Crispy Tofu Katsu Curry with Rice

• 1 block (14 oz) firm tofu, pressed and cut into 8 slices
• 1/2 cup panko breadcrumbs
• 1/4 cup all-purpose flour
• 1 egg, beaten
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Vegetable oil, for frying
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 can (14 oz) diced tomatoes
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 1 teaspoon soy sauce
• 2 cups cooked white rice
• Fresh cilantro, for garnish (optional)

Steps

1. 1 Pat tofu dry with paper towels and season with salt and pepper.
2. 2 Mix garlic powder and paprika into the flour. Coat tofu slices in flour, dip in beaten egg, then press into panko breadcrumbs.
3. 3 Heat 1 inch of vegetable oil in a large skillet over medium heat. Fry tofu until golden and crispy, about 3-4 minutes per side. Drain on paper towels.
4. 4 In the same skillet, reduce heat to medium and add olive oil. Sauté onion until translucent, about 5 minutes.
5. 5 Add minced garlic, curry powder, and turmeric; cook for 1 minute.
6. 6 Stir in diced tomatoes, coconut milk, and vegetable broth. Bring to a simmer and cook for 15 minutes.
7. 7 Stir in soy sauce and adjust seasoning if needed.
8. 8 Serve curry over rice, top with crispy tofu katsu, and garnish with cilantro if desired.

Equipment

• Large skillet
• Tongs
• Cutting board
• Knife

Variations

• Add diced potatoes or carrots to the curry for extra texture and nutrients.

Substitutions

• Substitute coconut milk with a dairy alternative if preferred, or use almond milk for a lighter option.

Pairings

• Pairs well with Japanese pickled vegetables (tsukemono) or a simple miso soup.

Nutrition

Tips

• For a gluten-free option, use gluten-free soy sauce and check that your curry powder is gluten-free.
• To make ahead, prepare the curry and fry the tofu separately. Assemble before serving.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw in the fridge and reheat on the stovetop, adding a splash of broth if needed.

Serving Suggestions

• Serve with steamed broccoli or a side salad for a complete meal.

FAQ