Description
A comforting and flavorful dish featuring crispy tofu cutlets served with a rich and aromatic curry sauce over rice.
Ingredients
Scale
- 1 block of firm tofu
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 1/2 cup plant-based milk
- 1 tablespoon soy sauce
- 2 tablespoons cornstarch
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 2 carrots, sliced
- 1 potato, diced
- 2 cups vegetable broth
- 2 tablespoons curry powder
- Salt and pepper to taste
- Cooked rice for serving
Instructions
- Press the tofu to remove excess moisture, then slice it into cutlets.
- In three separate bowls, set up flour, plant-based milk (mixed with soy sauce), and panko breadcrumbs.
- Dip each tofu cutlet first in flour, then in the soy milk, and finally in panko breadcrumbs.
- Heat oil in a pan over medium heat and fry the tofu cutlets until golden and crispy on both sides. Remove and set aside.
- In the same pan, sauté the onion until translucent. Then add the carrots and potato, cooking for a few minutes.
- Add vegetable broth and curry powder, let it simmer until the vegetables are tender. Season with salt and pepper.
- Serve the crispy tofu cutlets over rice and pour the curry sauce on top.
Notes
Garnish with fresh herbs like cilantro or green onions for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying, Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 0mg
Keywords: tofu, curry, vegetarian, comfort food, Japanese cuisine
