Crisp panko-coated smoked tofu over soba in miso broth, with vinegared cucumber on the side. Vegetarian by design — Kewpie mayo binds the panko in place of egg, and the result is somehow even crispier.
Yield
2 servings
Prep
15 min
Cook
30 min
Total
45 min
Method
Slice the smoked tofu into thick cutlet slabs, about 1.5 to 2 cm. Pat very dry with paper towel — this matters more than you'd think for crispness.
Spread a thin, even layer of Kewpie mayonnaise on each side of the tofu, like buttering toast. You want a tight coat, not a glob.
Press each piece firmly into the panko, coating all sides evenly.
Heat the neutral oil in a skillet over medium-high. Pan-fry the tofu about 3 minutes per side, until deeply golden and crisp. Lift onto paper towel to drain.
For the cucumber: toss the slices with the salt and rice vinegar and let them sit at least 10 minutes — they'll soften and turn lightly pickled.
For the soba: bring a separate pot of water to a boil and cook the noodles for 2 to 3 minutes. Drain and rinse under cold water immediately to stop the cooking and rinse off excess starch. Set aside.
For the broth: heat the miso soup gently — never boil it. Boiling kills the live cultures in miso and turns it bitter. Thin with a little hot water if it feels too dense. Taste, then season with a splash of soy sauce and a few drops of sesame oil if you want more depth.
To plate: drop the soba into the hot broth in each bowl. Slice the tofu diagonally and lay it on top. Cucumber goes on the side, in a small dish. Drizzle the tonkatsu sauce over the tofu, or serve it in a ramekin so each bite gets dipped before it hits the broth.