About the Recipe
Tofu katsu is my go to curry when I am in the mood for something a little less calorific but warming and nourishing. The tofu katsu are simple to prepare and quicker to make than a meat katsu. Don't try to batch make tofu katsu and freeze some though - tofu doesn't respond well to freezing.
Ingredients
1 packet of firm tofu, (approx. 350g)
40g plain flour
80ml water
70g panko breadcrumbs
veg oil for frying and deepfrying
1/2 onion
1 clove garlic
6 baby corn
80g green beans
300ml water
2 Golden curry cubes
1 tsp soy sauce
1/2 tbsp tomato ketchup
Preparation
first, drain the excess water from the tofu on kitchen paper for 10 mins or so, then cut into 12 pieces
to make the curry sauce:
slice the onion and mince the garlic
halve the baby corn diagonally and trim the green beans & cut in half
heat 1 tbsp of veg oil in a pan, add the chopped garlic & onion and fry for 1 min
next add the baby corn & green beans and fry for 1 min
add the water, curry cubes, soy sauce & ketchup, bring to the boil & simmer for 10 mins while stirring
to make the tofu katsu:
mix the plain flour with the water in a bowl
dip the tofu pieces into the flour mixture, then coat in the panko breadcrumbs and make 12 tofu mini- katsu
fill a pan with 1-2 cm of vegetable oil, heat to 170’C / 325F
fry the tofu mini-katsu until light golden brown, turning partway through frying
when golden brown, rest the mini-katsu on kitchen paper
serve with rice, ladling the curry over the tofu katsu