Katsu Tofu Curry

Ingredients

• 1 x Marion’s Kitchen Katsu Curry Meal Kit
• – PANKO BREADCRUMBS
• – JAPANESE CURRY
• 450 g firm tofu
• 1/4 cup plain flour
• 2 eggs, lightly whisked
• 2 tbsp vegetable oil, plus extra for shallow-frying
• 1 onion, finely sliced
• 1 carrot, peeled and cut into small chunks
• 1 potato, peeled and cut into small chunks
• 2 cups water
• steamed rice, to serve
• finely sliced spring onion, to serve

Instructions

1. 1

   Pat the tofu dry with a paper towel, then slice into thick rectangles. Place the tofu pieces on a plate lined with a paper towel and press gently to remove as much moisture as possible.

2. 2

   Place the flour, eggs and Panko Breadcrumbs from the kit into three separate bowls. Coat each tofu piece in flour, dip into the egg, then press into the panko breadcrumbs until evenly coated.

3. 3

   Heat 2 tablespoons of vegetable oil in a medium saucepan over medium-high heat. Add the onion, carrot and potato, then cook for 3-4 minutes or until the onion has softened slightly.

4. 4

   Add the water and Japanese Curry from the kit. Stir to combine, then bring to a simmer. Reduce the heat to medium and cook for 10-2 minutes, or until the vegetables are tender and the sauce has thickened.

5. 5

   Heat enough vegetable oil for shallow-frying in a large frying pan over medium-high heat. Cook the crumbed tofu for 2-3 minutes each side, or until golden and crispy. Transfer to a wire rack or paper towel-lined plate to drain.

6. 6

   Divide the steamed rice among serving bowls. Slice the tofu katsu and place on top, then spoon over the Japanese curry sauce and vegetables. Finish with spring onion and serve immediately.