TOFU KATSU RECIPE RECIPES

Steps:

• Begin by heating 2 tbsp of frying oil in a skillet. When the oil is hot, fry your chopped onions until they are starting to soften. Next, add your minced garlic cloves, followed swiftly by grated ginger. Allow the ingredients to fry for around 2 minutes.
• Now add your sliced carrots and apple, alongside curry powder and garam masala. Give all the ingredients a vigorous stir while frying for 2 more minutes.
• Measure out 1 cup of warm water and use it to dissolve 1 tbsp of miso paste. When dissolved, pour this into the skillet with your other ingredients.
• Lower the heat on the stovetop and allow the ingredients to simmer for around 15 minutes. You need the carrots and apples to soften up.
• Once ready, pour your mixture into a blender to blend the ingredients into a smooth sauce. At this stage, you can add in soy sauce, rice vinegar, and mirin for extra flavour.
• Start by pressing any excess water from your block of tofu. Use a tofu press for the best results. When satisfied, slice your pressed block of tofu into 4 evenly sized slices.
• Measure out 4 tbsps of soy sauce into a bowl, and leave the tofu to marinate in the soy sauce while you coninue to prepare the rest of the dish. You can turn the tofu every now and then.
• Now you need to prepare 2 large plates. Cover the first plate in flour and place panko breadcrumbs on the second plate. You can mix in a little salt with the panko breadcrumbs for seasoning.
• Take a large, shallow bowl and pour in your aquafaba.
• Place a wok on the stovetop and heat up frying oil (you need enough oil to cover your tofu pieces).
• While the oil is heating up, it’s time to coat your tofu. First, give each piece a good coating of flour. Then dip the tofu into the aquafaba before finally coating in panko breadcrumbs.
• Once coated, place each piece of tofu into the frying oil in the bottom of the wok.
• Each piece of tofu needs to fry for at least 2 minutes on either side. Remove from the oil when the breadcrumbs are golden brown, and allow to drain on kitchen towels.
• Repeat until all of your tofu katsu is ready.
• Serve your tofu katsu pieces with recommended garnishes, rice, and a heap of curry sauce!

Steps:

• Make the katsu: Heat oven to 425 degrees. Grease 2 large rimmed baking sheets with the oil. Put cornstarch, eggs and bread crumbs in three separate shallow bowls, and add 3/4 teaspoon of the granulated onion to each bowl. Season all with salt and pepper and mix well. Add 3 tablespoons oil to the bread crumbs and mix well.
• Working with one piece at a time, dust tofu in cornstarch, then dredge in egg, shaking off excess. Press in bread crumbs to evenly coat. Arrange on one baking sheet, and transfer to oven. Bake until golden and crisp, 15 minutes.
• Place mushrooms on second baking sheet, season with salt and pepper and toss with the remaining 2 tablespoons oil. Bake until golden, 12 minutes.
• Make the quinoa: Meanwhile, in a medium saucepan, combine quinoa with enough water to cover by 2 inches. Bring to a boil and cook until the quinoa is tender, about 8 minutes. Drain, then return quinoa to the pan. Cover and let stand for 10 minutes; fluff into a large bowl.
• In a small bowl, combine tahini, oil, lemon juice, mustard, soy sauce, garlic and 1/2 cup plus 2 tablespoons of water. Whisk together and season with salt and pepper.
• To the quinoa, add mushrooms, cauliflower, parsley and 1 cup of the dressing and mix well. Season with salt and pepper.
• Divide quinoa in bowls and top with tofu. Serve with remaining sauce for drizzling on tofu and lemon wedges, if desired.