Hi Mary Jo, I'm glad you enjoyed this so much. Thank you for taking the time to let me know. Also love the idea of cutting these into katsu fingers👍🏼

Lived in Japan for 3 years and Tan Katsu was my favorite restaurant meal with rice and cabbage salad. I am trying to cut the amount of meat in our diets so tried this recipe. We did not miss the meat! I did not have marmite so combined some Miso and Soy Sauce to brush on the tofu. Delicious. Will used the left over for a sandwich tomorrow. THANK YOU for this great recipe. This recipe would be great to make Katsu Fingers for dipping in sauce for the kids!!!!!

Thanks Mark! Great idea defrosting it in the microwave. As correctly surmised, the prep time doesn't include the freezing and defrosting time. Your leftovers sound like a fantastic sandwich. This week I'm releasing a plant-based katsu curry recipe using this as the base.

This is a great recipe, Marc. (Defrosting tofu in microwave helped me getting near the 30 minutes indicated). Especially the intense flavor of the sauce.

I had some left-over and used it on toast with old/aged cheese and a bit of garden cress. Perfect!

You're welcome I hope you enjoy it!

I cannot wait to try this! Thanks for sharing

Awesome, Marc!
I can't wait to try this, making it in my little convection oven.
I never actually saw how to press tofu, so than you very much for that--and the advice to freeze it first.
Thank You!!!