Crispy Tofu Katsu Curry

Instructions

1. 1

   Press the tofu: Wrap the block of tofu in a clean kitchen towel or paper towels and place a heavy object on top (like a cast iron pan or books). Let it press for at least 20-30 minutes, or up to an hour, to remove excess water. This is key for crispy katsu!

2. 2

   Prepare the tofu: Once pressed, slice the tofu into 8-10 even rectangular cutlets (about 1/2 inch thick). Pat them dry again if needed.

3. 3

   Set up the breading station: In a shallow dish, combine flour, garlic powder, onion powder, and black pepper. In a second shallow dish, pour the plant-based milk. In a third shallow dish, add the panko breadcrumbs.

4. 4

   Bread the tofu: Dredge each tofu cutlet in the flour mixture, shaking off any excess. Dip it into the plant-based milk, ensuring it's fully coated. Finally, generously coat it in the panko breadcrumbs, pressing gently to make sure the crumbs adhere well. Repeat for all cutlets.

5. 5

   Cook the tofu katsu: Heat about 1/2 inch of oil in a large non-stick skillet or cast iron pan over medium-high heat. Once hot (a breadcrumb should sizzle immediately), carefully place 2-3 tofu cutlets in the pan, ensuring not to overcrowd. Fry for 3-5 minutes per side, or until golden brown and crispy. Remove from pan and place on a wire rack lined with paper towels to drain excess oil. Keep warm while you make the curry.

6. 6

   Start the curry sauce: In a large pot or Dutch oven, heat the sesame or olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes.

7. 7

   Add aromatics and spices: Stir in the minced garlic and grated ginger, cooking for another minute until fragrant. Add the curry powder, turmeric, and garam masala (if using). Cook for 1-2 minutes, stirring constantly, to toast the spices.

8. 8

   Build the sauce: Pour in the vegetable broth and coconut milk. Stir well to combine, scraping up any bits from the bottom of the pot. Bring to a gentle simmer.

9. 9

   Season and thicken: Stir in the soy sauce and maple syrup. Taste and adjust seasoning, adding salt and pepper as needed. Whisk in the cornstarch slurry and continue to simmer, stirring occasionally, until the sauce thickens to your desired consistency (about 5-7 minutes).

10. 10

    Serve: Ladle the rich curry sauce over fluffy cooked rice. Top with the crispy tofu katsu cutlets. Garnish with fresh cilantro or scallions. Enjoy your comforting and delicious Katsu Curry!