002<\/p>\n \u3053\u3053\u3067\u6700\u8fd1\u6bce\u9031\u672b\u306e\u3088\u3046\u306b\u8cb7\u3063\u3066\u3044\u308b\u304a\u6c17\u306b\u5165\u308a\u30d0\u30b2\u30c3\u30c8\u306b\u306f\u3055\u3093\u3067\u30b5\u30f3\u30c9\u30a4\u30c3\u30c1\u306b\u3057\u3066\u307f\u307e\u3057\u305f\u3002<\/p>\n \u9ad8\u91ce\u8c46\u8150\u3001\u30db\u30f3\u30c8\u7f8e\u5473\u3057\u3044\u3002<\/p>\n \u4eca\u56de\u3082\u307e\u305f\u8a00\u3063\u3061\u3083\u3046\u3082\u3093\u306d\u3001\u201c\u8089\u3088\u308a\u7f8e\u5473\u3057\u3044\uff01\u201d<\/p>\n \u30ab\u30c4\u3001\u8863\u3064\u3051\u3082\u3001\u5375\u3092\u4f7f\u308f\u306a\u304b\u3063\u305f\u306e\u306b\uff08\u5375\u306e\u3068\u3053\u308d\u306f\u3001\u6c34\u6eb6\u304d\u5c0f\u9ea6\u7c89\u3067\u4ee3\u7528\uff09\u3001\u304d\u308c\u3044\u306b\u304b\u308a\u3063\u3068\u51fa\u6765\u4e0a\u304c\u308a\u307e\u3057\u305f\u3002<\/p>\n \u3057\u304b\u3082\u3001\u30d1\u30f3\u7c89\u3092\u5207\u3089\u3057\u3066\u3044\u305f\u306e\u3067\u3001\u81ea\u5206\u3067\u30d0\u30b2\u30c3\u30c8\u3092\u30d5\u30fc\u30c9\u30d7\u30ed\u30bb\u30c3\u30b5\u30fc\u3067\u7d30\u304b\u304f\u3057\u3001\u7c21\u5358\u306b\u7092\u3063\u3066\u3001\u4f5c\u308a\u307e\u3057\u305f\u3002<\/p>\n \u30b3\u30ec\u304c\u306a\u3051\u308c\u3070\u3001\u3068\u3044\u3046\u3053\u3068\u306a\u304f\u3001\u7d50\u69cb\u306a\u3093\u3067\u3082\u3046\u3061\u3067\u51fa\u6765\u3061\u3083\u3046\u3082\u3093\u3060\u306a\u3001\u3068\u3002<\/p>\n \u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n Koya Tofu Katsu Sandwich I talked about my sweet and sour koya tofu dish a few days ago, but I wanted to show how else you can use the koya tofu in this post.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,20,28,29],"tags":[],"class_list":["post-35988","post","type-post","status-publish","format-standard","hentry","category-bread","category-tofu","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35988","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=35988"}],"version-history":[{"count":12,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35988\/revisions"}],"predecessor-version":[{"id":36015,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35988\/revisions\/36015"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=35988"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=35988"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=35988"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n – 3×4 inch koya tofu, soaked in vegetable stock with a clove of garlic
\n – salt and pepper
\n – flour
\n – mixture of flour and water
\n – panko or baguette processed in food processor and cooked for a minute or so in a pan
\n – canola oil for frying
\nFrench baguette, the best you can find in your town
\nlettuce
\ntomato slices
\nred cabbage salad (sliced red cabbage, white vinegar, sugar, salt, and pepper)<\/p>\n
\n2. Dust the koya tofu with flour. Brush the mixture of flour and water. Coat it with panko.
\n3. Fry it in 350F oil until the outside is crispy and golden brown.
\n4. Make a sandwich with the rest of the ingredients. Serve with ketchup or other sauce you like. <\/p><\/div>\n<\/a><\/p>\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"