A flavorful katsu style tofu dish served with scratch-made curry, combining various spices and textures for a delightful meal. This recipe promises a burst of aromas and flavors, making it a must-try for those who enjoy vegan cooking.
1: Toast coriander, cumin, fenugreek, star anise, fennel, peppercorn, and mustard seed on medium heat until fragrant (2-3 mins).
2: Grind toasted spices with turmeric, smoked paprika, and cinnamon.
3: Heat 4 tablespoons of olive oil in a pot over medium heat, then add the spices and toast for 2-3 mins.
4: Add shallots, carrots, and 1/4 teaspoon salt, and stir.
5: Add jalapeno, garlic, and 1/4 teaspoon salt, and stir.
6: Mix in the diced tomato and stir.
7: Pour in the coconut milk and broth, and bring to a simmer.
8: Blend the mixture in a blender until smooth, then pour back into the pot.
9: Add 1/4 teaspoon salt, maple syrup, and lime juice, and let simmer with the lid on.
10: For the tofu, mix flour, mushroom seasoning, salt, and pepper for dredging.
11: Combine chickpea water with water and potato starch for a wet mixture.
12: Place panko in a separate dish.
13: Coat tofu in dredge, wet mix, panko, wet mix again, and then panko again for double breading.
14: Fry in 350°F oil until golden brown (about 3-4 mins).
15: Serve curry and katsu tofu with rice and fresh cilantro.
