Tofu Katsu Curry

Make tofu katsu curry, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
180 g Firm tofu (Weighed after pressing. Silken tofu is about half the calories and protein.)
25 g Panko breadcrumbs
12 g Plain flour (Half for the coating slurry, half to thicken the sauce.)
8 g Rapeseed oil
80 g Onion
80 g Carrot
1 clove, about 3 g Garlic
1 tbsp Curry powder
250 ml Vegetable stock (Made up from a cube or a pot.)
2 tsp (10 g) Tamari
1 tsp (7 g) Honey
120 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
Ingredient notes on the recipe page.

METHOD
1. Press the tofu for twenty minutes and cut it into two thick slabs. Heat the oven to 220°C.
2. Mix half the flour with two tablespoons of water into a thin paste. Dip each slab in it, then press it into the panko on both sides. Set on a tray, drizzle with half the oil and bake for twenty-five minutes, turning once, until golden.
3. Meanwhile soften the onion and carrot in the rest of the oil for eight minutes. Add the garlic, curry powder and the rest of the flour for a minute, then the stock gradually, stirring. Simmer for fifteen minutes, then add the tamari and honey and blend it smooth if you like.
4. Slice the tofu, lay it over the rice and pour the sauce alongside rather than over, so the crust stays crisp.

Contains gluten cereals, soya and celery.
Some blends include mustard seed. Check the jar.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/tofu-katsu-curry

AI-generated images illustrating the recipe.

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