Tofu Katsu Curry by @jessicainthekitchen

1h

4 servings

🫘

0.45 kg

Firm tofu

🧈

30 ml

Vegan butter

🧅

1 medium

Yellow onion

🥔

1 medium

Potato

🥕

2 medium

Carrots

🧄

15 ml

Minced garlic

🍛

4

Japanese curry cubes

💧

1 l

Water

⚫

5 ml

Black pepper

🍅

30 ml

Ketchup

🥢

15 ml

Soy sauce

🧂

5 ml

Sea salt

  1. Press
    • firm tofu
    • water

    Press the tofu to remove excess water.

  2. Cut
    • firm tofu

    Cut the tofu into slices and coat with dredging batter and panko breadcrumbs.

  3. Heat
    • vegan butter

    Heat vegan butter or oil in a frying pan over medium heat.

  4. Fry
    • firm tofu

    Fry the tofu slices until golden brown and crispy. Set aside.

  5. Sauté
    • yellow onion
    • potato
    • carrots

    In a pot, sauté chopped onion, potato, and carrots until tender.

  6. Add
    • minced garlic
    • Japanese curry cubes

    Add minced garlic and curry cubes to the pot. Stir well.

  7. Pour
    • water
    • yellow onion
    • potato

    Pour in water and bring to a boil. Simmer until vegetables are cooked through.

  8. Season
    • black pepper
    • ketchup

    Season with black pepper, ketchup, soy sauce, and sea salt. Adjust to taste.

  9. Serve
    • firm tofu
    • Japanese curry cubes

    Serve the curry over rice and top with crispy tofu slices.

Tofu Katsu Curry by @jessicainthekitchen

1h

4 servings

🫘

0.45 kg

Firm tofu

🧈

30 ml

Vegan butter

🧅

1 medium

Yellow onion

🥔

1 medium

Potato

🥕

2 medium

Carrots

🧄

15 ml

Minced garlic

🍛

4

Japanese curry cubes

💧

1 l

Water

⚫

5 ml

Black pepper

🍅

30 ml

Ketchup

🥢

15 ml

Soy sauce

🧂

5 ml

Sea salt

Preparation Steps

  1. Step 1/9

    Press the tofu to remove excess water.

    🫘firm tofu
    🔪knife
    🪵cutting board

  2. Step 2/9

    Cut the tofu into slices and coat with dredging batter and panko breadcrumbs.

    🫘firm tofu
    🔪knife
    🪵cutting board
    🥣bowl

  3. Step 3/9

    Heat vegan butter or oil in a frying pan over medium heat.

    🧈vegan butter
    🥄spoon

  4. Step 4/9

    Fry the tofu slices until golden brown and crispy. Set aside.

    🫘firm tofu
    🥄spoon

  5. Step 5/9

    In a pot, sauté chopped onion, potato, and carrots until tender.

    🧅yellow onion
    🥔potato
    🥕carrots
    🔪knife
    🪵cutting board
    🥄spoon

  6. Step 6/9

    Add minced garlic and curry cubes to the pot. Stir well.

    🧄minced garlic
    🍛Japanese curry cubes
    🥄spoon

  7. Step 7/9

    Pour in water and bring to a boil. Simmer until vegetables are cooked through.

    💧water
    🥄spoon

  8. Step 8/9

    Season with black pepper, ketchup, soy sauce, and sea salt. Adjust to taste.

    ⚫black pepper
    🍅ketchup
    🥢soy sauce
    🧂sea salt
    🥄spoon

  9. Step 9/9

    Serve the curry over rice and top with crispy tofu slices.

    🫘firm tofu
    🥄spoon

Composition

Ingredients

Types

Vegetables, Condiments, Liquids

Ingredients

firm tofu, vegan butter, yellow onion, potato, carrots, minced garlic, Japanese curry cubes, water, black pepper, ketchup, soy sauce, sea salt

Allergens

Soy

Dietetics

Dietary regimen

Vegan, Vegetarian

Calories

350 kcal

Macro nutrients

Protein: 15g, Carbohydrates: 40g, Sugar: 7g, Fat: 10g, Fiber: 5g

Nutritional Information

Minerals

Sodium: 600mg, Calcium: 150mg, Iron: 1mg

Vitamins

Vitamin A: 5000IU, Vitamin C: 6mg, Vitamin D: 0.25µg

Preparation

Time Information

Preparation

20 minutes

Cooking

40 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

knife, cutting board, spoon, bowl

Appliances

stove, frying pan

Type

Type

Type Of Dish

Main Course

Occasions

Dinner

Origin

Source

Platform

instagram

Original Creator

@jessicainthekitchen

Origin

Cuisine

Japanese

Geographic

Japan, Asia

Various

Aspect

Texture

Crunchy, Tender

Flavors

Sweet, Savory

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (covered), fridge : 3 days (airtight container), freezer : 1 month (airtight container)