Tofu Katsu Curry
"Skip the take-out and make this Tofu Katsu Curry at home! Enjoy the golden crispy tofu surrounded with fragrant Japanese-style curry sauce. A straight-forward dish that's ready in 40 minutes!..."
INGREDIENTS
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16 ounces extra firm tofu (, vacuum-packed if possible (*see note))
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3 tablespoons all-purpose flour
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1/4 cup non-dairy milk (, unsweetened)
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3/4 cup panko bread crumbs
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1 teaspoon granulated garlic ((or 1/2 teaspoon garlic powder))
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2 tablespoons nutritional yeast ((*optional))
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1/2 teaspoon salt (, more to taste)
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Fresh ground pepper (, to taste)
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Oil for frying ((about 2-3 tablespoons))
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2 tablespoons avocado oil (or preferred cooking oil)
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1 medium onion (, diced)
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1 tablespoon freshly grated ginger ((sub with frozen, jarred or paste))
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3 cloves garlic (, minced or crushed)
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1.5 tablespoons curry powder
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1/2 teaspoon turmeric powder
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2 tablespoons all-purpose flour
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1 1/4 cups vegetable broth (, low sodium)
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1/2 cup coconut milk (, full-fat (canned))
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1 tablespoon tamari (or soy sauce, low sodium)
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1 teaspoon maple syrup ((sub with preferred sweetener))
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1/2 teaspoon salt (, more to taste)
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Rice ((about 3 cups cooked))
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Green onion (, sliced)
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Cilantro (, chopped)
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Fresh salad
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