Ingredients
-
For the Tofu Katsu
-
- 1 block extra-firm tofu, pressed and sliced into cutlets extra-firm tofu- 1 block extra-firm tofu, pressed and sliced into cutlets
-
- 1/2 cup unsweetened soy milk unsweetened soy milk- 1/2 cup unsweetened soy milk
-
- 1 tablespoon cornstarch cornstarch- 1 tablespoon cornstarch
-
- 1 tablespoon tamari (or soy sauce) tamari- 1 tablespoon tamari (or soy sauce)
-
- 1 cup panko breadcrumbs (use gluten-free if needed) panko breadcrumbs- 1 cup panko breadcrumbs (use gluten-free if needed)
-
- 1 teaspoon toasted sesame seeds toasted sesame seeds- 1 teaspoon toasted sesame seeds
-
- 1 teaspoon garlic powder garlic powder- 1 teaspoon garlic powder
-
- 1 teaspoon onion powder onion powder- 1 teaspoon onion powder
-
- Salt and pepper to taste pepper- Salt and pepper to taste
-
For the Curry Sauce
-
- 1 yellow onion, finely chopped yellow onion- 1 yellow onion, finely chopped
-
- 2 cloves garlic, minced garlic- 2 cloves garlic, minced
-
- 1 medium carrot, diced carrot- 1 medium carrot, diced
-
- 1 medium potato, diced potato- 1 medium potato, diced
-
- 1 small apple, peeled and grated apple- 1 small apple, peeled and grated
-
- 2 tablespoons tomato paste tomato paste- 2 tablespoons tomato paste
-
- 2 tablespoons mild curry powder curry powder- 2 tablespoons mild curry powder
-
- 2 cups vegetable broth vegetable broth- 2 cups vegetable broth
-
- 1 tablespoon tamari (or soy sauce) tamari- 1 tablespoon tamari (or soy sauce)
-
- 1 tablespoon maple syrup maple syrup- 1 tablespoon maple syrup
-
- 1 teaspoon grated ginger ginger- 1 teaspoon grated ginger
-
- 1 teaspoon garam masala garam masala- 1 teaspoon garam masala
-
- 1 tablespoon cornstarch mixed with 2 tablespoons water cornstarch- 1 tablespoon cornstarch mixed with 2 tablespoons water
-
For the Shiso Rice
-
- 1 cup short-grain Japanese rice short-grain japanese rice- 1 cup short-grain Japanese rice
-
- 1 1/4 cups water water- 1 1/4 cups water
-
- 1 tablespoon rice vinegar rice vinegar- 1 tablespoon rice vinegar
-
- 2 fresh shiso leaves, finely chopped (or use basil if unavailable) shiso leaves- 2 fresh shiso leaves, finely chopped (or use basil if unavailable)
-
For the Pickled Daikon
-
- 1 cup daikon radish, julienned daikon radish- 1 cup daikon radish, julienned
-
- 1 tablespoon rice vinegar rice vinegar- 1 tablespoon rice vinegar
-
- 1 tablespoon maple syrup maple syrup- 1 tablespoon maple syrup
-
- 1/2 teaspoon salt salt- 1/2 teaspoon salt
Directions
Prepare each component in parallel for efficiency: start rice and tofu first, then curry and pickles. Assemble just before serving for best texture. For gluten-free, use gluten-free panko. Shiso can be replaced with basil or mint if unavailable. For a spicier curry, add chili flakes.
Steps
|
1
Done
|
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. |
|
2
Done
|
For the tofu katsu: Combine soy milk, 1 tbsp cornstarch, and 1 tbsp tamari in a shallow bowl. In another bowl, mix panko, sesame seeds, garlic powder, onion powder, salt, and pepper. |
|
3
Done
|
Dip tofu cutlets in the wet mixture, then coat in the panko mixture. Arrange on baking sheet. Bake for 25–30 minutes, flipping halfway, until golden and crispy. |
|
4
Done
|
For curry sauce: Sauté onion in a splash of broth until soft. Add garlic, carrot, potato, and apple, and cook for 5 mins. Stir in tomato paste and curry powder, and cook 2 mins. |
|
5
Done
|
Add broth, tamari, maple syrup, ginger, and garam masala. Simmer 15 mins until veggies are tender. Stir in cornstarch slurry to thicken. Adjust seasoning. |
|
6
Done
|
For shiso rice: Rinse rice until water runs clear. Cook rice with water (using your preferred method). When done, gently fold in rice vinegar and chopped shiso. |
|
7
Done
|
For pickled daikon: Toss daikon with rice vinegar, maple syrup, and salt. Let sit for at least 10 mins. |
|
8
Done
|
To serve: Plate shiso rice, top with tofu katsu slices, ladle over curry sauce, and garnish with pickled daikon. |
