Tofu Katsu Curry

Ingredients

• 16 oz firm tofu
• ½ cup all-purpose flour
• ½ cup plant-based milk
• 1½ cup panko breadcrumbs
• ½ cup vegetable oil
• 4 oz Japanese curry roux blocks
• 1 yellow onion
• 2 carrot
• 1 potato
• 2 clove garlic
• 1 inch ginger
• 3 cup water
• 2 cup short-grain rice
• 2 scallions (optional)
• 2 tbsp pickled ginger (beni shoga) (optional)

Steps

1. Press tofu to remove excess water, then slice into 8 cutlets. Prepare a breading station with flour in one shallow dish, plant-based milk in a second, and panko in a third.
2. Dredge each tofu cutlet in flour, then milk, then panko, ensuring full coating. Heat vegetable oil in a large skillet over medium-high heat.
3. Fry tofu cutlets for 3-4 minutes per side, until golden brown and crispy. Remove and place on a wire rack to drain.
4. In a large pot, sauté diced onion, carrots, and potatoes with minced garlic and grated ginger for 5-7 minutes until slightly softened. Add 3 cups of water and bring to a boil, then reduce heat and simmer for 10 minutes until vegetables are tender.
5. Turn off the heat, break the curry roux blocks into pieces, and add them to the pot. Stir until the roux is completely dissolved and the sauce thickens. If needed, simmer on low for a few more minutes.
6. Meanwhile, cook short-grain rice according to package directions. Serve the crispy tofu katsu alongside the Japanese curry sauce and steamed rice. Garnish with sliced scallions and pickled ginger if desired.