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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tofu Katsu Curry
 Categories: Japanese, Tofu, Vegan
      Yield: 4 Servings
 
      2 c  Uncooked brown rice
           - (400 g); cooked according
           - to pkg instructions
      2    Onions; finely diced
      4    Carrots; peeled & sliced
      5 cl Garlic; finely chopped
      4 tb Plain flour
      2 tb Curry powder (medium)
      1 ts Garam masala
      5 c  Vegan stock (1200 ml)
      2 tb Soy sauce
      1 tb Maple or agave syrup
      2    Bay leaves
      2 lb Firm tofu (800 g);
           - drained & patted dry
      5 tb Plain flour
      5 tb Water
      2 c  Panko breadcrumbs (240 g);
           - +2 tb
           Vegetable oil;
           - for deep frying
 
  Preparation time: 20 minutes
  Cooking time: 45 minutes
  
  Crispy tofu, smooth curry sauce, and soft rice come together in this
  high-protein Japanese-inspired dish. It's golden, flavorful, and the
  kind of dinner that always hits the spot.
  
  Sauce:
  
  While the rice is cooking, fry the onion in a little oil until soft
  and golden.
  
  Add the carrots and sweat for 10 to 15 minutes (with the lid on)
  until they soften and begin to caramelize.
  
  Add the garlic and stir for a further 2 minutes.
  
  Stir in the flour, curry powder and garam masala and cook for 1
  minute.
  
  Pour in the stock slowly and gradually to avoid lumps.
  
  Add the soy sauce, vegan syrup and bay leaves. Bring to the boil then
  reduce the heat and simmer for 20 to 10 minutes so the sauce has
  thickened but is still pouring consistency.
  
  You can either keep the sauce chunky or pass it through a sieve if
  you'd prefer it smooth.
  
  Tofu:
  
  Slice each block of tofu in half lengthways and set aside.
  
  Mix the flour and water into a paste in a wide bowl and set aside.
  Add a little more flour or water if necessary, to create a thick,
  smooth paste.
  
  Empty the panko breadcrumbs into a separate wide bowl and set aside.
  
  Dip each chunk of tofu into the flour/water paste and make sure it is
  thoroughly coated.
  
  Immediately dip the tofu chunks into the bowl of panko breadcrumbs.
  Again cover thoroughly, pressing the breadcrumbs into the tofu.
  
  If you don't want to deep fry your tofu then heat the oven to 180?C /
  350?F/Gas Mark 4 and cook for 20 minutes, or until golden, turning
  once.
  
  Otherwise heat a medium saucepan half full (no more) of vegetable oil
  on a medium-high heat or use a deep fat fryer.
  
  Lower the tofu chunks into the hot fat and cook for a few minutes or
  until golden brown and crisp.
  
  Remove each piece with a metal slotted turner and place on kitchen
  roll to soak up the excess oil until ready to serve.
  
  Assembly:
  
  Divide the rice between 4 wide bowls or plates.
  
  Slice the tofu then divide between the plates and place over the bed
  of rice. Drizzle with the curry sauce.
  
  Recipe by Viva's Vegan Recipe Club (viva.org.uk)
  
  Recipe FROM: 
 
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