Tofu Katsu Curry

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Prepare Tofu

• 150g Tofu
• 3 tbsp AP Flour
• 1 Egg
• 30g Panko Breadcrumbs

Press tofu slices between paper towels to remove excess moisture. Set up a breading station with three shallow dishes: one with flour, one with the beaten egg, and one with panko breadcrumbs. Coat the tofu slice in flour, shaking off the excess. Dip it in the egg, then press it into the panko breadcrumbs, ensuring it’s evenly coated.

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Fry Tofu

• 1 tbsp Avocado Oil

Heat avocado oil in a skillet over medium heat. Fry the breaded tofu slices until golden brown and crispy on both sides, about 3-4 minutes per side. Remove from the skillet and set aside.

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Make Curry Sauce

• 1/2 tbsp Avocado Oil
• 1/2 Small Onion
• 1 Garlic Clove
• 20g Carrot
• 20g Potato
• 1 tsp Curry Powder
• 1/2 tbsp AP Flour
• 150mL Vegetable Broth
• 1 tsp Soy Sauce

In the same pan, add avocado oil and sauté the onion, garlic, carrot, and potato until the vegetables are softened, about 5 minutes. Stir in the curry powder and flour, and cook for 1–2 minutes to form a roux. Gradually pour in the vegetable broth, stirring constantly to avoid lumps. Add the soy sauce and let the curry simmer for about 10–15 minutes, or until the vegetables are tender and the sauce has thickened. Season with salt and pepper if needed.

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Serve

• 75g Cooked Rice

Place crispy tofu katsu over cooked rice, top with the thick curry sauce, garnish with chopped green onions and pickled ginger on the side, if desired.