Seitan Katsu with Tonkatsu Sauce

Another great recipe from American Vegan Kitchen!  This is Japanese comfort food.  Katsu is traditionally a deep fried pork cutlet cut into cubes and served over cabbage with sauce with a side of miso soup.  Here it is substituted with seitan.  Even if you’re not crazy about seitan, you will like it in this recipe.  The sauce and slaw are delicious.   I pan-fried mine, but I’m thinking I may try a baked method next time.  The breading uses Panko, Japanese breadcrumbs shown here.

For the sauce:

Spray a small nonstick saucepan with cooking spray.
On medium heat, add 2 cloves minced garlic and 1 tsp minced fresh ginger and cook till fragrant.
Reduce heat and add 3 tbsp vegan Worcestershire sauce, 1 tbsp agave nectar, 3 tbsp soy sauce, 3 tbsp ketchup, 2 tsp dijon mustard, 1/4 tsp allspice, pinch red pepper flakes.
Stir and simmer five minutes.
Remove from heat and set aside

For the Slaw:

In a large bowl, combine 1 package of slaw mix, juice of 1 lime, 1 tbsp rice vinegar, 1 tsp sugar.
Keep cool in refrigerator.

For Seitan:

Season 16 oz seitan with salt and pepper and cut into cubes or strips.
Put 1 cup unsweetened almond milk in a bowl; 2/3 cup flour in another bowl; 1 cup Panko  in a bowl or plate.
Dip each piece of seitan into soy milk, then flour, then soy milk, then panko and place on a plate or tray.
Coat nonstick pan with cooking spray and add 1 tbsp canola oil.
When pan is hot, fry seitan till golden brown on each side.

To serve:

Place slaw on plate, top with katsu and drizzle with sauce.  This dish is best served hot.

Servings 4.  Weight Watchers PointsPlus value:  9

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