JAPANESE TOFU PRESS RECIPES

Steps:

• Start preparing our simple tofu curry recipe by removing your block of extra firm tofu from the packet and pressing it in a tofu press to remove any excess water. If you don’t have a tofu press, wrap your tofu in paper towels and press it down firmly with a heavy object. Leave your block of tofu to press and drain for 20 minutes.
• In the meantime, you can prepare the Japanese curry sauce recipe. Dice your onions, then cook them in oil in a large skillet on the stovetop. When the onions start to soften, add minced garlic and grated ginger. Chop your carrots, and add them to the skillet too.
• Leave the veggies to cook for 5 minutes. Then you can measure out curry powder, garam masala, and turmeric. Mix the vegetables with the spices and let everything cook for another 2 minutes.
• When preparing Japanese curry from scratch, the next step is to pour in mirin and soy sauce, followed by tomato paste and vegetable stock. Give everything a good stir in the skillet, then allow everything to simmer together for 15 minutes.
• After 15 minutes, turn off the heat and move all the ingredients from the skillet, to a blender. Blend the ingredients, until you have a deliciously smooth curry sauce. If the curry sauce is too thick for you, then add a little extra vegetable stock to the mix and blend again.
• When you’re happy with the texture and consistency of the curry sauce, move it back into the same skillet you used earlier and leave it on low heat on the stovetop, ready to pour over your rice and tofu later.
• Now it’s time to prepare the breaded tofu (the katsu tofu element of our meal). First, slice your pressed and drained tofu into 4 rectangular slices. At the same time, you can leave your rice to boil in a large pot of water on the stovetop too.
• Next, place flour, almond milk, and panko breadcrumbs into 3 small, separate bowls. Take each slice of tofu in turn, and cover it in flour, then almond milk, and finally, panko breadcrumbs. Add a dash of salt and pepper to taste, then fire up another skillet and heat up 3 tbsp of oil.
• When the oil is hot, take your breadcrumb tofu pieces and place them gently into the oil to fry. Keep turning and frying each piece of tofu until it has a golden brown breadcrumb coating. Place the fried tofu onto paper towels to allow excess oil to drain.
• By now, your rice will be cooked too, so it’s time to serve your Japanese curry vegetarian tofu meal. Place rice on a plate, slice your tofu rectangles into thinner, diagonal strips, and arrange them on or around the rice. Pour over your curry sauce, then garnish with freshly chopped coriander and scallions to finish!

Steps:

• Place the block of tofu between sheets of paper towels. Set a plate on top; add a 3- to 5-pound weight to the plate. Press tofu for 15 minutes; drain and discard the accumulated liquid.
• Meanwhile, combine water, soy sauce, mirin, and dashi in a saucepan. Bring to a boil over medium heat. Remove from heat and set aside.
• Remove weight, plate, and paper towels. Cut tofu into 3/4-inch cubes. Place flour in a bowl and lightly coat tofu with flour.
• Heat oil in a heavy pot and fry tofu until golden-brown, 4 to 6 minutes. Fry in batches if necessary so as not to overcrowd the pot. Place fried tofu in a serving dish and pour sauce on top. Sprinkle with green onions.