A Japanese sandwich of panko-crusted pork cutlet, shredded cabbage and tonkatsu sauce in soft milk bread. This vegan version swaps in chickpea flour, mayonnaise, tofu. Ready in about 35 minutes.
Prep 20 min Cook 15 min Serves 2 Medium
Ingredients
🫙Vegetable Oilfor frying
🌾All-Purpose Flour1/4 cup
🥬Cabbage1 cup, finely shredded
🍥Tofuextra-firm, thick slabs
🌾Panko Breadcrumbs1 cup
🫙Tonkatsu Sauce3 tbsp
🌾Chickpea Flour3 tbsp mixed with water per egg (egg replacer)
🌾Toast Bread4 slices soft white
Optional extras
🫙Mayonnaisevegan mayonnaise
Instructions
1
For this vegan version, use tofu for pork, chickpea flour for eggs, mayonnaise for kewpie mayonnaise wherever the steps mention them.
2
Pound the pork to an even thickness and season.
3
Coat in flour, egg and panko.
4
Fry at 170°C for 5–6 minutes until golden and cooked through; drain.
5
Spread bread with mayonnaise, add cabbage, the cutlet and tonkatsu sauce.
6
Close, press lightly, trim the crusts and slice.
Chef's tip
Rest the cutlet on a rack, not paper, so the crust stays crisp.
