Tofu Katsu with Broccoli Slaw

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
This queso-inspired mac and cheese is a perfect choice for your next game day party spread. We start by making a smooth and creamy cheese sauce using 3 cheeses. Canned diced tomatoes and green chilies are added to hit home that queso flavor. Small shells are baked in the sauce, then are topped with toasty panko breadcrumbs for the perfect finish. To turn this dish into a mac and cheese bar, serve it with a fun assortment of delicious and colorful toppings such as avocado, pico de gallo or pickled jalapenos.



  1. Cook the rice as the label directs. Set aside off the heat, about 5 minutes, then fluff with a fork.
  2. Meanwhile, slice the tofu crosswise into 4 equal-size rectangles. Place the slices between paper towels on a baking sheet; top with another baking sheet. Place a heavy pan on top to press out the moisture. Let stand 15 minutes.
  3. Combine the broccoli slaw, scallions and cucumbers in a large bowl. Whisk the rice vinegar, sweet chili sauce and sesame oil in a small bowl. Pour over the slaw and toss; season with salt.
  4. Put the flour on a plate. Lightly beat the eggs in a shallow bowl and put the panko on another plate. Dip each tofu piece in the flour, then the eggs, then the panko, turning to coat. Heat 1/4 inch vegetable oil in a large nonstick skillet over medium-high heat. Add 2 tofu slices and cook until golden, 2 to 3 minutes per side. Remove to a rack and season with salt. Repeat with the remaining tofu.
  5. Divide the tofu and slaw among plates and serve with the rice. Drizzle the katsu sauce on the tofu; serve with sweet chili sauce.