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Tofu katsu curry
Valeriia
lerhlv
Serves
1Cook
40 minsDifficulty
mediumshoutout to crispy, slightly spicy and sweet lovers 🎸❤️🔥 tofu in desiccated coconut + creamy coconut curry = 🫶🏼
Ingredients
2 cm lemongrass optionally
1 carrot
1tsp neural oil
150ml water
1 tsp thai curry paste
200ml coconut milk
1 onion
2 garlic cloves
fresh cilantro
2cm fresh ginger
60g desiccated coconut/coconut flakes
200g firm tofu
salt and pepper to taste
200ml water
neutral oil for frying
chili pepper
10g cornstarch
1 tsp turmeric powder
salt and pepper to taste
70g ap four
rice
Instructions
Step 1
Start cooking the rice.
Step 2
For the tofu katsu, in one bowl combine flour, cornstarch, water and seasonings, in separate bowl prepare coconut flakes/desiccated coconut. dip tofu in liquid, then coat in coconut.
Step 3
Heat the vegetable oil in a skillet over medium heat. once hot, add tofu and cook until golden brown and crispy on both sides (about 2-3min per side).
Step 4
After frying, blot with a paper towel to remove excess oil.
Step 5
For the curry, heat curry paste/powder and turmeric powder with neutral oil, add chopped vegetables, pilled and chopped ginger, chopped lemongrass (optionally), stew with water ~20 mins until veggies soft, add coconut milk and stew again for about 10 mins. blend until smooth.
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