Tofu Katsu Curry
Serves: 4
 
INGREDIENTS
For the curry:
  • 2 tablespoon oil
  • 2 onions, roughly chopped
  • 1 inch piece of ginger
  • 4-5 garlic cloves, smashed
  • 2 carrots, peeled and chopped
  • 1 large potato, peeled and chopped
  • 1 tablespoon curry powder (or more to taste)
  • 1 teaspoon garam masala
  • 1 tablespoon flour or cornflour
  • A splash of soy sauce
  • 500 ml vegetable stock
  • 1-2 tablespoons rice wine vinegar
  • 1 teaspoon sugar
  • Salt, to taste
For the tofu:
  • 500g extra firm tofu
  • ½ cup plant-based/normal milk
  • 2-3 tablespoon flour (or cornflour)
  • Salt, to taste
  • 1 cup panko breadcrumbs (or regular breadcrumbs/cornflakes)
  • Oil, for frying
To serve:
  • Steamed rice, chopped spring onions, optional side salad or pickles
INSTRUCTIONS
  1. Heat 2 tablespoons oil in a large frying pan on medium heat. Add the onion, garlic, ginger, and cook for a couple of minutes.
  2. Stir, and add in the chopped carrot and potatoes. Let it cook for 5-6 minutes until slightly softened. Add the curry powder, garam masala and flour (or cornflour) and mix to combine.
  3. Add the vegetable stock, soy sauce, rice vinegar, sugar and salt and simmer for 12-15 minutes. The carrot should be tender. Let it cool down for a bit.
  4. Transfer to a blender or using a stick-blender, blitz to form a smooth sauce. Taste and adjust seasoning. You might need to add some water for a thinner sauce.
  5. Coat and bread the tofu: In three separate shallow bowls, place milk, flour or cornflour (seasoned with salt), and breadcrumbs. Slice the tofu into thick slices and pat try with paper towels. Using your hands, first dip the tofu into the milk, then the flour, and finally the panko breadcrumbs. Make sure the tofu is coated evenly on all sides.
  6. In a shallow frying pan, add 2-3 tablespoon of vegetable oil (just enough to coat the bottom of the pan) on medium-high heat. Add the breaded tofu using a pair of tongs, cooking on each side for a couple of minutes until golden brown, flipping to ensure even cooking on all sides (even the edges). Once cooked, remove on to a paper towel lined plate to soak up any excess oil.
  7. To serve, spoon rice into pasta bowls. Slice the tofu and serve on top with hot curry sauce on the side. Garnish with chopped green onions and a pickled salad if desired.
Recipe by Sprig & Vine at https://sprigandvine.in/tofu-katsu-curry/