Crisp Tofu Katsu with Lemon-Tahini Sauce

cooking.nytimes.com

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

subheading: FOR THE TOFU KATSU:

5 tablespoons safflower or canola oil, plus more for greasing

⅓ cup cornstarch, plus more as needed

2 large eggs, beaten

1½ cups panko bread crumbs

2¼ teaspoons granulated onion

Kosher salt and black pepper

1 pound firm tofu, cut about ¼-inch thick, into 12 equal slices

12 ounces shiitake mushrooms, stemmed and sliced ½-inch thick (4 packed cups)

subheading: FOR THE QUINOA:

¾ cup red quinoa, rinsed well and drained

¼ cup plus 2 tablespoons tahini

¼ cup plus 2 tablespoons safflower or canola oil

¼ cup lemon juice

2 tablespoons Dijon mustard

2 teaspoons low-sodium soy sauce

¾ teaspoon grated garlic (about 1 large clove)

8 ounces cauliflower florets, thinly sliced (2 heaping cups)

½ cup chopped parsley

Lemon wedges, for serving (optional)

Directions at cooking.nytimes.com

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