Tofu Katsu Curry

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Prepare Tofu

Press tofu slices between paper towels to remove excess moisture. In a shallow dish, mix soy sauce and water. Dip tofu slices into the mixture, ensuring full coating. Then, in another dish, combine cornstarch and panko breadcrumbs and coat each tofu slice, pressing gently to adhere.

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Fry Tofu

Heat olive 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 skillet, sauté chopped onion and minced garlic until softened. Add curry powder and flour, cooking for a minute until fragrant. Gradually add vegetable broth, stirring continuously. Stir in soy sauce and maple syrup, bring to a simmer, and cook until the sauce thickens. Season with salt and pepper to taste.

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Serve

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