Tofu Katsu with Citrus-Soy Cabbage Salad

Ingredients

• 1 package (14 ounces) extra firm tofu, drained
  2 garlic cloves, minced
• ½ DOLE® Lemon, juiced (about 2 tablespoons)
• 2 tablespoons less-sodium soy sauce
• 2 tablespoons rice wine vinegar
• 1 teaspoon fresh grated ginger
• ⅛ teaspoon crushed red pepper flakes
• 3 DOLE® Green Onions, thinly sliced
• 3 cups DOLE® Coleslaw Mix
• 1 cup drained DOLE® Mandarins in 100% Juice
• 1¼ cups panko breadcrumbs
• ½ cup all-purpose flour
• ½ cup aquafaba (liquid from canned chickpeas)
• ½ teaspoon kosher salt
• ½ teaspoon paprika
• ¼ teaspoon ground black pepper
• ½ cup olive oil
• Chopped roasted salted peanuts, sesame seeds and/or sweet chili sauce for garnish (optional)

Directions

1.     Line a rimmed baking pan with parchment paper; line a second rimmed baking pan with paper towel. Wrap tofu in paper towels and place on a plate; top with a second plate, weigh down with a heavy object and let stand 15 minutes.

2.     Whisk garlic, lemon juice, soy sauce, vinegar, ginger and crushed red pepper in a large bowl; fold in onions, coleslaw mix and Mandarins. Makes about 3 cups.

3.     Place breadcrumbs in a wide, shallow dish; place flour in a second wide, shallow dish. Place aquafaba in a third wide, shallow dish.

4.     Cut tofu in half crosswise, then cut each half lengthwise into 4 (½-inch) planks; sprinkle both sides with salt, paprika and black pepper. Dip tofu in flour to coat, then in aquafaba, allowing excess to drip off, then in breadcrumbs to coat, pressing lightly so breadcrumbs adhere; place on parchment paper-lined pan.

5.     Heat oil in a large skillet over medium-high heat. In 2 batches, add tofu; cook 5 minutes or until golden brown and heated through, turning once. Transfer tofu to paper towel-lined pan. Makes 8 tofu katsu.

6.     Serve tofu katsu with salad garnished with peanuts, sesame seeds and/or chili sauce, if desired.