Tofu Katsu with Japanese Curry Recipe | Yummly
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Tofu Katsu with Japanese Curry

WOONHENG
26Ingredients
2Hours
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Ingredients

US|METRIC
1 SERVINGS
  • 16 oz. firm tofu (drained and freeze)
  • salt
  • pepper
  • 1/4 cup flour
  • 1/4 cup egg (plant-based, or plant milk or aquafaba)
  • 1/2 cup panko breadcrumbs
  • salt
  • pepper
  • oil (for cooking)
  • 2 potato (small-sized, about 1 lb, peeled)
  • 2 carrot (medium-sized, chopped)
  • 8 oz. king oyster mushrooms (chopped)
  • 4 cups stock (veggie)
  • 1 large onion (finely chopped, yields about 1¼ cups)
  • 1 Fuji Apple (small, peeled and seeded)
  • salt (to taste)
  • 1/2 Tbsp. peach preserves (optional, see notes)
  • butter (plant-based, for cooking)
  • oil (for cooking)
  • 3 Tbsp. butter (plant-based)
  • 4 Tbsp. all-purpose flour
  • 1 1/2 Tbsp. curry powder
  • 1 Tbsp. Garam Masala
  • 1/2 tsp. cayenne pepper
  • sushi rice (Cooked)
  • cabbage (finely julienned)
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