Vegan Tofu Katsu Curry

Instructions

1. Step 1

   Wrap the tofu in a clean towel, place it on the cutting board, and press it under a weighted pan.

   Timer: 15 min (fixed)

   Ingredients used: 600.0 gr Tofu

   Cookware: cutting board, Large frying pan

2. Step 2

   Put the rinsed rice and water in the medium saucepan. Cover, bring to a boil over high heat, then reduce to low heat and cook without lifting the lid.

   Timer: 15 min (fixed)

   Ingredients used: 300.0 gr Short Grain Rice, 420.0 ml Water

   Cookware: fine mesh sieve, medium saucepan, Saucepan Lid

3. Step 3

   Remove the rice from the heat and let it stand, covered. Fluff it before serving.

   Timer: 10 min (fixed)

   Cookware: medium saucepan, Saucepan Lid

4. Step 4

   Cut the pressed tofu into four broad cutlets. Season both sides with ½ tsp (3 gr) of salt and the black pepper.

   Timer: 3 min (fixed)

   Ingredients used: 1.0 gr Ground Black Pepper, 3.0 gr Salt

   Cookware: Chef Knife, cutting board

5. Step 5

   Heat 1 tbsp (15 ml) of vegetable oil in the large saucepan over medium heat. Add the onion, carrot, and potato and cook, stirring occasionally, until the onion softens.

   Timer: 8 min (fixed)

   Ingredients used: 180.0 gr Carrot, 250.0 gr Onion, 300.0 gr Potato, 15.0 ml Vegetable Oil

   Cookware: large saucepan, wooden spoon

6. Step 6

   Add the garlic, ginger, and grated apple. Cook over medium heat until aromatic.

   Timer: 2 min (fixed)

   Ingredients used: 100.0 gr Apple, 12.0 gr Garlic, 15.0 gr Ginger

   Cookware: large saucepan, wooden spoon

7. Step 7

   Stir in 4 tbsp (30 gr) of flour and the curry powder. Cook over medium heat, stirring continuously, until the vegetables are evenly coated.

   Timer: 1 min (fixed)

   Ingredients used: 16.0 gr Curry Powder, 30.0 gr Wheat Flour

   Cookware: large saucepan, wooden spoon

8. Step 8

   Gradually stir in the vegetable stock, then add the soy sauce and remaining ½ tsp (3 gr) of salt. Bring to a gentle simmer over medium heat, reduce to low heat, and cook until the potatoes are tender and the sauce is thick, stirring occasionally.

   Timer: 20 min (fixed)

   Ingredients used: 3.0 gr Salt, 30.0 ml Soy Sauce, 720.0 ml Vegetable Stock

   Cookware: large saucepan, wooden spoon

9. Step 9

   Place the remaining ½ cup (60 gr) of flour, plant milk, and breadcrumbs in three separate shallow bowls.

   Timer: 2 min (fixed)

   Ingredients used: 120.0 gr Breadcrumb, 120.0 ml Plant Milk, 60.0 gr Wheat Flour

   Cookware: Shallow bowls

10. Step 10

    Coat each tofu cutlet first in flour, then in plant milk, and finally in breadcrumbs, pressing gently so the crumbs adhere.

    Timer: 5 min (fixed)

    Cookware: Shallow bowls

11. Step 11

    Heat the remaining 3 tbsp (45 ml) of vegetable oil in the large frying pan over medium heat. Fry the tofu in batches until crisp and deep golden on both sides, then transfer it to the wire rack.

    Timer: 8 min (fixed)

    Ingredients used: 45.0 ml Vegetable Oil

    Cookware: Large frying pan, tongs, wire rack

12. Step 12

    Slice the tofu cutlets. Divide the rice among plates, spoon the curry alongside, and arrange the sliced tofu on top.

    Timer: 3 min (fixed)

    Cookware: Chef Knife, cutting board