Tofu Katsu with Japanese Curry

Step 1

To prepare the tofu, remove the tofu from its package and drain out the water. Wrap the tofu with paper towels or a clean dishcloth.

Step 2

Place tofu on a chopping board and stack with another flat plate or chopping board. Then weigh it down with something heavy such as cans or cartons. Let the tofu drain for about 10-15 minutes. Remove and place the tofu back into its package and freeze overnight.

Step 3

When ready, thaw the tofu to room temperature and squeeze the tofu between your palms to remove the liquid.

Step 4

Then, cut into 2 big slabs. I trimmed the sides to make it look like a cutlet but this is an optional step. Season both sides generoulsy with salt and pepper.

Step 5

Next, set up the dipping station: Place flour, plant-based eggs, and panko breadcrumbs on 3 separate plates.

Step 6

Take a tofu slab and coat each side generously with flour. Then, dip it into the plant-based egg until coated and drip off excess. Finally, lay the tofu on the panko and gently press to get the panko to stick until all sides are well coated.

Step 7

Heat ½-inch vegetable oil in a large skillet over medium heat. To test if the oil is ready, drop a small piece of panko into the oil. If it sizzles, then the oil is ready.

Step 8

Carefully slide the tofu into the hot oil. The tofu should sizzle as soon as it touches the oil. Use a pair of tongs to lift a corner to check the color.

Step 9

Once the tofu is golden, slowly turn them over and fry the other side. Note: if it's browning too quickly, lower the heat just a little.

Step 10

When ready remove and transfer katsu to a drain rack. This will keep the katsu crispy until ready to use. The katsu is ready to be served as-is with a side of rice.

Step 11

Skip this step if you are using store-bought curry cubes.

Step 12

To make the curry roux, melt the butter in a pot over medium-low heat and whisk in the flour. Stir the mixture while cooking until it starts to turn brown. This process takes about 10-12 minutes.

Step 13

Then, add the garam masala, curry powder, and cayenne pepper. Stir until well-combined and set it aside until ready to use or refrigerate once it's cooled.

Step 14

To prepare the curry, melt butter in a pan and sauté the mushrooms until aromatic. Then, transfer it to a plate and set it aside.

Step 15

Using the same pan, add more cooking oil and sauté onions until they caramelized.

Step 16

Add the carrots, potatoes, and mushrooms and cover the ingredients with vegetable stock.

Step 17

Place a lid over and bring the mixture to a boil, then lower the heat and let it simmer. Check the potatoes' tenderness with a fork or chopstick.

Step 18

Meanwhile, blend the apple into a puree.

Step 19

Once the potatoes are fork-tender and fully cooked through, season with soy sauce, salt, apple, and peach preserves (if using).

Step 20

Using a sieve, stir the curry roux into the broth. The broth will slowly turn darker. Test and season if needed.

Step 21

To serve, add a few spoons of rice to a plate and then, top with tofu katsu and ladle the hot curry over. Serve warm a side of shredded cabbage.