Tofu Katsu with Carrot Curry

When I was in high school a friend ran the dollar movie theater we would frequent. In the same building his parents ran a takeout Japanese joint called Mt. Fuji. I would swoop a chicken katsu curry and bring it in with me for the movie (pro move). Think of this as Japanese country fried steak but with with a way better gravy. And tofu. You can shallow fry the tofu and the carrot based curry comes together in no time with a good blender. The fresh, veg crunch of cabbage and a decent soy glaze is all this needs to become a go-to dish.

  • Makes: Amount, portion sizes

    Tofu Katsu

    • Tofu, drained, cut into ½ inch thick “steaks” and patted dry

    • Sea Salt

    • Black Pepper

    • Rice flour

    • Yogurt

    • Water

    • Panko breadcrumbs

    • Vegetable oil, for frying

    Carrot Curry Sauce

    • 1/3 Cup Olive Oil

    • 1 Lb Carrots, peeled and rough chopped

    • ½ Cup Onion, rough diced

    • 4 Garlic Cloves, rough chopped

    • 1 Tbs jarred chopped Ginger

    • 2 Cups Water

    • 2 Tbs Soy Sauce

    • 4 Tbs brown Sugar

    • 5-6 sprigs of Parsley

    • 2-3 Tbs S&B Curry Powder

    • 1-2 tspn Vinegar, Rice or Apple Cider

    Rice

    • Jasmine Rice, cooked

    • Green Cabbage, shredded

    • Green Onion, diced

    • Parsley, fresh leaves diced

    Garnish

    • Soy Glaze

    Notes:

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