Tofu Katsu Curry

Tofu Katsu Curry is the perfect vegetarian meal for Meatless Monday. It is packed with so many amazing textures and delicious and robust curry flavors. The crunch from tofu Katsu definitely takes it to the next level.

If you don’t have time to make Katsu, you can just make the curry quickly and eat it with rice. Still amazing.

Veggie Japanese Curry Ingredients:
12 ounces small gold potatoes, quartered into small chunks
12 ounces carrots, peeled and cut into small chunks
½ yellow onion, peeled and cut into small chunks
1/2 teaspoon salt
1/4 teaspoon crushed black pepper
3 cups of water
1 3.2 ounce pack S&B Golden Curry Sauce Mix
2 garlic cloves, finely minced
1 tablespoon vegetable oil
cilantro, finely chopped (for garnish)

Tofu Katsu Ingredients:
1 pound block of firm tofu, sliced lengthwise into three pieces
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 cup all-purpose flour
3 large eggs. lightly whisked
2 cups Panko bread crumbs
Vegetable Oil for frying

Steps:

Make Veggie Curry – Stir fry onions over medium heat until translucent. Add garlic and stir for 30 seconds. Add potatoes and carrots and mix well. Pour in the water and bring the pot to a boil. Simmer with the pot covered for 15 minutes or until potatoes are tender. Break up the curry blocks into even pieces and add it to the pot. Gently mix it in until it is fully dissolved and well incorporated.

Season Tofu– Season both sides of the tofu with salt, pepper, and garlic powder. Set aside.

Create Dredging Station – Create an assembly line with 3 plates. Add all-purpose flour to the first plate, eggs to the second plate, and panko bread crumbs on the third plate.

Dredge Tofu – Dredge tofu in a layer of flour, dip in a layer of egg, and finally coat with a layer of panko bread crumbs. Set aside.

Fry Tofu – Heat skillet on medium-medium-high heat and add enough oil to cover half the katsu. Fry each side of the tofu katsu for about 3-4 minutes or until golden brown.

Serve Tofu Katsu Curry – Load a plate with steamed rice and veggie curry, and top with chopped pieces of tofu katsu and enjoy!

Tips:

• I also have a Chicken Japanese Curry recipe if you want meat!
• Add extra water if curry sauce gets too thick.
• Make sure the veggies are cut into uniform pieces for even cooking.