Crispy Tofu Katsu with Golden Curry and Saffron Rice

Step by step

Method

1. 01

   **Prepare the Tofu:** After pressing, slice the tofu block into 8 even cutlets. Marinate the tofu cutlets in 20g of soy sauce for at least 30 minutes. While tofu marinates, prepare the saffron rice and curry sauce.

2. 02

   **Prepare Saffron Rice:** In a small bowl, steep 0.1g saffron threads in 50g hot water (part of the 650g total water). Rinse 300g rice thoroughly until water runs clear. In a medium saucepan, combine the rinsed rice, the saffron-infused water, and an additional 400g of water. Add a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes before fluffing with a fork.

3. 03

   **Start the Golden Curry Sauce:** Heat 20g of canola oil in a large pot or Dutch oven over medium heat. Add 200g finely diced onion and sauté until softened and translucent, about 8-10 minutes. Add 30g minced garlic and 20g grated ginger, cooking for another 2 minutes until fragrant.

4. 04

   Stir in 20g curry powder and cook for 1 minute, allowing the spices to toast and release their aroma. Add 100g diced carrot and cook for 5 minutes, stirring occasionally.

5. 05

   Pour in 500g vegetable broth and 200g water. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the carrots are tender. Stir in the remaining 30g soy sauce, 15g brown sugar, and 10g rice vinegar. Season with salt and black pepper to taste. For a thicker sauce, you can mash some of the vegetables or blend a portion of the sauce with an immersion blender, then return to the pot.

6. 06

   **Prepare Tofu Katsu Breading:** Set up a breading station with three shallow dishes: one with 100g all-purpose flour, one with 100g beaten egg, and one with 150g Panko breadcrumbs. Season the flour lightly with salt and pepper.

7. 07

   Dredge each marinated tofu cutlet in the seasoned flour, shaking off excess. Dip thoroughly into the beaten egg, allowing excess to drip off. Finally, coat generously with Panko breadcrumbs, pressing gently to ensure an even and firm coating.

8. 08

   **Fry the Tofu Katsu:** Heat the remaining 80g canola oil in a large, heavy-bottomed skillet over medium-high heat to 170-175°C (340-350°F). The oil should be deep enough to come halfway up the sides of the tofu cutlets for shallow pan-frying. Carefully place tofu cutlets into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and crispy. Adjust heat as needed to prevent burning.

9. 09

   Once cooked, transfer the crispy tofu katsu to a wire rack lined with paper towels to drain excess oil. Sprinkle lightly with additional salt, if desired.

10. 10

    **Serve:** To serve, plate a generous portion of saffron rice, top with a crispy tofu katsu cutlet, and ladle a rich amount of golden curry sauce over and around the tofu. Garnish with fresh parsley or cilantro, if desired.