Tofu Katsu Curry
In case you benefit from the texture and taste of tofu, you would like this dish. Crunchy and savory!
Substances:
1 field agency tofu
1 egg (crushed)
1/2 cup panko breadcrumbs
1/four cup flour
Curry:
1/2 onion (diced)
four small potatoes (cubed)
three carrots (diced)
1/2 pack S&B Japanese curry paste
Wrap the tofu with layers of paper towel, put some weight on the highest, let it sit for some time to press out the surplus water.
Lower the tofu into four items. Season them with salt and pepper.
Coat the tofu within the order of flour, egg and panko breadcrumbs . Ensure that shake off the surplus flour earlier than dipping the tofu steak into the egg.
Fry with scorching oil (~1cm deep) in a pan, at median/low warmth till golden, flip and fry the opposite aspect.
Observe the instruction on the curry paste package deal to make the curry.
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