Katsu Curry

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat breadcrumbs add fiber, while regular breadcrumbs are often less expensive.

firm tofu

🥗Healthier: tempeh

💰Cheaper: silken tofu

Tempeh is higher in protein, while silken tofu is usually cheaper.

curry powder

🥗Healthier: homemade curry spice mix

💰Cheaper: cumin and turmeric

Homemade mixes can reduce costs and allow for customization.

coconut milk

🥗Healthier: coconut cream

💰Cheaper: almond milk

Almond milk is lower in calories, while coconut cream is richer.

Prepare the tofu by pressing it to remove excess moisture, then slice it into cutlets.

Set up a breading station with three bowls: one with flour, one with plant-based milk, and one with panko breadcrumbs.

Dip each tofu cutlet first in flour, then in plant-based milk, and finally coat with panko breadcrumbs.

Heat vegetable oil in a large skillet over medium heat until shimmering.

Fry the breaded tofu cutlets until golden brown on both sides, about 3-4 minutes per side.

Remove the cutlets and drain on paper towels to absorb excess oil.

In a separate pot, heat a little oil and sauté chopped onion, garlic, and ginger until fragrant.

Add diced carrots and potatoes, cooking for a few minutes until slightly softened.

Stir in curry powder and cook for another minute to release the flavors.

Pour in vegetable broth and coconut milk, then bring to a simmer.

Season with soy sauce, salt, and black pepper, adjusting to taste.

Let the curry simmer for about 15-20 minutes until the vegetables are tender.

Serve the fried tofu cutlets over rice, topped with the curry sauce and garnished with sliced green onions.

Cooking Techniques

Spice Level:

Allergens