Crispy tofu katsu with flavorful Japanese curry served on a bed of rice is what you need to try today! The tofu is perfectly seasoned and fried to a golden brown. The crunchiness is so addictive that it can be served as-is. The curry has melt-in-your-mouth potatoes that go so well with a bowl of warm sushi rice. Thanks for watching!
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Ingredients
Tofu Katsu
- 16 oz firm tofu drained and freeze
- salt and pepper to taste
- ¼ cup flour
- ¼ cup plant-based egg or plant milk or aquafaba
- ½ cup panko breadcrumbs
- salt and pepper
- oil for cooking
Japanese Curry
- 2 small-sized potato about 1 lb, peeled
- 2 medium-sized carrot chopped
- 8 oz King Oyster mushrooms chopped
- 4 cups veggie stock
- 1 large onion finely chopped (yields about 1¼ cups)
- 1 small Fuji apple peeled and seeded
- salt to taste
- ½ tablespoon peach preserves optional (see notes)
- plant-based butter for cooking
- oil for cooking
Curry roux - recipe by JustOneCookbook
Other ingredients
- Cooked sushi rice
- finely julienned cabbage
#katsucurry #vegankatsu #veganjapanesefood
27 сен 2024
