Easiest Way to Make Any-night-of-the-week Tofu Katsu Curry

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, tofu katsu curry. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

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

To begin with this particular recipe, we must prepare a few ingredients. You can have tofu katsu curry using 18 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Tofu Katsu Curry:

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

Steps 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 it up with this special food tofu katsu curry recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!