Tofu Katsu Curry
Directions
- 1Freeze tofu, thaw, and press out excess liquid.
- 2Slice tofu into ½-inch cutlets and season with salt and pepper.
- 3Prepare breading station: flour, batter (flour, cornstarch, water), panko with paprika.
- 4Dredge tofu in flour, dip in batter, coat with panko.
- 5Fry tofu in hot oil for 3–5 minutes per side until golden brown. Drain.
- 6Sauté onions in oil until translucent, add garlic and sauté for another minute.
- 7Add potatoes, carrots, and water to the pot. Bring to a boil, then cover and simmer until potatoes are tender (about 30 minutes).
- 8Stir in Worcestershire sauce, soy sauce, curry powder until dissolved.
- 9Add curry roux cubes and stir until fully dissolved. Simmer until thickened (5–10 minutes).
- 10Serve the crispy tofu katsu over rice with the Japanese curry.
Ingredients
- 400 g firm or extra-firm tofu
- 0 salt
- 0 pepper
- 80 g all-purpose flour
- 2 tbsp cornstarch
- 80 ml water
- 1 cup panko breadcrumbs
- 1 tbsp paprika powder
- 0 vegetable oil
- 1 tbsp vegetable oil
- 1 yellow or white onion
- 2 garlic cloves
- 2 carrots
- 2 potatoes
- 3.5 cups water
- 1 tbsp curry powder
- 1 tbsp vegan Worcestershire sauce
- 1 tbsp soy sauce
- 100 g Japanese curry roux
Equipment
knifebowlwhiskskilletpotwire rack
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