Dairy-Free Japanese Curry Rice with Tofu Katsu

Ingredients

• 1 block Firm Tofu
• 1 cup Gluten-Free Panko Breadcrumbs
• 1/2 cup Gluten-Free All-Purpose Flour
• 2 tbsp Egg Replacer
• 4 oz Japanese Curry Roux (Dairy-Free)
• 4 cups Vegetable Broth
• 1 medium Onion
• 1 medium Carrot
• 1 medium Potato
• 4 cups Cooked Rice
• 2 tbsp Vegetable Oil

Instructions

1. 1Place the 1 block Firm Tofu on a clean surface and press firmly to remove as much excess water as possible. Cut the pressed tofu into 4 equal cutlets.
2. 2Prepare the tofu katsu by first coating each tofu cutlet in the 1/2 cup Gluten-Free All-Purpose Flour, shaking off any excess. Then, dip each floured cutlet into the 2 tbsp Egg Replacer mixture, letting any excess drip off. Finally, press each cutlet into the 1 cup Gluten-Free Panko Breadcrumbs, ensuring it is fully coated.
3. 3Heat the 2 tbsp Vegetable Oil in a 12-inch skillet over medium heat (about 350°F / 175°C). Carefully place the coated tofu cutlets into the hot oil and fry for 3-4 minutes per side, or until they are golden brown and crispy. Remove the tofu katsu from the skillet and place them on a plate lined with paper towels to drain.
4. 4In a large heavy-bottomed pot, add the 1 medium Onion, 1 medium Carrot, and 1 medium Potato. Sauté over medium heat (about 350°F / 175°C) for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
5. 5Pour the 4 cups Vegetable Broth into the pot with the softened vegetables. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the vegetables are tender when pierced with a fork.
6. 6Add the 4 oz Japanese Curry Roux (Dairy-Free) to the pot with the vegetables and broth. Stir continuously over low heat until the roux is completely dissolved and the sauce has thickened to your desired consistency, about 5 minutes. The curry is ready when it coats the back of a spoon.
7. 7Serve the thickened curry over the 4 cups Cooked Rice. Top each serving with a crispy tofu katsu cutlet.

Substitutions

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