Ingredients:

  • 450g extra-firm tofu, pressed for 30 minutes
  • 60g all-purpose flour
  • 120ml unsweetened soy milk
  • 100g panko breadcrumbs
  • 1 tsp garlic powder
  • 0.5 tsp sea salt
  • 2 tbsp neutral oil
  • 1 large yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 small Fuji apple, peeled and grated
  • 2 tbsp Japanese curry powder
  • 1 tbsp tomato paste
  • 500ml vegetable stock
  • 1 tbsp soy sauce
  • 300g steamed jasmine rice
  • Pickled red ginger (Beni Shoga) to serve
  • Finely shredded green cabbage to serve

Instructions:

  1. Slice the pressed tofu into 1.5cm thick steaks. Pat dry and season both sides with sea salt and garlic powder.
  2. In a saucepan over medium heat, sauté the onion until translucent. Add garlic, ginger, and grated apple; cook for 2 minutes.
  3. Stir in the curry powder and tomato paste. Add the vegetable stock and soy sauce. Simmer for 15-20 minutes until carrots are tender.
  4. Optional: Use an immersion blender to pulse the sauce into a smooth, thick consistency.
  5. Prepare three bowls: one with flour, one with soy milk, and one with panko. Coat tofu in flour, dip in milk, then press firmly into the panko.
  6. Heat 2 tbsp oil in a skillet over medium-high heat. Fry tofu for 4 minutes per side until golden brown and crispy.
  7. Slice the tofu katsu into strips and serve over steamed rice with a generous amount of curry sauce, cabbage, and pickled ginger.