Love the taste of Chicken Katsu but going meat-free? Try this delicious Katsu Curry Style Crispy Tofu with Rice for a delicious vegetarian alternative.
Katsu Curry Style Crispy Tofu with Rice
Serves 4
Ingredients
1 1⁄2 cups shredded green cabbage
1⁄4 cup pickled Japanese ginger, plus 2 tbsp pickling liquid
1 tsp sesame oil
1 1⁄2 cups (120g) panko breadcrumbs
1⁄4 cup toasted white sesame seeds
400g firm tofu, cut into 5mm-thick rectangles
1⁄3 cup plain flour
2 eggs, lightly beaten
Vegetable oil, to shallow fry
2 cups cooked sushi rice, to serve
Purple basil leaves, to serve
Shichimi togarashi, to serve
Katsu Curry Sauce
2 tbsp sesame oil
1 onion, finely chopped
2 garlic cloves, crushed
1 tbsp finely grated ginger
1 nashi pear, peeled and grated
1 tbsp curry powder
2 tbsp plain flour
2 cups (500ml) vegetable stock
2 tbsp soy sauce
1 tbsp honey
1 tsp Worcestershire sauce
Method
To make the Katsu curry sauce, heat the sesame oil in a medium saucepan over medium heat.
Add the chopped onion, garlic, ginger and nashi pear and cook, stirring, for 6-8 minutes. Add the curry powder and the plain flour and stir for 1 minute. Add the vegetable stock, soy sauce, honey and Worcestershire sauce and then whisk until smooth.
Reduce heat to low and cook, stirring occasionally, for 6-8 minutes or until thickened. Remove from the heat, set aside and keep warm.
Place the cabbage, pickling liquid and sesame oil into a bowl. Season with salt and pepper, gently toss to combine. Set aside to pickle.
Meanwhile, place the panko breadcrumbs and toasted white sesame seeds in a shallow bowl. Dust the tofu in plain flour, then shake off any excess. Place the beaten egg in a bowl. Dip each piece of tofu into the egg, and then in the crumb mixture to coat.
Pour 3cm vegetable oil into a large, non- stick frying pan. Place over medium- high heat. Working in two batches, cook the tofu for 3 minutes on each side, or until golden brown.
Divide the cooked sushi rice between bowls. Top with the crispy tofu and Katsu curry sauce. Serve with pickled cabbage, pickled ginger, purple basil and shichimi togarashi.
