Dinner: Tofu Katsu Curry
This dinner was inspired by our recent visit to Shojin. I had their seitan curry there and thought, “I could make something just as good, if not better.” Since I don’t really know how to cook with seitan, I opted for tofu instead.
The tofu was cut into long pieces and then frozen overnight to give it a nice dry and spongy texture. I then defrosted it the next day and battered them in a flour and then panko batter. Then they were pan-fried until they were crispy and golden.
For the curry part, I cut up onions, potatoes, and carrots and cheated by adding in store-bought curry blocks from the Japanese market. I think it tasted better than a similar dish at Shojin and we even had enough for leftovers. I like leftover curry because the potatoes get so flavorful and melty.
