Tofu Katsu with Katsu Sauce

1. In three separate bowls, add oat milk, flour and panko bread crumbs. Preheat your vegetable oil until hot (375F), using a high wall heavy pot. Test the oil by dropping a pinch of flour or panko bread crumbs into the oil; if it bubbles right away, it’s ready.
2. Cut the tofu skin into 3-4 evenly sized pieces. Dredge in flour, then oat milk, and then panko, making sure to pat the tofu skin so the panko sticks really well. Gently place in the oil and cook until golden brown. Flip and cook until golden brown all over. This should take 3-5 minutes per side. Remove and top with salt and set aside to cool slightly. Repeat with the rest of the tofu skin.
3. While you’re cooking the tofu skin, make the sauce by combining everything (ketchup, soy sauce, maple syrup, rice wine vinegar, miso paste, garlic powder) in a small bowl and whisk with a fork. Set aside.
4. Slice up the tofu katsu into thin bite-size strips, place on top of rice and serve with thinly sliced cabbage, green onions and drizzle on that katsu sauce. Dig in and enjoy!