:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/6vDNgSiqf3dDWthtbZ_V/2a8d69a02e0efb0e8490b39b3fa8c0.png "Authentic Japanese Tofu Katsu Curry Sauce")
Authentic Japanese Tofu Katsu Curry Sauce
This highly appealing vegan dish delivers all the wonderful flavors of a typical Katsu Curry using tofu as a protein ingredient. The crispy texture of the tofu provides a delightful contrast to the rich and aromatic Japanese curry sauce, while the rice brings a comforting balance to the whole meal.
Ingredients
- 14 ounces firm tofu.
- 2 Cup flour.
- 1⁄4 Cup cornstarch.
- 11⁄4 cups panko breadcrumbs.
- 1⁄4 Cup soy milk.
- 2 cups Japanese curry sauce.
- 4 cups of cooked short-grain rice.
- 1⁄2 Cup vegetable oil for frying.
- Salt and pepper to taste.
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Directions
Cut the tofu into thick slices and press gently to remove excess water.
Prepare three bowls for coating the tofu. In one bowl, mix the flour and cornstarch. In the second bowl, place the soy milk. In the third, place the panko breadcrumbs.
Season the tofu slices with salt and pepper, then dip each piece first in the flour mixture, then in the soy milk, and then coat completely with the breadcrumbs.
Heat the vegetable oil in a large frying pan over medium heat. Fry the tofu slices until they are crispy and golden brown, which should take about 3-4 minutes per side.
Prepare the curry sauce according to the package instructions.
To serve, spoon a mound of rice onto each plate, and top with several slices of tofu. Pour the curry sauce over the top, and serve immediately.
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