Dinner · Japanese
Tofu katsu curry
Panko-crusted tofu cutlets served with a mild Japanese-style curry sauce and rice.
- Serves
- 2
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Vegetarian here means no meat, poultry, fish or shellfish.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 2 servings- 280 g firm tofu, pressed and sliced into 4 slabs
- 30 g plain flour
- 1 large egg, beaten
- 60 g panko breadcrumbs
- 3 tbsp vegetable oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 1 tbsp curry powder
- 1 tbsp plain flour
- 300 ml vegetable broth
- 1 tsp soy sauce
- 180 g white rice, cooked
Method
Coat each tofu slab in flour, then beaten egg, then panko breadcrumbs, pressing to adhere.
Heat 2 tbsp oil in a skillet over medium heat and fry the tofu cutlets for 3 minutes per side until golden and crisp, then set aside.
In a saucepan, heat the remaining oil and cook the onion and carrot for 5 minutes until softened.
Stir in the curry powder and flour and cook for 1 minute, then whisk in the vegetable broth and soy sauce.
Simmer the sauce for 8 minutes, stirring occasionally, until thickened and smooth.
Slice the tofu cutlets and serve over rice, topped with the curry sauce.