Crispy Tofu Katsu Curry With Sticky Rice & Seasonal Mixed Leaves In Sweet Miso Dressing
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Boil your kettle and take out two saucepans and a frying pan.Ā
STEP 2
Place the sushi rice in a small saucepan and pour over 2.5 times its volume of hot water from the kettle. Bring to the boil, then reduce the heat to low, cover, and cook for 8-10 minutes, or until tender but still slightly al dente. Keep the lid on to let it steam once cooked.
STEP 3
Place your other saucepan over medium-low heat, add the katsu curry sauce, and warm until piping hot.
STEP 4
Take out two large bowls. In one bowl, add the katsu batter mix and measure out 40ml of plant milk (or 80ml for a 4-person portion). If you donāt have milk, water will work too. Slowly add the liquid, stirring until you have a thick batter. Season well with salt and pepper, and mix thoroughly until combined.
In the second bowl, add the panko breadcrumbs and season with salt and pepper. Cut the tofu into four equal slices lengthwise, and pat each piece dry with kitchen towel. Coat the tofu in the batter, then dredge in the panko, pressing gently so all sides are evenly covered.
STEP 5
Add about 1 cm of neutral oil to the frying pan and place over medium-low heat. (You can use just a drizzle of oil if you prefer, but the tofu wonāt get as crispy.) When the oil is hot enough to sizzle when a small amount of panko is dropped in, carefully place the coated tofu in the pan. Turn as each side becomes golden and crispy, cooking for around 5 minutes in total. Remove and place on kitchen paper to drain any excess oil, then cut each piece into 2cm-thick slices.
STEP 6
To serve, divide the sushi rice between serving bowls and spoon over the katsu curry sauce. Top with the tofu katsu and serve alongside the mixed leaf salad tossed in miso vinaigrette. Enjoy!
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Crispy Tofu Katsu Curry With Sticky Rice & Seasonal Mixed Leaves In Sweet Miso Dressing
Crispy Tofu Katsu Curry With Sticky Rice & Seasonal Mixed Leaves In Sweet Miso Dressing
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Boil your kettle and take out two saucepans and a frying pan.Ā
STEP 2
Place the sushi rice in a small saucepan and pour over 2.5 times its volume of hot water from the kettle. Bring to the boil, then reduce the heat to low, cover, and cook for 8-10 minutes, or until tender but still slightly al dente. Keep the lid on to let it steam once cooked.
STEP 3
Place your other saucepan over medium-low heat, add the katsu curry sauce, and warm until piping hot.
STEP 4
Take out two large bowls. In one bowl, add the katsu batter mix and measure out 40ml of plant milk (or 80ml for a 4-person portion). If you donāt have milk, water will work too. Slowly add the liquid, stirring until you have a thick batter. Season well with salt and pepper, and mix thoroughly until combined.
In the second bowl, add the panko breadcrumbs and season with salt and pepper. Cut the tofu into four equal slices lengthwise, and pat each piece dry with kitchen towel. Coat the tofu in the batter, then dredge in the panko, pressing gently so all sides are evenly covered.
STEP 5
Add about 1 cm of neutral oil to the frying pan and place over medium-low heat. (You can use just a drizzle of oil if you prefer, but the tofu wonāt get as crispy.) When the oil is hot enough to sizzle when a small amount of panko is dropped in, carefully place the coated tofu in the pan. Turn as each side becomes golden and crispy, cooking for around 5 minutes in total. Remove and place on kitchen paper to drain any excess oil, then cut each piece into 2cm-thick slices.
STEP 6
To serve, divide the sushi rice between serving bowls and spoon over the katsu curry sauce. Top with the tofu katsu and serve alongside the mixed leaf salad tossed in miso vinaigrette. Enjoy!
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Description
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Boil your kettle and take out two saucepans and a frying pan.Ā
STEP 2
Place the sushi rice in a small saucepan and pour over 2.5 times its volume of hot water from the kettle. Bring to the boil, then reduce the heat to low, cover, and cook for 8-10 minutes, or until tender but still slightly al dente. Keep the lid on to let it steam once cooked.
STEP 3
Place your other saucepan over medium-low heat, add the katsu curry sauce, and warm until piping hot.
STEP 4
Take out two large bowls. In one bowl, add the katsu batter mix and measure out 40ml of plant milk (or 80ml for a 4-person portion). If you donāt have milk, water will work too. Slowly add the liquid, stirring until you have a thick batter. Season well with salt and pepper, and mix thoroughly until combined.
In the second bowl, add the panko breadcrumbs and season with salt and pepper. Cut the tofu into four equal slices lengthwise, and pat each piece dry with kitchen towel. Coat the tofu in the batter, then dredge in the panko, pressing gently so all sides are evenly covered.
STEP 5
Add about 1 cm of neutral oil to the frying pan and place over medium-low heat. (You can use just a drizzle of oil if you prefer, but the tofu wonāt get as crispy.) When the oil is hot enough to sizzle when a small amount of panko is dropped in, carefully place the coated tofu in the pan. Turn as each side becomes golden and crispy, cooking for around 5 minutes in total. Remove and place on kitchen paper to drain any excess oil, then cut each piece into 2cm-thick slices.
STEP 6
To serve, divide the sushi rice between serving bowls and spoon over the katsu curry sauce. Top with the tofu katsu and serve alongside the mixed leaf salad tossed in miso vinaigrette. Enjoy!
