Tofu Katsu Curry
Directions
- 1Slice the tofu into rectangles and press for at least 20-30 minutes to remove excess moisture.
- 2Dip the tofu in seasoned flour, then beaten egg, and coat in panko breadcrumbs.
- 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.
- 4Cook the rice.
- 5Sauté onion, minced garlic, and grated carrot until softened.
- 6Stir in curry powder, soy sauce, honey, rice wine vinegar, and stock; simmer for 10 minutes.
- 7Stir in a cornstarch slurry and cook until thickened.
- 8Blend the curry sauce until smooth (optional).
- 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
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