Tofu Cutlet Curry
A delicious dish featuring crispy tofu cutlets served with a rich, aromatic curry sauce that’s both comforting and nutritious.
Equipment
- Large Frying Pan
- Baking Sheet
- Blender or immersion blender
Ingredients
- 1 each onion
- 4 cloves garlic
- 2 each carrots
- 1 inch ginger
- 1 Tbsp curry powder
- 1/4 tsp ground turmeric
- 1/2 tsp garam masala
- 1 Tbsp mirin or maple syrup
- 2 Tbsp soy sauce
- 1 Tbsp tomato puree
- 550 ml vegetable stock
- 550 g extra firm tofu
- 2 Tbsp plain flour
- 50 ml unsweetened almond milk
- 1 cup panko breadcrumbs
- to taste salt and pepper
- as needed rice of choice (sushi, basmati, or brown rice)
- 2 each spring onions
- as needed fresh coriander for garnish
- optional side salad
Instructions
- Heat a tablespoon of oil in a large frying pan over medium heat. Add diced onion and sauté until translucent.
- Incorporate crushed garlic, grated ginger, and sliced carrots. Cook for about 5 minutes.
- Sprinkle in curry powder, garam masala, and turmeric. Stir for another minute to release the spices' aroma.
- Add mirin, soy sauce, tomato puree, and vegetable stock. Mix well and let simmer for 10-15 minutes until carrots are softened.
- Blend the sauce until smooth, then return it to the pan on low heat.
- Cut tofu into four rectangular slices and pat dry. Set up three bowls: flour, almond milk, and seasoned panko breadcrumbs.
- Dip each tofu slice in flour, then almond milk, and coat with breadcrumbs.
- Fry the breaded tofu cutlets in a separate pan with oil over medium-high heat until golden brown.
- While tofu fries, cook rice according to package instructions.
- Once rice is ready and tofu is crispy, serve by slicing tofu and placing it over rice, drizzling with curry sauce. Garnish with coriander and spring onions.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.