Tofu Katsu with Broccoli Slaw
Ingredients
- 1 1/2 cups long-grain white rice
- 1 pound extra-firm tofu
- 1 12-ounce bag broccoli slaw
- 4 scallions, thinly sliced
- 2 Persian cucumbers, halved lengthwise and thinly sliced
- 5 teaspoons rice vinegar
- 4 teaspoons sweet chili sauce, plus more for serving
- 2 teaspoons toasted sesame oil
- Kosher salt
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 1/4 cups panko
- Vegetable oil, for frying
- Katsu sauce, for serving
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