Tofu Katsu Curry Udon

~ 40 mins cook time 2-3 servings

Ingredients

• 1 large yellow onion
• 1 thumb-sized piece of ginger
• 2 cloves of garlic
• 1 small bunch of green onions
• 1 large carrot
• 1 bell pepper
• 4 cups of veggie stock
• 4 Tbsp of flour
• 1.5 Tbsp of curry powder
• 1 Tbsp soy sauce
• 1 Tbsp ketchup
• 1 Tbsp maple syrup
• 1/2 an entire packet of udon noodles
• 1 package of extra firm tofu
• 2 cups of extra virgin olive oil
• 1/2 cup corn starch, 1 Tbsp of paprika
• 1/2 cup plant milk (rice milk)
• 1 cup of panko breadcrumbs, 2 tsp salt, 1 tsp ground pepperxs
• 1 Tbsp of butter

Equipment

• medium pot with handle
• chef knife
• 1 spatula
• box grater
• measuring cups/spoons
• 1 large pyrex bowl
• 1 medium bowl
• 2 small bowls
• 2 large plates
• 1 medium baking dish
• 1 large pan with high rim for frying (ex. cast iron skillet)

Prep

• Set the tofu block on it's long side. Cut into 3 even blocks. Cover in paper towl and set out to dry.
• Set water out to boil in pot while prepping the rest.
• Mince garlic & ginger. Set aside in small bowl.
• Chop green onions, put whites in the pyrex bowl. Set greens aside on cutting board.
• Chop onion & bell pepper (remove seeds). Peel and grate carrot. Combine with green onion whites in pyrex bowl.
• Add curry power & flour into small bowl.
• Add cornstarch & paprika together in 1 plate
• Add plant milk in 1 plate
• Add breadcrumbs, salt, and pepper to plate

Cook

• Add udon noodles to water. Cook for 4 minutes. Drain and set aside in medium bowl.
• Dry pot. Add and melt butter. Add garlic and ginger. Cook for 1 minute.
• Add chopped veggies and cover. Cook until soft, about 10 minutes.
• Add flour/curry powder mixture. Stir around to mix and cover veggies. Then add veggie broth.
• Add the soy sauce, syrup, and ketchup. Order of least viscous to most.
• Mix thoroughly and cook for 5 minutes. Add noodles and mix thoroughly again. Set on low or turn off heat and cover.
• In large pan for frying, add extra virigin olive oil.
• While oil is heating, dredge tofu in this order. Dry tofu >> cornstarch >> milk >> cornstarch >> milk >> breadcrumbs
• Using a spatula, being careful not to break apart the tofu, put in frying oil. Fry for 4 minutes a side.
• Set tofu to rest, another 5 minutes. Cut up into katsu slices.