Vegan Tofu Katsu Curry

Instructions

1. Step 1

   Use the vegetable peeler and chef's knife on the cutting board to peel and cut the carrot and potato into bite-size chunks, and thinly slice the onion. Keep the drained, pressed tofu cut into 4 thick cutlets.

   Cookware: Chef Knife, cutting board, Vegetable Peeler

2. Step 2

   Put the rinsed short-grain rice and water into the rice cooker and cook until the rice cooker switches to its keep-warm state and the water is absorbed, about 20 minutes.

   Timer: 20 min (scalable)

   Ingredients used: 360.0 ml Water

   Cookware: rice cooker — cook

3. Step 3

   Heat the vegetable oil in the saucepan over medium heat, then add the onion, carrot, and potato and cook for about 8 minutes, stirring, until the onion softens and the vegetables begin to brown.

   Timer: 8 min (scalable)

   Parallel with step: 2

   Ingredients used: 1.0 piece Carrot, 1.0 piece Onion, 2.0 piece Potato, 100.0 ml Vegetable Oil

   Cookware: saucepan — medium heat

4. Step 4

   Stir the flour and curry powder into the oily vegetables and cook over medium-low heat for approximately 3–5 minutes, until the roux is copper to mahogany-brown and smells nutty. Hot roux can cause serious burns; keep your hands and face away from splashes.

   Timer: 5 min (scalable)

   Ingredients used: 15.0 gr Curry Powder, 30.0 gr Flour

   Cookware: saucepan — medium-low heat

5. Step 5

   Gradually stir the vegetable stock into the roux, then simmer over medium-low heat for about 15 minutes until the potato and carrot are fork-tender and the sauce is thick and glossy. Stir in the salt, tasting before adding all of it.

   Timer: 15 min (scalable)

   Ingredients used: 3.0 gr Salt, 600.0 ml Vegetable Stock

   Cookware: saucepan — medium-low simmer

6. Step 6

   Whisk the flour, water, and salt in the mixing bowl to make a smooth batter. Put the panko breadcrumb in the shallow dish, dip each tofu cutlet in the batter, and press it into the panko breadcrumb until fully coated.

   Ingredients used: 60.0 gr Flour, 150.0 gr Panko Breadcrumb, 2.0 gr Salt, 120.0 ml Water

   Cookware: mixing bowl, Shallow Dish

7. Step 7

   Heat the vegetable oil in the skillet over medium heat until it shimmers, then shallow-fry the 4 coated tofu cutlets in 2 batches for about 3–4 minutes per side. Transfer each golden-brown, crisp batch to the wire rack before frying the next batch.

   Timer: 16 min (scalable)

   Ingredients used: 600.0 gr Tofu, 200.0 ml Vegetable Oil

   Cookware: skillet — medium heat, wire rack

8. Step 8

   Divide the cooked short-grain rice between 4 servings, spoon over the hot curry sauce, and place one crisp tofu cutlet on each serving.

   Cookware: rice cooker — keep-warm, saucepan, wire rack