Katsu curry

Ingredients

Crispy Tofu Cutlets

• 1 block (14 oz) extra-firm tofu, pressed and sliced into thick slabs

• 1/2 cup panko breadcrumbs

• 3 tbsp flour

• 3 tbsp plant milk whisked with 1 tbsp flour (slurry)

• Salt, pepper, and garlic powder to taste

Katsu Curry Sauce

• 1 onion, diced

• 2 carrots, chopped

• 2 garlic cloves & 1 tsp fresh ginger, minced

• 1 tbsp curry powder & 1/2 tsp garam masala

• 2 cups vegetable broth

• 1 tbsp soy sauce

• 1 tbsp maple syrup or brown sugar

Preparation

1. Build the Curry Sauce: Sauté the onion, carrots, garlic, and ginger in a pot with oil until soft. Stir in the curry powder and garam masala for 1 minute until fragrant. Pour in the vegetable broth, soy sauce, and maple syrup. Simmer for 15 minutes until the vegetables are tender.

2. Blend the Sauce: Use an immersion or standard blender to process the sauce until completely smooth. Return to low heat to keep warm.

3. Bread the Tofu: Season the tofu slabs with salt, pepper, and garlic powder. Dredge each piece in flour, dip into the plant milk mixture, and press firmly into the panko breadcrumbs to coat.

4. Fry and Serve: Pan-fry in hot oil for 3–4 minutes per side until golden and crispy (or air-fry at 200°C / 400°F for 12–15 minutes). Slice the cutlets and serve alongside warm short-grain rice and the curry sauce.