Katsu curry with tofu

Method

1. Heat the oven to 200°C (180°C fan) and line a baking tray with baking paper. If the tofu was not pressed this morning, slice it 1 cm thick and press it between two plates under a weight for 10 minutes.
2. In a shallow bowl, whisk 2 tablespoons of the plain flour with half the soy sauce and 3 tablespoons of water into a smooth batter. Dip each tofu slice in the batter, then press it firmly into the breadcrumbs to coat.
3. Lay the tofu on the tray and drizzle with half the olive oil. Bake for 25 minutes, turning once, until golden and crisp.
4. Meanwhile, chop the onion and carrots finely. Warm the remaining oil in a pan over a medium heat and cook them with a pinch of salt for about 8 minutes until soft.
5. Stir in the curry powder and the remaining flour and cook for 1 minute. Add 400 ml of water a little at a time, stirring so no lumps form, then add the rest of the soy sauce.
6. Simmer the sauce for 10 to 12 minutes, until the carrots are very soft and the sauce has thickened, then blend until smooth.
7. In the meantime, rinse the rice in a sieve and put it in a small lidded pan with 300 ml of cold water and a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 12 minutes, then turn off the heat and leave it covered.
8. Fluff the rice with a fork and divide it between two plates. Slice the tofu into strips, lay it over the rice and pour the sauce alongside.

Tip Press the breadcrumbs on firmly with your palm, and leave the tofu alone until the first turn so the coating stays on.

Photo made with AI.

From Nosha · nosha.app