Tofu Katsu Curry

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Prepare Tofu

Press tofu slices between paper towels to remove excess moisture. Set up a breading station with three shallow dishes: one with flour, one with the beaten egg (or one tablespoon plant based milk if vegan), and one with panko breadcrumbs. Coat the tofu slice in flour, shaking off the excess. Dip it in the egg or plant-based milk, then press it into the panko breadcrumbs, ensuring it’s evenly coated.

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Fry Tofu

Heat two teaspoons avocado oil in a skillet over medium heat. Fry the breaded tofu slices until golden brown and crispy on both sides, about 3-4 minutes per side. Remove from the skillet and set aside.

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Make Curry Sauce

In the same pan, add a teaspoon of avocado oil and sauté the chopped onion, garlic, carrot, and potato until the vegetables are softened, about 5 minutes. Stir in the curry powder and flour, and cook for 1–2 minutes to form a roux. Gradually pour in the vegetable broth, stirring constantly to avoid lumps. Add the soy sauce and let the curry simmer for about 10–15 minutes, or until the vegetables are tender and the sauce has thickened. Season with salt and pepper if needed.

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Serve

Place crispy tofu katsu over cooked rice, top with the thick curry sauce, garnish with chopped green onions and pickled ginger on the side, if desired.