Tofu Katsu and Japanese Curry

Name: Tofu Katsu and Japanese Curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Japanese
Ingredients: 1 tbsp neutral oil; 1 onion (80g, sliced); 1 small bell pepper, sliced (70g); 2 medium potato, peeled and sliced (400g ); 2 medium eggplant, sliced (150g ); 1/2 block vegan S&B medium curry; 3 cups water (or more as needed*); Salt (to taste); 1 lb extra firm tofu; Neutral oil (for frying); 1/2 tsp salt (or to taste); ½ cup all-purpose flour; 1 tbsp + 2 tsp cornstarch; 1 tsp baking powder; 1 tsp salt; 1 tsp sweet paprika powder (optional); ½ cup room temp. water (, plus 2-3 tbsp more water if needed); 1 cup japanese breadcrumbs (or more as needed); Cooked japanese rice or other short-grain rice (for serving); Sesame seeds (for garnishing)

Instructions

Prep:15minCook:35min

Crispy slabs of tofu katsu enjoyed with some Japanese curry. I used my favourite Japanese curry cubes for this recipe and had it with some steamed short grain rice. Curry is one of my favourite comfort foods and love Japanese-style curry.

Updated at: Sat, 14 Dec 2024 12:57:05 GMT