Discover a culinary journey into the heart of Asian cuisine with this Tofu Katsu Curry recipe. Combining the irresistible crispiness of tofu with the rich and colorful flavor of the curry sauce, this recipe is simply wow.

Each step of the preparation is simple and fun, and the final result is an explosion of exotic flavors that will transport you straight to Japan. Whether you're a vegetarian or simply enjoy exploring new flavors and textures, this dish will quickly become one of your favorites.

Serve it alongside basmati rice, parsley, and chili peppers.

Servings: 4

Preparation time: 30 minutes

Cooking time: 40 minutes

Katsu sauce:

2 tablespoons sesame oil
1 medium white onion, chopped
1 large carrot, finely chopped
2 cloves of garlic, crushed
1 tablespoon freshly grated ginger or 1/2 teaspoon ginger powder
2 teaspoons curry powder or garam masala
1 teaspoon turmeric
2 tablespoons tomato paste
1 can of thick coconut milk (400 ml)
240 ml water or vegetable stock
1 tablespoon coconut sugar

Tofu:

400 grams classic tofu
220 grams flour
1 teaspoon garlic powder
1 teaspoon turmeric
1/2 teaspoon salt
Approximately 220-250 ml water
240 grams breadcrumbs or panko
Sesame oil or sunflower oil for frying

Served with:

Basmati rice
Parsley
Fresh chili pepper

Method:

Prepare the curry sauce:

Heat sesame oil in a pot over medium heat and add chopped onion and carrot. Sauté until the onion is translucent, about 5 minutes over medium to low heat.
Add crushed garlic, grated ginger, curry powder, and turmeric, and sauté for another minute to toast the spices.
Stir in the tomato paste, coconut milk, vegetable stock or water, and coconut sugar. Mix well and bring to a simmer until the carrot is soft.
Remove from heat and use an immersion blender to blend the sauce directly in the pot. If you don't have an immersion blender, you can use a regular blender but allow the sauce to cool slightly before blending.
After blending, place the pot back on low heat and let it simmer while you prepare the tofu, stirring occasionally.

Prepare the tofu:

Cut it into thick slices, about half a finger thick, and place the tofu pieces on a baking tray.
In a bowl, mix together all-purpose flour, garlic powder, turmeric, salt, and water until you get a pancake batter-like consistency.
In another bowl, place breadcrumbs.
Take each piece of tofu and dip it into the wet mixture, then coat it with breadcrumbs. Ensure each tofu piece is well coated.
In a frying pan over medium to high heat, add sesame oil and let it heat up until hot.
Fry the tofu for about a minute and a half or until golden brown on one side, then flip them over and fry on the other side. When they are golden brown on both sides, place them on a tray lined with paper towels to absorb any excess oil. Repeat until all tofu is cooked, adding sesame oil as needed for each batch.

For serving:

Place the rice and katsu curry sauce side by side in a bowl. Serve the breaded tofu on top of the katsu sauce and garnish with sesame seeds, parsley, and fresh chili pepper slices.