- 1 (14 ounce) block firm tofu, frozen and thawed
- 1/ 2 cup panko
- 1 tablespoon corn starch
- 1/ 3 cup water
- 1 tablespoon sake
- 1 tablespoon mirin
- 2 teaspoons maple syrup
- 2 tablespoons red miso
- 1 tablespoon water, if needed to thin
Cut tofu into strips, about 1″ thick. Mix together corn starch and water. Place breadcrumbs in a bowl.
Dip each tofu strip into corn starch/water mixture, then coat in breadcrumbs. Place in an air-fryer, spray the tops of tofu with oil, and cook at 350°F for 15 minutes, flipping halfway through. Make sure the tofu strips are not touching each other.
While the tofu is cooking, prepare the miso sauce. Mix together all sauce ingredients, except for water. Heat on low 2-3 minutes, constantly stirring until the sake has cooked off and the mixture has thickened. Add water if you want your sauce thinner. Taste and add more maple syrup if not sweet enough.
Spread sauce over tofu katsu strips and serve while still warm.