Ingredients:

  • 1 tbsp Neutral oil
  • 1 Large yellow onion, finely minced
  • 2 medium Carrots, peeled and sliced into half-moons
  • 2 cloves Garlic, minced
  • 1 inch Fresh ginger, grated
  • 1 tbsp Tomato paste
  • 2 tbsp All-purpose flour
  • 1.5 tbsp Japanese curry powder
  • 600ml Vegetable stock
  • 1 tbsp Soy sauce
  • 1 tbsp Maple syrup
  • 1/2 Small apple, peeled and finely grated
  • 800g Extra-firm tofu, pressed for 20 minutes
  • 50g Cornstarch
  • 80ml Unsweetened soy milk
  • 100g Panko breadcrumbs
  • 1 tsp Garlic powder
  • Salt and cracked black pepper to taste
  • 0.5 cup Oil for shallow frying
  • 300g Cooked short-grain Japanese rice
  • Pickled red ginger (Beni Shoga) for garnish
  • 2 Fresh scallions, thinly sliced

Instructions:

  1. Sauté the aromatics. Heat 1 tbsp oil in a saucepan and add the minced onion and carrots. Cook for about 8 minutes until the onions are translucent and slightly golden.
  2. Add the flavor boosters. Stir in the garlic, ginger, and tomato paste. Cook for 2 minutes until the paste turns a deep brick red.
  3. Build the roux. Sprinkle the flour and Japanese curry powder over the vegetables. Stir constantly for 2 minutes until it smells toasted and nutty.
  4. Simmer the velvet. Gradually whisk in the 600ml vegetable stock. Add the soy sauce, maple syrup, and grated apple. Simmer on low for 15 minutes until the sauce coats the back of a spoon.
  5. Slice the tofu. Cut the pressed 800g tofu into 1/2 inch thick slabs. Season lightly with salt and pepper.
  6. Set up the stations. Place cornstarch in one bowl, soy milk in a second, and the panko mixed with garlic powder in a third.
  7. Dredge the slabs. Coat each piece of tofu in cornstarch, dip in soy milk, and then press firmly into the panko until completely covered and shaggy.
  8. Fry the katsu. Heat 0.5 cup oil in a large skillet over medium high heat. Fry the tofu for 3-4 minutes per side until the crust is a deep golden brown and shatters when tapped.
  9. Rest the protein. Transfer the fried tofu to a wire rack immediately.
  10. Plate and serve. Place a portion of 300g cooked rice on a plate, pour a generous amount of sauce over half the rice, and top with the sliced katsu. Garnish with beni shoga and sliced scallions.