Crispy Tofu Cutlets with Slaw

1. Prepare the Cabbage Slaw

In a bowl, combine the sliced cabbage, scallions, lemon juice, and 0.25 teaspoons of table salt. Massage the cabbage gently for about a minute until it just starts to wilt. Set this bowl aside.

2. Prepare the Wire Rack

Prepare a wire rack by placing it on a rimmed baking sheet lined with a triple layer of paper towels.

3. Prepare the Egg Mixture

In a shallow dish, whisk together the eggs, soy sauce, flour, and the remaining 1 teaspoon of table salt until you have a smooth mixture.

4. Prepare the Panko

Place the panko bread crumbs in a large zipper-lock bag and crush them lightly with a rolling pin to create a finer texture. Transfer the crushed panko into a second shallow dish.

5. Pat Dry and Coat the Tofu

Pat the tofu slabs dry with paper towels to remove any excess moisture. Dredge each tofu slab first in the egg mixture, making sure it's well-coated, and then press it into the panko crumbs, covering all sides. Place the coated tofu on the unlined side of the wire rack.

6. Fry the Tofu

Heat the vegetable oil in a 12-inch nonstick skillet over medium heat until it shimmers. Carefully place the tofu slabs into the skillet and cook them for about 3 minutes per side, or until they are deep golden brown and crispy. Transfer the cooked tofu to the lined side of the wire rack to drain any excess oil.

7. Season the Cabbage Slaw

While the tofu is cooking, give the cabbage salad a final seasoning with a bit more salt to taste.

8. Serve the Tofu Cutlets

To serve, place the crispy tofu cutlets on a plate and drizzle them with tonkatsu sauce, offering extra sauce on the side. Pair the tofu with the fresh and tangy cabbage slaw for a delightful contrast of textures and flavors.