dinner

Tofu Katsu Curry

Name: Tofu Katsu Curry
Ingredients: 14 oz (397 g) Extra-firm tofu, pressed; 1/4 cup (30 g) All-purpose flour; 1/2 cup (45 g) Panko breadcrumbs; 2 tbsp (30 ml) Neutral oil (for frying); 1 cup (240 ml) Vegetable broth; 1.5 oz (43 g) Japanese curry roux block (mild); 1 cup (150 g) Cooked short-grain rice

Nutrition

1149.7

kcal

Calories

Protein

109.3

Carbs

59.6

Fat

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Ingredients(7)

Extra-firm tofu, pressed14 oz (397 g)

All-purpose flour1/4 cup (30 g)

Panko breadcrumbs1/2 cup (45 g)

Neutral oil (for frying)2 tbsp (30 ml)

Vegetable broth1 cup (240 ml)

Japanese curry roux block (mild)1.5 oz (43 g)

Cooked short-grain rice1 cup (150 g)

Instructions

Press the tofu thoroughly to remove as much water as possible. Slice the pressed tofu into 1/2-inch thick cutlets.

Set up a breading station: one shallow dish with flour, another with a splash of water (or plant milk) to coat the tofu, and a third with panko breadcrumbs.

Dredge each tofu cutlet first in flour, shaking off excess. Then dip in water to coat, and finally press firmly into the panko breadcrumbs, ensuring an even coating.

Heat 2 tablespoons of neutral oil in a large skillet or pan over medium-high heat (about 350°F/175°C). The oil should be hot enough that the panko sizzles immediately.

Carefully place the breaded tofu cutlets into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, until golden brown and crispy. Drain on a wire rack.

While the tofu is frying, prepare the curry sauce. In a small saucepan, bring the vegetable broth to a simmer over medium heat.

Add the Japanese curry roux block to the simmering broth. Whisk continuously until the roux is fully dissolved and the sauce has thickened to your desired consistency. This may take 3-5 minutes.

To serve, place a portion of cooked short-grain rice on a plate. Top with a crispy tofu katsu cutlet and generously ladle the hot curry sauce over the tofu and rice. Serve immediately.