Japanese curry with Tofu Katsu and steamed Japanese Rice 🍛
Ingredients:
- 2 240g blocks fresh extra firm tofu
- ½ tsp salt, or to taste*
- Canola oil, for frying
- ¼ cup flour
- ½ tbsp + 1 tsp cornstarch
- ½ tsp baking powder
- ½ tsp salt
- ¼ cup water
- 1 cup japanese breadcrumbs, or more as needed
For the Tofu “Katsu” (Makes 4 katsu):
For the Batter:
For the Breading:
Cooking Directions:
- Drain water from the tofu by wrapping them in paper towels and then placing a heavy flat surface (a board or plate) on top of each. Leave for 15 minutes until water has been absorbed by the towels.
- Slice each tofu into two ¾-inch thick square slabs. Sprinkle with salt as needed.
- Prepare the batter by mixing all the ingredients until smooth. This will be a really thick batter. In another plate or tray, add the breadcrumbs.
- Place each tofu in the batter then coat into the breadcrumbs. Repeat this step for the rest of the tofu.
- Heat the oil in a frying pan. Once hot (you can test this by putting a little bread crumbs), add in the tofu. Fry for around 6-8 minutes over medium heat until golden brown. Take out of the oil then turn off the heat.
- Let cool for 5-8 minutes then slice diagonally into strips.