Description
Crispy tofu cutlets over a bed of fluffy rice, drenched in a rich and savory Japanese curry sauce. This plant-based twist on a classic comfort dish is full of texture, flavor, and soul.
Ingredients
- Firm Tofu: 14 oz block, pressed to remove water
- All-Purpose Flour: 1/2 cup
- Plant-Based Milk or Egg: 1/2 cup
- Panko Breadcrumbs: 1 cup
- Salt: 1/2 teaspoon
- Black Pepper: 1/4 teaspoon
- Oil for Frying: Enough to shallow fry
- Onion: 1 large, sliced
- Carrot: 1 large, peeled and sliced
- Potato: 1 medium, diced
- Garlic: 2 cloves, minced
- Ginger: 1 tablespoon, grated
- Japanese Curry Roux Blocks: 3 blocks
- Water: 2 1/2 cups
- Cooked Rice: 2 cups
Instructions
- Heat oil in a large skillet over medium-high heat for shallow frying.
- Prepare three bowls: one with flour, one with plant-based milk or egg, and one with panko.
- Slice tofu into 1/2 inch slabs. Season with salt and pepper. Dredge in flour, milk, and panko.
- In a saucepan, sauté onion, garlic, and ginger. Add carrots and potatoes, then water. Simmer until tender.
- Add curry roux blocks and stir until fully dissolved into a thick sauce.
- Fry tofu slices until golden and crispy on each side. Drain on paper towels.
- Plate rice, spoon over curry, and top with crispy tofu slices. Serve hot.
Notes
- Press tofu for at least 20 minutes for the best texture.
- Double-dip the tofu in the breading for extra crunch.
- Make curry ahead for deeper flavor the next day.
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 7g
- Sodium: 680mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 0mg
Keywords: tofu katsu curry, vegan Japanese curry, crispy tofu, plant-based dinner