Dinner · Japanese · 20 min
Tofu Katsu Curry
- Calories
- 1203
- Protein
- 51g
- Carbs
- 120g
- Fat
- 63g
Ingredients
- 202 g extra-firm tofu
- 30 g all-purpose flour
- 45 g panko breadcrumbs
- 2 tbsp soy milk
- 30 ml canola oil
- 240 ml vegetable broth
- 43 g Japanese curry roux block
- 51.9 g short-grain white rice
Method
- 01Press the extra-firm tofu thoroughly to drain excess liquid, then slice into 1/2-inch thick cutlets.
- 02Set up a breading station: one bowl with all-purpose flour, a second bowl with soy milk, and a third bowl with panko breadcrumbs.
- 03Dredge each tofu cutlet in flour, shaking off excess, then dip into soy milk, and press firmly into panko breadcrumbs to coat evenly.
- 04Heat canola oil in a large pan over medium-high heat until it reaches approximately 350°F (175°C).
- 05Add breaded tofu cutlets to the hot oil and fry for 3 to 4 minutes per side until golden brown, crisp, and heated through. Drain on a wire rack.
- 06In a small saucepan, bring the vegetable broth to a simmer over medium heat.
- 07Add the curry roux block and whisk continuously for 3 to 5 minutes until fully dissolved and the sauce is thick and smooth.
- 08Serve the warm steamed short-grain rice on a plate, lay the crisp tofu katsu alongside, and ladle hot curry sauce generously over top.
Cook it with the whole plan around it
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