Tofu “Katsu” with Curry

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1. parisrosaries January 11, 2022

   With just the right amount of frying, tofu katsu is probably just as good as its non-vegetarian counterpart! Turns out my partner loves this recipe, so thought I’d share. We’ve served this with Japanese curry (using Golden Curry cubes) or just with a dipping sauce made from sriracha and Kewpie mayo.

   Full recipe: [https://www.theflouredcamera.com/tofu-katsu-curry/](https://www.theflouredcamera.com/tofu-katsu-curry/)

   # Ingredients

   * 2 servings Japanese curry
   * 16 oz firm tofu (pressed)
   * Salt (to taste)
   * Black pepper (to taste)
   * ½ cup flour
   * ½ cup plant-based milk
   * 1 cup Panko breadcrubs
   * Neutral oil

   *Optional*

   * Kewpie mayo
   * Bull Dog tonkatsu sauce

   # Instructions

   **Make the curry**

   1. Make the Japanese curry beforehand using Just One Cookbook’s vegetarian Japanese curry recipe. Set aside.

   **Prepare the tofu**

   1. Remove and drain the tofu from the package.
   2. Wrap tofu in paper towel and place between two flat plates or boards.
   3. Place a heavy weight (such as a can of beans) on the top plate to press down on the tofu.
   4. Change the paper towel after 15 minutes and press again for another 15 for a total of 30 minutes.

   **Make the katsu**

   1. Place the flour, plant-based milk, and panko in individual bowls.
   2. Slice the tofu so you have two square “patties” that are about an inch thick. You can also cut the edges so the tofu is shaped more like a cutlet.
   3. Season each side with salt and pepper.
   4. Dip the tofu pieces in the flour, milk, and then panko.
   5. Heat up a deep pot with neutral oil (such as canola oil) on medium-high heat. To check if the oil is ready, stick a wooden chopstick in and see if small bubbles form around the chopstick.
   6. Fry the tofu katsu 2-3 minutes on each side until golden brown.
   7. Remove from pot and let sit on a paper towel to soak up excess oil.
   8. Serve with rice and curry.

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