Japanese curry with Tofu Katsu and steamed Japanese Rice 🍛
by thefoodietakesflight
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Recipe:
Tofu “Katsu”
(Makes Four katsu)
2 240g blocks recent additional agency tofu
1/2 tsp salt, or to style*
Canola oil, for frying (*Be aware: be at liberty 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)
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Batter
1/Four cup flour
1/2 tbsp + 1 tsp cornstarch
1/2 tsp baking powder
1/2 tsp salt
1/Four cup water
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Breading
1 cup japanese breadcrumbs, or extra as wanted
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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. Depart 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 elements till clean. This shall be a extremely 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 scorching (you’ll be able to take a look at this by placing somewhat 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
