This recipe turns the classic Japanese katsu sando into a low-carb version: large lettuce leaves take the place of the flour layer, and tofu slices are crisped in the air fryer with a thin sesame coating instead of panko. It is also a practical way to use up leftover cooked tofu.
Brush the tofu slices with soy sauce and let them sit for 5 minutes, then pat dry with paper towel.
Dip the slices into the beaten egg and coat them in sesame seeds.
Set the air fryer to a high setting and cook the tofu slices for 8 minutes, flipping once halfway, until crisp.
Place the crispy tofu and carrot in the lettuce leaves, drizzle with tonkatsu sauce, and wrap.
Pat the tofu completely dry with paper towel before coating it, otherwise the sesame coating will not stick and will flake off in the air fryer. Allergens: contains sesame and soy.
Bir önceki akşamdan artan haşlanmış tofuyu değerlendirmek için denedim ama susam kaplaması airfryer sepetinde beklediğim kadar yapışmadı, sekiz dakikanın sonunda yarısı dökülmüş halde kaldı; belki tofuyu yeterince kurulamamışımdır.
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