"This Tofu Katsu Curry with U.S.-grown jasmine rice is on repeat for my weeknight dinner meals. It’s savory and satisfying. This is one of my favorite ways to use tofu instead of pork or chicken, and the flavors are not sacrificed."
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.
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