Tofu Katsu Curry

some dishes stand out not just for their taste but also for their visual appeal. Katsu curry effortlessly marries simplicity and elegance on a plate. Its golden yellow curry, accompanied by white tofu and fresh green leaves, creates a striking balance that’s as delightful to the eyes as it is to the palate. At its core, Katsu curry is a straightforward dish, which makes it perfect for both novice and experienced cooks. The simplicity lies in its key components:

Typically, Katsu curry features breaded and fried cutlets of meat or tofu. These cutlets, when cooked to perfection, offer a satisfying crunch with every bite. The curry sauce is the heart of this dish. It’s a rich and aromatic sauce made with a blend of spices, vegetables, and a savory broth. The sauce is what gives Katsu curry its signature golden yellow hue. While Katsu curry may be simple to prepare, it offers endless opportunities for elegant plating.

Katsu curry is a prime example of how simplicity can be elevated to artistry on a plate. Its golden curry, white tofu, and green leaves create a harmonious composition that’s as pleasing to the eye as it is to the taste buds. 

So, the next time you prepare Katsu curry, remember that it’s not just a meal; it’s an opportunity to showcase the beauty of simplicity and elegance in your culinary creations.

Preparation time:
Cooking time:
Serves: 5-6

Ingredients

• Firm tofu 1 block (about 14 oz or 400g), drained and pressed
• Salt and pepper to taste
• All-purpose flour 3-4 tbsp
• Large eggs, 2 beaten (for a vegan version, you can use plant-based milk like almond or soy milk)
• Panko breadcrumbs (or regular breadcrumbs) 1 cup
• Vegetable oil for frying

For the Curry Sauce:

• Vegetable oil 2 tbsp 
• Onion, 1 finely chopped
• Carrots 2 peeled and sliced 
• Garlic, 3-4 cloves minced
• Curry powder 2 tbsp (adjust to taste for spiciness)
• All-purpose flour 1 tbsp
• Vegetable or chicken stock 2 cups
• Soy sauce 2 tbsp
• Sugar 1tbsp

For Serving:

• Cooked white rice
• Fresh green leaves (lettuce, spinach, or arugula) for garnish

Method

1. Cut the tofu into thick slices (about 1/2 inch or 1.3 cm thick). Season the tofu slices with a pinch of salt and pepper. Dredge each tofu slice in flour, ensuring an even coating.
2. Dip the floured tofu slices into the beaten eggs (or plant-based milk), then coat them with panko breadcrumbs, pressing gently to adhere.
3. Heat vegetable oil in a pan over medium-high heat. Fry the tofu slices until they are golden brown and crispy on both sides. Place them on a paper towel-lined plate to drain any excess oil.
4. For the Curry Sauce: In a large saucepan, heat 2 tablespoons of vegetable oil over medium heat. Add chopped onions, and carrots, and sauté for about 5 minutes until they become tender.
5. Add minced garlic and curry powder, and sauté for another 1-2 minutes until fragrant. Sprinkle 1 tablespoon of all-purpose flour over the vegetables and stir well to combine.
6. Gradually add vegetable broth while stirring continuously to avoid lumps. Stir in soy sauce and sugar (or maple syrup).
7. Allow the mixture to simmer for 10-15 minutes until the sauce thickens. Serve with hot cooked white rice on plates.
8. Place the crispy tofu slices on top of the rice. Spoon the curry sauce generously over the tofu and rice. Garnish with fresh green leaves for a pop of color and freshness.