Katsu Tofu Bowl
Oh la la… This recipe is right up my alley! Crispy tofu and curry sauce is the perfect combo! This recipe takes a bit longer to cook than my usual fare, but I promise it’s well worth the effort!
- Servings: 4
- Preparation time: 25 minutes
- Cooking time: 20 minutes
Ingredients
Curry Sauce
- 2 tablespoons (30 ml) vegetable oil
- 1 small white onion, thinly sliced
- 1 large carrot, diced
- 2 garlic cloves, minced
- 1 tablespoon (15 ml) chopped ginger
- 1 teaspoon (5 ml) ground coriander seeds
- 2 teaspoons (10 ml) curry powder
- 1/2 teaspoon (2.5 ml) turmeric
- 1/4 teaspoon (1.25 ml) hot pepper flakes
- 1 tablespoon (15 ml) tomato paste
- 1 can (398 ml) coconut milk
- 1 cup (250 ml) vegetable broth
- 1 tablespoon (15 ml) maple syrup
- 3/4 teaspoon (3.75 ml) salt
- Pepper, to taste
Tofu Katsu
- 1/2 cup (65 g) flour
- 2/3 cup (160 ml) vegetable milk of your choice
- 1 tablespoon (15 ml) cornstarch
- 2 tablespoons (30 ml) lime juice
- 1 teaspoon (5 ml) curry powder
- 2 cups (160 g) panko breadcrumbs
- 3/4 teaspoon (3.75 ml) salt
- 1 315 g block of tofu, sliced
- 1/4 cup (60 ml) vegetable oil of your choice
Bowl
- 3 cups (630 g) cooked sushi rice
- 1/2 cup (15 g) basil leaves
- Hot pepper flakes, to taste
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Preparation
Curry Sauce
- In a nonstick skillet, heat oil over medium heat and cook onion and carrot for 7 minutes, stirring occasionally. Add garlic, ginger, coriander seeds, curry powder and turmeric and cook for a further 3 minutes, stirring often.
- Transfer the onion mixture to a blender and add the remaining sauce ingredients. Blend until very smooth.
- Place the sauce in the same non-stick pan and bring to the boil. Reduce the heat and leave to reduce for a few minutes, until the sauce has thickened.
Tofu Katsu
- In a bowl, combine flour, milk, cornstarch, lime and curry powder. In a shallow dish, combine the breadcrumbs and salt.
- Dip the tofu slices in the liquid mixture and drain lightly. Press breadcrumbs onto tofu slices.
- In a non-stick skillet, heat oil over medium-high heat and brown tofu slices for 2-3 minutes per side, or until golden brown.
- Serve with rice, curry sauce and fresh basil!
Note: It’s normal to have some curry sauce left over. I recommend freezing the remaining quantity and using it as a base for an Asian soup or curry! This sauce would also be delicious with ramen! Be sure to let the sauce cool before freezing.