Katsu Tofu Ramen (Doctor Up)

1. Prepare your preferred ramen according to package directions (e.g., Mike's Mighty Good veggie kimchi flavor).

For the Tofu Katsu:

2. Lay a clean towel on a work surface and turn the pressed tofu onto it. Slice the tofu into 1cm thick slices, dry the pieces well, and sprinkle them with salt.
3. Place the all-purpose flour on a plate and season it with a pinch of salt and pepper. In a wide soup plate, add the unsweetened almond milk. Then, place the panko breadcrumbs in a large, shallow dish, add a pinch of salt, and mix.
4. Roll each slice of tofu first in the seasoned flour, then in the almond milk, and finally in the panko breadcrumbs to coat completely.
5. In a large frying pan, heat enough oil (about 1.5cm deep) for shallow frying over medium-high heat.
6. Fry the coated tofu for approximately 2 minutes on each side, or until golden brown and crispy. Transfer the fried tofu to kitchen paper to drain excess oil.

For the Roasted Shishito Peppers:

7. In a separate large pan over medium heat, add 1 tablespoon of avocado oil. Once hot, add the shishito peppers. Cook the peppers until they are blistered, then add 1 tablespoon of soy sauce and cook for an additional 1 minute.

For Serving:

8. Serve the prepared ramen topped with the crispy Katsu tofu, roasted shishito peppers, fresh cilantro, lime wedges, and shredded cabbage.