How to Make Speedy Tofu Katsu Curry

Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to make a special dish, tofu katsu curry. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Tofu Katsu Curry is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Tofu Katsu Curry is something that I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can cook tofu katsu curry using 18 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Tofu Katsu Curry:

1. Make ready 200 g short grain white rice, washed
2. Make ready 280 ml water to cook white rice
3. Make ready 300 g extra firm tofu
4. Get 1 medium eggs
5. Prepare 2 tbsp plain flour, seasoned with salt and white pepper
6. Take 60 g panko crumb
7. Take 1 large onion
8. Prepare 750 ml sunflower or vegetables oil to deep fry tofu
9. Take 1 clove garlic
10. Make ready 2 tsp grated ginger
11. Prepare 1 medium carrots
12. Take 1 medium courgettes
13. Take 1/2 apple, grated
14. Prepare 2 tbsp sake
15. Get 100 g curry roux blocks
16. Get 2 tsp curry powder
17. Make ready 60 ml vegetable/corn/sunflower oil
18. Get fukushin-zuke or takuan Japanese pickles for condiments

Instructions to make Tofu Katsu Curry:

1. 1. Finely chop all the vegetables. Heat vegetable oil in a large sauce pan with medium-high heat and sauté, onion, garlic, grated ginger and carrots for about 7-8 minutes. Add courgettes and curry powder and then keep stirring for about 2 minutes taking care not burning. Then add sake and cook for about 1 minute to evaporate alcohol.
2. 2. Add water into the pan with vegetables and bring back to a boil then turn down the heat to medium-low and add curry roux mix by breaking them up. Stir it well until all the roux dissolved. Once all the roux block has dissolved, add grated apple and simmer for about 15-20 minutes by stirring from time to time.
3. 3. While cooking curry sauce, prepare tofu katsu. Cut tofu into 1cm thick rectangular cakes. Wrap each tofu cakes with kitchen paper and press to soak up excess moisture. Dust each tofu cakes with seasoned flour and then dip with whisked egg then coat with panko crumbs making sure all the surface are covered with panko crumbs completely.
4. 4. Heat oil in a deep-frying pan or a wok to 170C and then slide tofu cakes into the pan to deep fry then until golden colour. This should be about 2-3 minutes. Take them out onto layers of kitchen papers.
5. 5. Place the cooked rice and tofu katsu cakes on top of rice in large bowls or pasta plates. Pour the curry sauce sideways over a third of tofu katsu, so that two-thirds is dry, and one-third is covered with sauce. Place the fukushin-zuke or any pickled vegetables on the side.

So that’s going to wrap this up for this special food tofu katsu curry recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!