Katsu Curry with Tofu
Katsu curry with tofu involves frying tofu and serving it with a curry sauce made from vegetables and spices.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Tofu (firm, cut into 1-inch cubes) | 500 | Grams |
| Vegetable Oil (for frying) | 100 | Milliliters |
| Onion (medium, finely chopped) | 1 | Count |
| Carrot (medium, peeled and sliced) | 2 | Count |
| Potato (medium, peeled and diced) | 2 | Count |
| Garlic (minced) | 3 | Clove |
| Ginger (grated) | 1 | Inch |
| Curry Powder | 2 | Tbsp |
| Flour (all-purpose) | 3 | Tbsp |
| Vegetable Broth | 750 | Milliliters |
| Soy Sauce | 2 | Tbsp |
| Sugar | 1 | Tbsp |
| Panko Breadcrumbs | 100 | Grams |
| Egg (beaten) | 1 | Count |
| Rice (uncooked) | 300 | Grams |
Instructions
- Cook the rice according to package instructions and set aside.
- Heat 2 tablespoons of vegetable oil in a pan over medium heat. Add the chopped onion, carrot, and potato. Sauté until the onion is translucent.
- Add the minced garlic and grated ginger to the pan and cook for another minute.
- Stir in the curry powder and flour, cooking for 2 minutes to form a paste.
- Gradually add the vegetable broth, stirring continuously to avoid lumps. Bring to a simmer and cook until the vegetables are tender.
- Add the soy sauce and sugar, stirring well. Simmer for another 5 minutes.
- Coat the tofu cubes in flour, dip in beaten egg, and then coat with panko breadcrumbs.
- Heat the remaining vegetable oil in a frying pan over medium-high heat. Fry the tofu cubes until golden brown and crispy.
- Serve the fried tofu over rice and pour the curry sauce with vegetables over the top.
Prep
- Press tofu for at least 30 minutes to remove excess water.
Kitchen equipment
Deep Fryer or Large Frying PanRice Cooker