Crispy Tofu Katsu Curry

Ingredients

• 14 ozextra-firm tofu, pressed, sliced into 4 slabs
• ½ cupall-purpose flour
• ½ cupoat milk, unsweetened
• 1½ cuppanko breadcrumbs
• ½ cupneutral oil, for shallow frying
• 1 tbspneutral oil, for the curry
• 1yellow onion, diced
• 2carrots, diced
• 1potato, medium, diced
• 3garlic cloves, minced
• 1 tbspfresh ginger, grated
• ½apple, grated
• 3 tbspcurry powder
• 2 tbspall-purpose flour, for the curry
• 2½ cupvegetable broth
• 1 tbspsoy sauce
• 1 tbspketchup
• 1½ cupshort-grain rice, dry, cooked to package directions
• salt

Method

1. Press the tofu slabs between towels under a heavy pan to dry them out.

   ⏱ 15 min

2. Heat 1 tbsp oil in a pot. Cook the onion, carrots and potato for 5 minutes. Add the garlic, ginger and apple and cook 1 minute more.

3. Stir in the curry powder and 2 tbsp flour and cook 1 minute. Slowly whisk in the broth, soy sauce and ketchup.

4. Simmer, stirring often, until the vegetables are soft and the sauce is thick. Blend part of it for a smoother curry if you like.

   ⏱ 20 min

5. Set up three dishes: 1/2 cup flour with a big pinch of salt, the oat milk, and the panko. Dredge each tofu slab in flour, dip in oat milk, then press into panko on both sides.

6. Heat 1/2 cup oil in a wide skillet over medium-high. Fry the tofu until deep golden on each side, then drain on a rack.

7. Slice the katsu, spoon the rice and curry onto plates, and lay the cutlets on top.