Tofu Katsu and Japanese Curry

The curry was kind of bland but that was probably my fault for the type of curry that I used. The katsu, though, was delicious. I slightly tweeked it. After squeezing the extra water out, I let it marinate in Mr. Yoshidas original sauce then squeezed that out. Honestly, for my left overs, I just ate these by themselves as a snack.

I definitely cut the tofu up wrong 🤣 and messed up a bit as it was my first time using a wet batter and breadcrumbs, but it still turned out very good and crispy! I used cayenne pepper instead of paprika and added garlic powder, ginger powder, and onion powder to the batter. I seasoned everything by eye. For the curry i used the japanese golden curry, its vegan friendly and super good! I also like to mix up a litle bit of cornstarch with water and then add it into the curry to thicken it up a bit.

Make sure the tofu slice is thin!!

I tried making homemade curry sauce and it felt too mild. Will try to repeat it next time with store-bought curry cubes. Also, added mushroom, which turned out very nice

It was good but definitely needed to be doctored up spice wise. Would make it again

So tasty! The texture of the tofu is spot on. I recommend mixing the batter in a bowl and then tipping it into a plate that has some depth to dip the tofu slabs easily. I added maybe another fifth of a cup of water to the batter for just a little bit more flow. I'm not sure if tofu blocks are sold in the same sizes around the world, but a third of a block was a lot of tofu for one person. If you wanted to up the seasoning game, I would press some salt and pepper into the tofu before dipping, and adding the paprika to the batter is probably a must.

This is soooo good! It really takes 50 minutes but it is worth it!

yum. i seasoned the breadcrumbs and it was sooo scrumptious

Tofu and batter were bland; maybe marinate tofu and spice up the batter mix next time, use carbonated water to make batter less thick

I'd recommend doubling the amount of curry. Otherwise, super easy and super tasty.

This was surprisingly good! I was not sure about it and only made it as my eggplant was about to go off but so glad i did.

Loved this! I am not a vegan, but my fiancé and I like to try vegan options when we can. I honestly think the tofu katsu is brilliant and so easy. The batter is delicious! I did what someone else did and used the extra batter for some extra eggplant. Amazing! The curry was also delicious. I’ve never had Japanese curry before, and I didn’t have any curry cubes, but I bought some curry powder and added it to the broth until I felt it had a good flavor going, and I added chicken broth (you could also use vegetable broth) to add some richness and saltiness. It turned out phenomenal. All in all, I loved this recipe! My only issue was I actually had way too much eggplant. I had two medium eggplants, but felt it was just way too much. I think one medium eggplant or two small eggplants would make more sense. I had to add a 3 extra cups of water for the amount of eggplant I had and still had about an extra cup or two of eggplant that was unused.

Yum! Really enjoyed this one. Maybe less water next time - curry was full of flavour but not very thick. Used the medium curry which wasn’t hot at all. Used leftover tofu batter on some eggplant which worked well

I couldn't find a curry block so I used 2 packets of Yo! Sushi katsu curry sauce and it worked fine. I'd probably use 3 next time just because it took so long to reduce with the water to sauce ratio. I thought I was being smart by doing the tofu first because it needs 15 mins resting but because the curry took longer than expected they ended up being served luke warm. Next time I'll prep everything in advance (including battering and breadcrumming the tofu) then start the curry and tofu at the same time.