Tofu Katsu Curry

30 mins
Serves 1
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Directions

  1. 1Slice the tofu into rectangles and press for at least 20-30 minutes to remove excess moisture.
  2. 2Dip the tofu in seasoned flour, then beaten egg, and coat in panko breadcrumbs.
  3. 3Cook the tofu in an air fryer at 180°C for 12-15 minutes or in the oven at 200°C for 18-20 minutes, flipping halfway and spraying with oil again, until golden and crispy.
  4. 4Cook the rice.
  5. 5Sauté onion, minced garlic, and grated carrot until softened.
  6. 6Stir in curry powder, soy sauce, honey, rice wine vinegar, and stock; simmer for 10 minutes.
  7. 7Stir in a cornstarch slurry and cook until thickened.
  8. 8Blend the curry sauce until smooth (optional).
  9. 9Serve the crispy tofu with curry sauce, rice, and optional pickled vegetables.

Ingredients

  • 200 g Tofu
  • 1 tbsp Garlic powder
  • 1 pinch Salt
  • 1 pinch Pepper
  • 1 cup Flour
  • 1 Egg
  • 1 cup Panko Breadcrumbs
  • 1 generous spray Oil
  • 75 g per person Rice
  • 1 Onion
  • 2 Garlic cloves
  • 1 Carrot
  • 2 tbsp Curry powder
  • 1 tbsp Soy sauce
  • 1 tsp Honey
  • 1 tsp Rice wine vinegar
  • 250 ml Stock
  • 1 tbsp Cornstarch
  • 1 tbsp Water
  • 1 optional serving Pickled vegetables

Equipment

Air FryerBaking TrayPan