Egg tofu katsu sando

This vegetarian katsu sando recipe from Tātā Eatery elevates the humble egg mayo sandwich into the stratosphere. Deep-fried pieces of egg tofu (which can be bought from specialist Asian supermarkets) are smothered in a fiery wasabi-spiked egg mayonnaise, which is sandwiched between two pieces of soft Japanese milk bread.

First published in 2019




Egg mayonnaise

Tofu spice mix

To serve

  • 4 slices of bread, ideally Japanese milk bread or a light and fluffy brioche, 1.5cm thick
  • 2 tbsp of coriander, finely sliced


Make the egg mayonnaise by boiling the eggs for 6 minutes, then transfer to iced water to cool. Peel and chop the eggs – you will need 130g of chopped egg for this recipe
Mix the chopped boiled eggs with the rest of the ingredients and season to taste with salt. Set aside in the fridge until required
For the tofu spice mix, place all the ingredients in a spice grinder or pestle and mortar and grind to a fine powder. Transfer to a salt shaker – this will make much more than you need for this recipe but it keeps indefinitely and can be used as a seasoning for all sorts of dishes (and more sandwiches!)
Slice the egg tofu in half lengthways, then cut across so you are left with 4 rectangular pieces. Different packets of egg tofu vary in size, but you want 2 pieces of egg tofu per sandwich that are large enough to fill the bread
Preheat a deep pan of oil or deep-fat fryer to 180°C
Mix the egg yolks with the milk in a bowl, then lightly dust the pieces of tofu with the flour. Dredge in the egg wash then roll in the Panko breadcrumbs, pressing on them to ensure a complete and even coating
Deep-fry the breaded egg tofu for 2 minutes or until golden brown. Place on kitchen paper to drain and season heavily with the tofu spice mix
To assemble the sandwich, place two pieces of deep-fried tofu on top of a slice of bread. Cover with plenty of the egg mayonnaise and some sliced coriander, then place the other slice of bread on top and trim the crusts. Slice in half and enjoy

Ana Gonçalves and Zijun Meng formed Tātā Eatery after years spent working for Nuno Mendes, first at The Loft, then at Viajante and Chiltern Firehouse. After a series of residencies around London, the pair built a huge cult following thanks to their exciting blend of Asian and Mediterranean flavours and produce.

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