Vegan Tofu Katsu Curry

Por WoonHeng · 75 min

Ingredientes

Modo de preparo

1. Drain the tofu, wrap it in paper towels, weigh it down for 10-15 minutes, then put it back in its package and freeze overnight.
2. Thaw the tofu to room temperature and squeeze out the liquid. Cut into 2 large slabs (trimming the sides is optional) and season both sides generously with salt and pepper.
3. Set up three plates with flour, plant-based egg and panko. Coat each slab in flour, dip in the egg and let the excess drip off, then press into the panko until fully coated.
4. Heat ½ inch of oil in a large skillet over medium heat. The oil is ready when a small piece of panko sizzles when dropped in.
5. Slide the tofu into the oil and fry until golden, checking a corner with tongs. Turn and fry the other side; lower the heat slightly if it browns too fast.
6. Drain the katsu on a rack to keep it crisp.
7. Melt the butter in a pot over medium-low heat, whisk in the flour and stir for about 10-12 minutes until it turns brown. Add the garam masala, curry powder and cayenne, stir well, and set aside. (Skip this if using store-bought curry cubes.)
8. Sauté the mushrooms in butter until fragrant, then set them aside on a plate.
9. In the same pan with more oil, sauté the onions until caramelized. Add the carrots, potatoes and mushrooms, then cover with vegetable stock.
10. Bring to a boil with a lid on, then lower the heat and simmer until the potatoes are fork-tender.
11. Blend the apple into a puree.
12. Season the curry with soy sauce, salt, apple puree and peach preserves if using.
13. Pass the curry roux through a sieve and stir it into the broth; the broth will darken. Taste and adjust the seasoning.
14. Serve rice topped with katsu and ladle the curry over. Serve with shredded cabbage on the side.

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