Tofu Katsu Curry

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Sweet, raw

  1 onion or 331g

• Ginger

  Spices, ground

  1 tsp or 2g

• Garlic

  Raw

  2 cloves, minced or 6g

• Curry powder

  Spices

  1 tbsp or 6g

• Flour

  Pan Searing - Wegmans

  2 tablespoons or 21g

• Vegetable Stock

  Freshdirect

  1 ⅓ cup or 316g

• Soy sauce

  Made from soy (tamari)

  2 ½ tbsp or 45g

• Honey

  1 tbsp or 21g

• Rice wine vinegar

  1 tsp or 5g

• Curry paste

  2 tsp or 10g

• Tofu

  Silken, firm, Mori-nu, soy

  14 oz or 397g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Wheat flour

  Whole-grain

  ¼ cup or 30g

• Breadcrumbs

  Cooks' Ingredients, Dried, White - Waitrose

  100g

• White rice

  Long-grain, regular, raw, enriched

  150g

Directions

1. Start by making the curry sauce. Heat the vegetable oil in a pan over a medium heat, add the onion, garlic and ginger and saute until tender, for approximately 23 minutes.
2. Add the curry powder and stir until fragrant. Blend in the flour and cook for 2 minutes.
3. Slowly pour in the dashi, soy sauce and honey. Simmer, stirring occasionally until the sauce thickens.
4. Stir in the rice vinegar and garam masala, cook for a minute and check for salt. Keep warm until ready to serve.
5. Cook the rice according to packet instructions.
6. For the crispy tofu, lay a clean tea towel on a work surface and turn the tofu onto it. Slice into 1cm thick slices, dry the pieces well and sprinkle with salt. Leave on a clean tea towel for 10 minutes.
7. Place the flour on a plate and season it with a pinch of salt and pepper. In a wide soup plate, add the egg and beat with a pinch of salt. Place the breadcrumbs in a large, shallow dish.
8. Roll each slice of tofu in the flour, then the egg, then the breadcrumbs to coat.
9. In a large frying pan, heat enough oil to fill it about 1.5cm deep.
10. Shallow fry the tofu for around 2 minutes on each side or until golden, then place on kitchen paper to drain.
11. To serve, place some rice in each bowl, place the crispy tofu on top and pour over the curry sauce. Serve with sliced spring onions or shallots and some julienned carrot.
12. Recipe by: JapanCentre (source: https://www.japancentre.com/en/recipes/1568-tofu-katsu-curry)

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