Tofu Katsu Curry

Ingredients

• 1 block Extra-firm Tofu
• 1 cup Panko Breadcrumbs
• ½ cup All-purpose Flour
• 1 tbsp Soy Sauce
• 4 cubes Japanese Curry Roux
• 2 whole Yukon Gold Potatoes
• 2 whole Carrots
• 1 whole Yellow Onion
• 3 tbsp Vegetable Oil
• 2 cups Jasmine Rice
• 2 tbsp Pickled Ginger

Instructions

1. Cook jasmine rice according to package directions.
2. Make the curry: sauté onion in 1 tbsp oil 3 minutes. Add potatoes, carrots, and 3 cups water. Simmer 15 minutes until tender. Turn off heat, add curry roux cubes, and stir until dissolved. Simmer 3 more minutes until thick.
3. Prepare the tofu katsu: press soy sauce into tofu slabs. Dredge in flour, dip in ¼ cup water mixed with 1 tbsp flour (thin batter), then coat in panko.
4. Heat remaining oil in a skillet over medium heat. Pan-fry tofu 3–4 minutes per side until golden and crispy.
5. Slice tofu into strips. Serve over rice alongside curry sauce, with pickled ginger on the side.