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Cameron
Cameron

Tofu Katsu Curry

Boil a potato peeled and cut into chunks with a diced, peeled carrot. While they are boiling, cut a block of firm tofu into 1 cm slices. Deep fry these until crispy. Prepare a katsu sauce (link to recipe below) or use a jarred sauce. Gently fry a diced onion until soft and then add the sauce, a teaspoon or two of gochujang paste and the boiled carrot and potato. Add the tofu just before serving to make sure it retains its texture.

Serve with sticky short grain rice. Enjoy! #vegetarian