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Recipe Card
Sriracha Tofu Katsu
ingredients
- 1 (14 ounce) block extra firm tofu, drained and pressed
- 1 cup panko breadcrumbs
- 3 tablespoons Lee Kum Kee Sriracha sauce
- 1/4 cup arrowroot flour
- 1/2 cup water
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
- Avocado oil (or any neutral oil), for frying
Curry
ingredients
- 2 tablespoons avocado oil (or any neutral oil)
- 2 medium russet potatoes, peeled and diced
- 2 small onions, diced
- 1 medium carrot, diced
- 3 garlic cloves, minced
- 2 cups water (or vegetable broth)
- 2-3 curry cubes, adjusted to taste
- Sesame seeds, for garnish
For the tofu:
Method
Step 1
Slice the pressed tofu into desired shapes (strips, cubes, etc.).
Step 2
In a bowl, mix arrowroot flour, water, Sriracha sauce, salt, pepper, onion powder, and smoked paprika until smooth.
Step 3
In another bowl, combine panko breadcrumbs, salt, pepper, garlic powder, and smoked paprika
Step 4
Dip each tofu piece into the wet batter, then coat evenly with the panko breadcrumb mixture.
Step 5
Heat oil in a skillet over medium-high heat. Fry the coated tofu until golden brown and crispy on all sides. Place on paper towels to drain excess oil.
For the curry:
Step 1
In a separate pot, heat oil over medium heat. Sauté onions, garlic, carrots, and potatoes until slightly tender.
Step 2
Add water to the pot and bring to a boil. Reduce heat to a simmer.
Step 3
Add the curry cubes to the simmering mixture, stirring until dissolved and the sauce thickens to your desired consistency.
Step 4
Serve the curry over cooked jasmine rice. Top with the crispy Sriracha-infused tofu pieces. Finish with some more sriracha and garnish with sesame seeds.