Tofu Katsu With Japanese Curry Recipes

TOFU KATSU WITH JAPANESE CURRY

Steps:

• To prepare the tofu, remove the tofu from its package and drain out the water. Wrap the tofu with paper towels or a clean dishcloth.
• Place tofu on a chopping board and stack with another flat plate or chopping board. Then weigh it down with something heavy such as cans or cartons. Let the tofu drain for about 10-15 minutes. Remove and place the tofu back into its package and freeze overnight.
• When ready, thaw the tofu to room temperature and squeeze the tofu between your palms to remove the liquid.
• Then, cut into 2 big slabs. I trimmed the sides to make it look like a cutlet but this is an optional step. Season both sides generoulsy with salt and pepper.
• Next, set up the dipping station: Place flour, plant-based eggs, and panko breadcrumbs on 3 separate plates.
• Take a tofu slab and coat each side generously with flour. Then, dip it into the plant-based egg until coated and drip off excess. Finally, lay the tofu on the panko and gently press to get the panko to stick until all sides are well coated.
• Heat ½-inch vegetable oil in a large skillet over medium heat. To test if the oil is ready, drop a small piece of panko into the oil. If it sizzles, then the oil is ready.
• Carefully slide the tofu into the hot oil. The tofu should sizzle as soon as it touches the oil. Use a pair of tongs to lift a corner to check the color.
• Once the tofu is golden, slowly turn them over and fry the other side. Note: if it's browning too quickly, lower the heat just a little.
• When ready remove and transfer katsu to a drain rack. This will keep the katsu crispy until ready to use. The katsu is ready to be served as-is with a side of rice.
• Skip this step if you are using store-bought curry cubes.
• To make the curry roux, melt the butter in a pot over medium-low heat and whisk in the flour. Stir the mixture while cooking until it starts to turn brown. This process takes about 10-12 minutes.
• Then, add the garam masala, curry powder, and cayenne pepper. Stir until well-combined and set it aside until ready to use or refrigerate once it's cooled.
• To prepare the curry, melt butter in a pan and sauté the mushrooms until aromatic. Then, transfer it to a plate and set it aside.
• Using the same pan, add more cooking oil and sauté onions until they caramelized.
• Add the carrots, potatoes, and mushrooms and cover the ingredients with vegetable stock.
• Place a lid over and bring the mixture to a boil, then lower the heat and let it simmer. Check the potatoes' tenderness with a fork or chopstick.
• Meanwhile, blend the apple into a puree.
• Once the potatoes are fork-tender and fully cooked through, season with soy sauce, salt, apple, and peach preserves (if using).
• Using a sieve, stir the curry roux into the broth. The broth will slowly turn darker. Test and season if needed.
• To serve, add a few spoons of rice to a plate and then, top with tofu katsu and ladle the hot curry over. Serve warm a side of shredded cabbage.