Tofu Katsu Curry

Instructions

1. Prepare the tofu
   Slice each tofu block into 4 equal slabs about 1/2-inch thick. Place them on paper towels and press with a heavy object for at least 15 minutes to remove excess moisture. Pat dry.
2. Set up breading station
   Prepare three shallow dishes: one with flour seasoned with salt and pepper, one with milk, and one with panko breadcrumbs. Dredge each tofu piece in flour, dip in milk, then coat thoroughly with panko, pressing gently to adhere.
3. Fry the tofu katsu
   Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat. Once hot (350°F/175°C), fry the breaded tofu pieces for 3-4 minutes per side until golden brown and crispy. Transfer to a wire rack to drain excess oil.
4. Start the curry sauce
   In a large pot, heat 2 tablespoons of oil over medium heat. Add onions and sauté for 5 minutes until translucent. Add garlic and ginger, cooking for another minute until fragrant.
5. Add vegetables
   Add carrots and potatoes to the pot, stirring to coat with oil. Cook for 2-3 minutes. Add the grated apple and stir to combine.
6. Simmer the curry
   Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes or until vegetables are tender. Break curry roux blocks into pieces and add to the pot, stirring until completely dissolved and sauce is thickened. If using curry powder, mix with 2 tablespoons of water to form a paste before adding.
7. Assemble and serve
   Slice the tofu katsu into strips. Serve over steamed rice, pouring the curry sauce over half of the katsu, leaving some crispy tofu exposed. Garnish with chopped green onions if desired.