Japanese curry with Tofu Katsu and steamed Japanese Rice by . Observe for dail…

By | December 20, 2021

Japanese curry with Tofu Katsu and steamed Japanese Rice 🍛
by thefoodietakesflight
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Tofu “Katsu”
(Makes Four katsu)
2 240g blocks contemporary further agency tofu
half tsp salt, or to style*
Canola oil, for frying (*Be aware: be happy to regulate the seasoning as wanted. I had mine with curry sauce, which was already flavorful so I didn’t need the dish to be too salty or something)
1/Four cup flour
half tbsp + 1 tsp cornstarch
half tsp baking powder
half tsp salt
1/Four cup water
1 cup japanese breadcrumbs, or extra as wanted
1. Drain water from the tofu by wrapping them in paper towels after which putting a heavy flat floor (a board or plate) on high of every. Go away for 15 minutes till water has been absorbed by the towels.
2. Slice every tofu into two 3/4-inch thick sq. slabs. Sprinkle with salt as wanted.
3. Put together the batter by mixing all of the substances till clean. This shall be a very thick batter. In one other plate or tray, add the breadcrumbs.
4. Place every tofu within the batter then coat into the breadcrumbs. Repeat this step for the remainder of the tofu.
5. Warmth the oil in a frying pan. As soon as sizzling (you may check this by placing slightly bread crumbs), add within the tofu. Fry for round 6-Eight minutes over medium warmth till golden brown. Take out of the oil then flip off the warmth.
6. Let cool for 5-Eight minutes then slice diagonally into strips