6 submarine rolls
1 block firm tofu
salad items of choice
2tbap Katsu paste
3tbsp soy sauce
50g panko breadcrumbs
4tbsp plain flour
Sunflower oil for frying
First, prepare the tofu.
Drain and rinse.
Cut in half and then slice each half into three, lengthways.
Place in layers between absorbent paper and add weights on top to squeeze out the moisture.
Then place in a bowl and sprinkle with 2tbsp of the soy sauce.
Allow to marinate while you make the breadcrumb coating.
Mix the cornflour with water to make a thick, sticky liquid.
Put the breadcrumbs and flour in separate bowls.
Dip each slice of tofu in the flour, then the cornflour mixture, then the breadcrumbs.
Take 1tsp of this and mix with the mayonnaise. Leave the rest in the pan.
Cut each roll in half.
Spread the bottom of each with the katsu/ mayonnaise mix.
Then load with the salad of your choice. (I used crispy lettuce, radish, yellow pepper and spring onion.)Heat the oil and fry the tofu in two batches, turning when needed, for a few minutes until golden.
Set aside to drain.
Warm the katsu sauce.
Cut each piece of tofu in half.
Drizzle with the sauce.