Ingredients:
1/2 Package tempeh, sliced into 1/4 inch wide pieces
4 "eggs"
At least 1 cup soymilk (more may be added)
1 1/2 Cups panko bread crumbs
8 Tbsps canola oil (for frying)
Salt and pepper
Hot cooked rice
Tonkatsu Sauce:
1/4 Cup ketchup
1 Tbsp. sugar
2 Tsp. mirin (Japanese sweet rice wine)
1 Tsp. Vegan Worcestershire sauce
1 clove garlic
Steps:
1. Prepare tonkatsu sause by combing all ingredients, set aside
2. Combine "eggs" and soymilk in a bowl. Pour panko bread crumbs in a separate bowl.
3. Dip each piece of tempeh into "egg" mixture, then into the panko bread crumbs.
4. Heat canola oil in large, nonstick skillet over medium heat.
5. Add as much tempeh to the pan as comfortably fits, do not crowd.
6. Cook over medium heat until cooked through, panko should be a golden brown.
Serves: 2-4
