Tofu Katsu and Japanese Curry

Ingredients

• Oil

  Submarine Sandwich - Wegmans

  1 tbsp or 14g

• Onions

  Sweet, raw

  1 onion or 331g

• Red bell pepper

  Sweet, raw

  1 small or 74g

• Potato

  Flesh and skin, raw

  2 potato, large or 738g

• Eggplant

  Raw

  2 eggplant, peeled (yield from 1-1/4 lb) or 916g

• Curry paste

  50g

• Water

  Plain, clean water

  3 cup or 710g

• Salt

  Table

  1 dash or 0.4g

• Tofu

  Raw, firm, prepared with calcium sulfate

  16 oz or 454g

• Salt

  Table

  ½ tsp or 3g

• Wheat flour

  White, cake, enriched

  ½ cup unsifted, dipped or 69g

• Cornstarch

  1 ⅔ tbsp or 13g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  1 tsp or 5g

• Salt

  Table

  1 tsp or 6g

• Paprika

  Spices

  1 tsp or 2g

• Water

  Plain, clean water

  ½ cup or 118g

• Breadcrumbs

  Cooks' Ingredients, Dried, White - Waitrose

  50g

• Rice

  Long Grain & Wild, with Herb Seasoning - Wegmans

  100g

• Sesame seeds

  Seeds, whole, dried

  1 tsp or 3g

Directions

1. Heat a pot or pan. I used a claypot.
2. When hot, add in 1 tbsp oil. Saute the onion and bell peppers for 2-3 minutes or until aromatic.
3. Add in the potatoes, eggplant, and water. Add in the block of curry. Mix well.Leave to boil over medium heat. Cover and then stir every few minutes to break down the curry cube. Taste and season with salt as needed since potatoes tend to absorb the flavours well.
4. Continue to mix and cook over medium heat for 15-20 minutes until the sauce thickens. You can cover the pot or pan during this time. Feel free to add more water if you want a thinner curry.
5. Once the potatoes are cooked through, turn off heat. Serve with tofu cats and japanese rice. Enjoy while hot!
6. Tofu Katsu (Baking option below!)
7. You can watch the video below on how to make tofu katsu!
8. Drain water from the tofu by wrapping them in paper towels and then placing a heavy flat surface (a board or plate) on top of each. Leave for 15 minutes until water has been absorbed by the towels. You can also opt to use a tofu press.
9. Slice each tofu into 1/2 inch thick square slabs. You may be able to slice one tofu into 3 slabs, depending on the thickness of your tofu. Season with salt as needed. If you end up with extra tofu, you can always enjoy it as is!
10. Prepare the batter by mixing all the ingredients until smooth. In another plate or tray, add the breadcrumbs.
11. Place each tofu in the batter then coat into the breadcrumbs. Repeat this step for the rest of the tofu.
12. Heat the oil in a frying pan. Once hot (you can test this by putting a little bread crumbs), add in the tofu. Fry for around 6-8 minutes over medium heat until golden brown. Take them out of the oil then turn off the heat.
13. Let cool for 10-15 minutes to maintain the crispness. Enjoy with some curry and steamed rice!
14. Baking option: Heat your oven to 350F. Place the coated tofu on a lined baking tray (I used parchment paper). Spray or brush some oil on the tofu. Bake them for 35 to 40 minutes or until lightly browned and crisp. Flip halfway through baking.Note that they won't turn as evenly golden brown and "juicy" compared to those that are fried in oil but still very crisp.
15. Air-Frying option: Note that air-fryer settings may vary. This is using a Cuisinart air fryer/toaster oven combo.To air-fry the tofu, set the air-fryer at 350F then cook for 10 minutes on each side until lightly brown and crisp.
16. (source: https://thefoodietakesflight.com/tofu-katsu-curry-vegan-recipe/?utm_source=whisk&utm_medium=webapp&utm_campaign=tofu_katsu_and_japanese_curry)

Similar Foods

• Barbequed Tofu
• Kale Stir Fry with Crispy Curried Tofu
• Sticky Tofu with Soba Noodles
• Thai Coconut Soup with Tofu and Mushrooms
• Tofu Scrambled "Eggs"
• Creamy Tofu Korma Curry