Tofu Katsu Curry

🛒 Ingredients

• Firm Tofu 150 g · 115 kcal
• All-purpose flour 15 g · 54 kcal
• Unsweetened plant milk 30 g · 15 kcal
• Panko breadcrumbs 50 g · 190 kcal
• Vegetable oil for frying 15 g · 135 kcal
• Japanese curry roux block (vegan) 50 g · 250 kcal
• Onion 50 g · 20 kcal
• Carrot 30 g · 12 kcal
• Potato 50 g · 38 kcal
• Water 200 g · 0 kcal
• Cooked white rice 200 g · 260 kcal

👨‍🍳 Instructions

1. Press the firm tofu to remove excess water, then slice it into four equal cutlets.
2. Set up a breading station with three shallow dishes: one with flour, one with plant milk, and one with panko breadcrumbs.
3. Coat each tofu cutlet first in flour, then in plant milk, and finally generously in panko, pressing gently to adhere.
4. Heat vegetable oil in a large skillet or deep pot to 170-175°C (340-350°F); fry the tofu katsu for 3-4 minutes per side until golden brown and crispy.
5. Remove katsu from oil and drain on a wire rack or paper towels; slice into strips once slightly cooled.
6. In a separate pot, sauté diced onion, carrot, and potato until softened.
7. Add water and the Japanese curry roux block to the vegetables; simmer, stirring frequently, until the roux dissolves and the sauce thickens to your desired consistency.
8. Serve the sliced tofu katsu over a bed of fluffy white rice, generously topped with the rich Japanese curry sauce.