Tofu Katsu Curry
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Prep time: 15mins
Cook time: 30mins
Serves or Makes: 2 servings
Recipe Card
ingredients
Rice
- 2 cups U.S.-grown Jasmine Rice
- 2 cups water
ingredients
Curry Sauce
- 4 curry blocks, chopped
- 1/2 onion, sliced
- 5 garlic cloves, smashed
- 1/3 cup carrots
- 3 cups water
ingredients
Tofu Katsu
- 1 block extra firm tofu
- 1 cup panko
- 1 1/2 cups all purpose flour
- 1 egg
- 1 tablespoon garlic salt
- 1 teaspoon paprika
- 2 teaspoons black pepper
- 1 cup vegetable oil
Method
Step 1
Wash rice and cook in a rice cooker with 1:1 ratio of rice and water.
Step 2
Mince garlic, slice onions and carrots and saute in a pan with oil. After 3-4 minutes, throw in chopped up curry blocks and add water. Stir until silky smooth.
Step 3
Press tofu with a paper towel with a heavy flat object for at least 30 mins. Cut tofu into ½ inch thick triangular steaks.
Step 4
Create a dredging station with a beaten egg and seasoned flour and panko. Dip tofu into flour then egg then panko. Fry in vegetable oil until golden and crispy.