Tofu Katsu Curry with Rice

Crisp oven-baked tofu katsu is sliced and served over steamed rice with tender vegetables in a savory Japanese-style curry sauce.

Prep: 30 min · Cook: 40 min · Yield: 4 · Method: Oven

Ingredients

• 28 ounces (794 g) extra-firm tofu
• 0.75 cup (95 g) all-purpose flour
• 2 large eggs
• 1.5 cups (90 g) panko breadcrumbs
• 1 teaspoon (3 g) garlic powder
• 2 teaspoons (12 g) kosher salt
• 0.5 teaspoon (1 g) black pepper
• 1 medium yellow onion
• 2 medium carrots
• 2 medium yukon gold potatoes
• 4 ounces (113 g) japanese-style curry roux
• 4 cups (960 ml) low-sodium vegetable broth
• 6 cups (about 1.1 kg) cooked white rice
• 1 as needed neutral cooking oil spray

Cooking instructions

1. Wrap the tofu in a clean kitchen towel or paper towels. Place it between plates or a cutting board weighted with a heavy pan and press for 20 minutes. Heat the oven to 425°F (220°C) and line a baking sheet with parchment; lightly spray the parchment with oil. (about 20 min) — 425°F (220°C)
2. Cut the pressed tofu into 8 equal slabs. Put the flour in one shallow bowl, whisk the eggs in a second, and combine the panko, garlic powder, 1 teaspoon salt, and pepper in a third. Coat each tofu slab in flour, dip in egg, then press into the seasoned panko. Arrange on the prepared sheet and spray the tops lightly with oil. (about 8 min) — 425°F (220°C)
3. Bake the tofu for 25 to 30 minutes, turning carefully halfway through, until deeply golden and crisp. The tofu is ready when hot throughout and reaches at least 165°F (74°C) in the center if checked with an instant-read thermometer. (about 30 min) — 425°F (220°C)
4. While the tofu bakes, cut the onion into thin wedges, the carrots into 1/2-inch (1-cm) rounds, and the potatoes into 1-inch (2.5-cm) pieces. Add them and the broth to a large saucepan. Bring to a boil, then reduce to a simmer and cook until the vegetables are tender, about 15 minutes. (about 15 min) — Simmer
5. Turn off the heat. Break the curry roux into the saucepan and stir until completely dissolved. Return to low heat and simmer for 5 minutes, stirring often, until smooth and thickened. Do not boil vigorously after adding the roux. (about 5 min) — Low heat
6. Slice the baked tofu. Divide the cooked rice among four bowls, spoon the vegetable curry alongside or over the rice, and top with the sliced tofu. Serve hot. (about 3 min) — Hot