Tofu Katsu Curry combines the crispy delight of sesame-panko-crusted tofu with a hearty, flavorful curry sauce, making it a beloved dish in Japanese cuisine. This article explores how to create this dish from scratch, incorporating detailed steps and tips for achieving the perfect balance of textures and flavors.
Ingredients for Tofu Katsu Curry
Curry Roux
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons all-purpose flour
- 2 tablespoons curry powder
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 1/4 teaspoon cayenne (optional)
Curry
- 2 tablespoons extra-virgin olive oil, divided
- 8 ounces baby bella mushrooms, halved
- Kosher salt
- 1 small yellow onion, sliced
- 1 inch fresh ginger, thinly sliced
- 2 cups low-sodium vegetable broth or water
- 1 russet potato, peeled and cut into sixths
- 1 large carrot, cut into chunks
- 1 medium Fuji apple, peeled and grated
- 2 small Roma tomatoes, chopped
- Soy sauce, to taste
Tofu Katsu
- 1 (14-ounce) block firm tofu, frozen and defrosted
- Kosher salt
- 2/3 cup all-purpose flour
- 2/3 cup non-dairy milk
- 3/4 cup panko breadcrumbs
- 1 tablespoon Dijon mustard
- 3 tablespoons sesame seeds
- Vegetable oil, for frying
- Cooked rice, for serving
Directions
Making the Curry
Step 1: Prepare Curry Roux
- Heat 2 tablespoons of olive oil in a saucepan over medium heat.
- Gradually add flour, whisking constantly until golden and fragrant (1-2 minutes).
- Stir in curry powder, garam masala, coriander powder, and cayenne (if using), cooking until very fragrant. Set aside.
Step 2: Sauté Mushrooms
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Cook mushrooms undisturbed until golden on one side, then stir and season with salt. Remove from heat.
Step 3: Cook Onion and Ginger
- Heat remaining olive oil in a large pot over medium heat.
- Add sliced onion, season with salt, and cook until softened and golden.
- Add ginger and cook until fragrant.
Step 4: Prepare Curry
- Pour in vegetable broth or water, scraping up any browned bits.
- Bring to a boil, then reduce to a simmer.
- Whisk in portions of the prepared curry roux until dissolved.
- Add potato and simmer, partially covered, for 5 minutes.
Step 5: Add Vegetables
- Add carrots and half of the grated apple.
- Ensure vegetables are just covered with liquid, adding more water if needed.
- Simmer until carrots and potatoes are tender, about 8-10 minutes.
- Stir in cooked mushrooms, chopped tomatoes, and remaining grated apple.
- Season with soy sauce to taste.
Making Tofu Katsu
Step 1: Prepare Tofu
- Press tofu between paper towels to remove excess moisture.
- Cut into thinner rectangles and season with salt.
Step 2: Breading Station
- Set up three shallow bowls: one with flour, one with non-dairy milk mixed with Dijon mustard, and one with panko mixed with sesame seeds.
- Dredge each tofu piece in flour, then dip in milk mixture, coat with panko mixture, pressing gently to adhere.
Step 3: Fry Tofu
- Heat vegetable oil in a skillet over medium-high heat.
- Fry tofu until golden and crispy on both sides, about 4-6 minutes per side.
- Transfer to a rack to drain excess oil, then season with salt.
Serving
Step 1: Serve Tofu Katsu Curry
- Slice tofu and serve over cooked rice.
- Ladle curry sauce over the tofu.
- Enjoy your homemade Tofu Katsu Curry!
Conclusion
Tofu Katsu Curry is a delightful blend of textures and flavors, offering a crispy exterior with tender tofu and a rich, aromatic curry sauce. By following these detailed steps, you can recreate this Japanese favorite at home, impressing friends and family with your culinary skills. Whether for a cozy dinner or a special occasion, Tofu Katsu Curry is sure to satisfy and delight.