cury very tasty
KATSU
Press tofu blocks and slice them in half longways. Pour some soy sauce on a plate and put the tofu slices on the soy sauce to let them marinate. Flip them every once in a while while you cook.
Prepare 4 plates. Pour about ½ cup of flour on the first one. Season the flour with generous amount of salt and pepper. Pour corn starch and water onto the second plate. Pour breadcrumbs and a handful of white sesame seeds (if using) onto the third plate and line the fourth plate with double layer of paper towel.
Fill a small frying pan or the bottom of a wok with frying oil and let it heat up.
Dredge tofu in seasoned flour first, then in cornstarch and finally in breadcrumbs. Press the breadcrumbs into the slices and shake each piece gently before putting onto hot oil to allow excess breadcrumbs to come off.
Fry for about 1-2 minutes on each side – until the coating becomes golden brown. Place freshly fried pieces on a plate with a kitchen towel to get rid of excess oil. You can also keep them warm in a 100 degree oven in the meantime.
CURRY
Add oil to a pot and heat over medium high heat.
Add onion and sauté for a few minutes or until the onion becomes translucent and edges start getting slightly burnt.
Add potatoes and carrots into the pot and stir for a couple of minutes or until the surface of the vegetables starts getting cooked.
Add water and turn the heat up to bring it to a boil. Then reduce the heat to medium low and simmer for about 7 minutes or until the vegetables are nearly cooked through.
Break the curry roux cake into small blocks along the lines and add them into the pot. Stir gently to blend the curry roux.
Reduce the heat to low, place a lid on and cook for about 10 minutes or until the curry roux is completely dissolved. Stir occasionally as the curry tends to stick to the bottom of the pot.
Check the consistency of the sauce. It should be like béchamel sauce. If it's too thick, adjust with some water. If too thin, cook further without the lid. It will thicken when cooled down as well.
Serve with rice, a simple green salad, curry, and katsu.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (487g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 521 | ||
Calories from Fat: 37 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.2g | 6 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 572.7mg | 20 % | |
Potassium 1003.8mg | 26 % | |
Total Carbohydrate 108.5g | 32 % | |
Dietary Fiber 5.8g | 23 % | |
Sugars, other 102.6g | ||
Protein 12.6g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 521
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