Food Minimalist

Celebrating with this bowl of Tofu Katsu Curry because I just hit 100k.. 100k of…

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Celebrating with this bowl of Tofu Katsu Curry because I just hit 100k.. 100k of you. This is so crazy?! So much has happened in the past few days with the set up and opening of our thesis exhibit yesterday. Months and months of work led up to yesterday’s event, which is one of the last requirements in my college life. Only thing left is my thesis manuscript and I’m officially out of school! Both scared and excited for what’s ahead.?
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Anyway, I made this curry with the usual Tofu Katsu (recipe below!) and just used a store-bought Japanese curry sauce (the brand I bought was House Foods) then added some cooked bell peppers since the sauce already had some potatoes and carrots. Of course I served this with Japanese rice! I haven’t had much chance to be fancy with my cooking lately so this tofu katsu was the most effort I’ve put in to cooking in this past week.?
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Tofu “Katsu”
(Makes 4 katsu)
2 240g blocks fresh extra firm tofu
1/2 tsp salt, or to taste*
Canola oil, for frying (*Note: feel free to adjust the seasoning as needed. I had mine with curry sauce, which was already flavorful so I didn’t want the dish to be too salty or anything)
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Batter
1/4 cup flour
1/2 tbsp + 1 tsp cornstarch
1/2 tsp baking powder
1/2 tsp salt
1/4 cup water
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Breading
1 cup japanese breadcrumbs, or more as needed
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1. Drain water from the tofu by wrapping them in paper towels and then placing a heavy flat surface (a board or plate) on top of each. Leave for 15 minutes until water has been absorbed by the towels.
2. Slice each tofu into two 3/4-inch thick square slabs. Sprinkle with salt as needed.
3. Prepare the batter by mixing all the ingredients until smooth. This will be a really thick batter. In another plate or tray, add the breadcrumbs.
4. Place each tofu in the batter then coat into the breadcrumbs. Repeat this step for the rest of the tofu.
5. Heat the oil in a frying pan. Once hot (you can test this by putting a little bread crumbs), add in the tofu. Fry for around 6-8 minutes over medium heat until golden brown. Take out of the oil then turn off the heat.
6. Let cool for 5-8 minutes then slice diagonally into strips.

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