Yields4 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins
Check out this recipe essential for all tofu lovers! Made even better with our avocado oil, you can find the full method and instructional video here:
For Tofu Katsu 1 pack Firm Tofu, sliced in 1cm / 0.4in thick ½ cup plain flour 2 Tbsp water 1 cup breadcrumbs
Avocado Cooking Oil for frying
For Curry 2 onions, sliced 2 cloves garlic, minced 1 Tbsp minced ginger 2-3 baby carrots, sliced 1 apple, cut into small pieces 2 tsp Apple syrup 4 Tbsp soy sauce 2 Tbsp miso paste 1 Tbsp curry powder 1 tsp Garam Masala A drizzle of Avocado Cooking Oil Salt Pepper
To serve 4 portions cooked rice A bunch of Asian greens such as Kailaan, blanched A handful Micro Herbs, optional
Heat a drizzle of Avocado cooking oil in a deep non-stick frying pan over medium high heat. Add onion and sauté until almost translucent. Add garlic and ginger. Stir fry for a further 2 minutes. Add the carrot, apple, curry powder and garam masala. Continue to stir fry for 1 minute.
Add a cup of water and lower the heat. Cover and simmer for 15 minutes or until the onion, carrots and apples are very soft. In a small bowl, dissolve miso with a little cooking liquid from the pan then mix in along with soy sauce and brown rice syrup. Taste and season with salt & pepper. Blend in a blender/food processor or with a hand held blender to make a smooth curry sauce.
While the curry is cooking make the tofu katsu. In a shallow bowl, mix flour and water to make a “glue”. Dip the tofu in the flour mixture, then coat with the breadcrumb coating mix. Make sure each tofu slice is completely covered with breadcrumbs. Deep fry in medium hot oil until crisp and golden. Drain on kitchen towel and set aside.
Serve tofu katsu on a bed of rice and curry sauce with blanched greens.