It is a quick version of, Tofu Katsu Curry healthy Japanese style with crispy sesame panko-crusted tofu.
- FOR CURRY ROUX
- 2 tbsp. extra-virgin olive oil
- 2 tbsp. all-purpose flour
- 2 tbsp. curry powder
- 1 tsp. garam masala
- 1 tsp. coriander powder
- 1/4 tsp. cayenne (optional)
- FOR CURRY
- 2 tbsp. extra-virgin olive oil, divided
- 8 oz. baby bella mushrooms, halved
- Kosher salt
- 1 small yellow onion
- 1 inch fresh ginger, peeled and thinly sliced
- 2 c. low-sodium vegetable broth or water
- 1 russet potato, peeled and cut into sixths
- 1 large carrot, cut into irregular chunks
- 1 medium Fuji apple, peeled and grated
- 2 small Roma tomatoes, chopped into large pieces
- Soy sauce, as needed
- FOR TOFU KATSU
- 1 (14-ounce) block firm tofu, frozen in package for 24 hours and defrosted
- Kosher salt
- 2/3 c. all-purpose flour
- 2/3 c. non-dairy milk
- 3/4 c. panko bread crumbs
- 1 tbsp. Dijon mustard
- 3 tbsp. sesame seeds
- Vegetable oil, for frying
- Cooked rice, for serving
1. Make curry roux: In a small saucepan, heat 2 tablespoons olive oil over medium heat. Add flour
gradually, whisking to combine. Continue cooking, whisking constantly, until golden and
fragrant, 1 to 2 minutes. Stir in spices and cook, stirring, until very fragrant, 30 seconds to 1
minute. (Mixture should be texture of wet sand.) Carefully transfer to a small bowl while you
2. Sauté mushrooms: In a large skillet over medium heat, heat 1 tablespoon olive oil. Add
mushrooms and arrange in a single layer, cut side down. Cook undisturbed until cut sides are
golden, about 4 minutes. Stir, season with salt, and cook 3 to 4 minutes more. Remove from
3. Cut onion in half root to tip then cut each half into 4 thick slices, removing tip and root. Heat
remaining tablespoon olive oil in a large pot over medium heat. Add onion, season with salt, and
cook, stirring occasionally, until onions have softened slightly and are turning golden at edges, 4
minutes. Add ginger and cook until fragrant, 1 minute more.
4. To onions, add broth and a big pinch of salt. Bring to a boil, scraping up any brown bits with a
wooden spoon. Reduce heat to a simmer. Transfer about 1/2 cup cooking liquid to a small bowl
and whisk in about a quarter of the curry roux. Return mixture to pot and stir to combine.
Repeat 3 more times until all of the roux is dissolved into the pot. Add potato and simmer,
partially covered, about 5 minutes.
5. Add carrots and half the grated apple. (The vegetables should just be covered with liquid; add
more water as necessary.) Return to a simmer and cook, partially covered, until carrots and
potatoes are just tender, 8 to 10 minutes.
6. Stir in cooked mushrooms, tomatoes, and remaining apple then season to taste with soy sauce.
FOR TOFU KATSU
1. On a cutting board, sandwich tofu between doubled layers of paper towels and press down
slowly with a flat-bottomed pan or second cutting board to remove moisture without cracking
2. Discard paper towel and stand tofu up on its short, small side. Cut tofu into thirds, into 3 thinner
rectangles. Season each slice on all sides with salt.
3. Make breading station: Add flour to one shallow bowl, nondairy milk to another shallow bowl,
and panko to a third. Whisk mustard into bowl with milk and sesame seeds into bowl with
panko. Line a baking sheet with paper towels and fit with a rack.
4. Work with one piece of tofu at a time, dredge tofu in flour, shaking off excess. Add the tofu to
the milk mixture, then return it to the flour. Dip back in the milk, and finally into the panko
mixture, pressing with your fingers to help crumbs adhere. Transfer breaded tofu to prepared
rack and repeat with remaining pieces.
5. Heat about ½ inch vegetable oil in a large skillet over medium-high heat. The oil is ready when a
piece of panko bubbles immediately when added to oil. Add the tofu to the hot oil and cook
until golden on underside, 4 to 6 minutes. Flip and cook until golden on other side, 4 to 6
minutes more. Transfer to cooling rack and season with salt.
6. Serve tofu, sliced, over rice and curry.