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Tofu katsu curry
Tofu katsu curry
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Prep Time:
Cook Time:
45 minutes
Total Time:
45 minutes
Vegetarian twist on classic Japanese katsu curry with tofu ready in 45 minutes.
Ingredients:
  • 18.40 gm vegetable oil, plus extra, to shallow-fry
  • 1 small brown onion, thinly sliced
  • 2 tsp finely grated fresh ginger
  • 2 garlic cloves, crushed
  • 1 small red apple, grated
  • 100g packet Golden Curry Sauce Mix
  • 625ml (2 1/2 cups) vegetable liquid stock
  • 2 carrots, peeled, halved, thinly sliced diagonally
  • 150g shiitake mushrooms, halved if large
  • 500g firm tofu
  • 75g (1/2 cup) plain flour
  • 50g (1 cup) panko breadcrumbs
  • 5g packet roasted seaweed snacks
  • Steamed rice, to serve
  • Pickled radish, to serve
  • Cucumber, to serve (optional)
Instructions:
  • In a large saucepan, heat the oil over medium heat. Sauté the onion for 2-3 minutes until softened, then add the ginger and garlic and cook for another minute until fragrant. Stir in the apple and curry sauce mix for 30 seconds. Pour in the stock and add the carrot. Bring to a boil, then lower the heat to simmer covered for 5 minutes. Lastly, add the mushrooms and cook for an additional 10 minutes until vegetables are tender.
  • Cut the tofu into 8 large slices. Season the flour on a plate. Combine the egg and 1 tbs water in a shallow bowl and whisk. Finely chop half the seaweed. Mix breadcrumbs and chopped seaweed on a separate plate. Coat the tofu in flour, then egg, then breadcrumb mixture, pressing firmly.
  • In a large frying pan, pour an ample amount of oil to come up about 1cm on the side. Heat the oil over medium-high heat. Cook the tofu in two separate batches for 2-3 minutes on each side until it turns crisp. Place the cooked tofu on a plate lined with paper towel to absorb excess oil, then slice it thickly. Enjoy!
  • Garnish the tofu and vegetable curry with thinly sliced seaweed and serve with steamed rice, pickled radish, and cucumber on the side, if desired.

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