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katsu-curry-bowl

Irresistible katsu curry with breaded tofu

Say hello to your new favourite meal -savoury, full of vegetables and flavour!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 25 minutes
Course dinner
Cuisine Japanese
Servings 4
Calories 755 kcal

Ingredients
  

First bowl - flour

  • 2 Cup flour
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp parsley dried
  • 1 tbsp  salt
  • ½ tbsp pepper

2nd bowl - milk bowl

  • 2 Cup milk plant based
  • 1 tbsp red chili sauce
  • 1 tbsp soy sauce
  • ½ tbsp salt

3rd bowl - Bread crumbs

  • 2 Cup Panko bread crumbs
  • 1 Cup Italian bread crumbs

Curry

  • 2 tbsp sesame seed oil
  • 3 small potatoes cut into small wedges
  • 4 mushrooms sliced thickly
  • 3 carrots cut into thick circles
  • 1 Small onion diced
  • 1 tbsp tomato paste
  • 1 tbsp ginger
  • 1 tbsp garlic fresh or a paste
  • ½ tbsp salt
  • 1 tbsp cilantro minced
  • ½ vegetable bouillon
  • 1 cube golden curry cube
  • 2 Cup vegetable stock
  • 1 Cup dried mushroom/algae water I soaked mushrooms & algae together. Sieve the water and discard the algae and mushrooms.

Instructions
 

Katsu Curry sauce

  • In a deep frying pan on low medium heat, add your sesame seed oil
  • Once warmed, add your onions and allow it to get golden brown
  • All all the other ingredients, except the vegetables, and let it come to a boil
  • This is an extra step but I like to use an immersion blender to blend the onions to make a smoother curry sauce
  • Add the vegetables and let it come to a boil and then reduce it a simmer
  • Allow it to cook for 25-30 minutes or until soft on the inside but still retains a level of crispness. It shouldn't just fall apart.

Noodle prep

  • Prepare a pot, bring it to a boil and add your noodles. Cook until ready and leave aside after you've rinsed it with cold water.

Tofu Prep

  • All your ingredients to the specific bowl to get ready to dip.

Dipping instructions

  • Let's take the first bowl and coat your tofu cutlet really well on all sides. Tap the tofu gently when down to get rid of any excess flour sticking to it.
  • Next we have the milk bowl which, when dipped, will seal the flavored flour to the tofu and also allow the bread crumbs to stick to it!
  • Finally, we will dip and coat the tofu in its final bowl! Panko and Italian bread crumbs!

Putting it all together

  • I used a frying pan and shallow fry your tofu in olive oil. Fry on both sides until golden brown which may take a few minutes
  • Add to a deep plate, your noodles and pour the curry on top. Finally place your tofu on top of the noodles. Dig in!

Notes

  • the tofu prep makes for two tofu cutlets and it may be a lot for just a single cutlet. You can half the recipe to reduce wasting
  • I didn't add additional salt to the curry as the golden cube had salt and flavour. Check for salt 
  • gluten free subs: tamari and gluten free Panko crumbs  
  • rather than discarding the algae and soaked dried mushrooms you could dice it up and throw it into the curry 
  • I don't use the hot or medium golden curry tube, but rather a mild one. I believe it comes in three different varieties
  • If you feel that the sauce is too thin, you can scoop two tablespoons into a small bowl and whisk 1 tbspn of corn starch until mixed through. Then throw it into the curry

Nutrition

Calories: 755kcalCarbohydrates: 131gProtein: 24gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 4954mgPotassium: 1274mgFiber: 10gSugar: 16gVitamin A: 8308IUVitamin C: 34mgCalcium: 325mgIron: 8mg