Tofu Katsu Curry With Quinoa Recipe Kit Recipe

About this recipe

Experience the perfect fusion of Japanese and Western flavors with our Tofu Katsu Curry with Quinoa Kit! This vegetarian delight features crispy, oven-baked tofu coated in panko breadcrumbs, served over fluffy quinoa, and topped with a rich, aromatic curry sauce made with coconut milk and curry powder. Quick to prepare and packed with wholesome ingredients, this dish is ideal for a hearty dinner or a nourishing lunch. Order now on the AnyFeast website or app and bring this delicious, restaurant-quality meal to your table! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 100 G Jumbo Garlic 100g
• - Knorr Stock Cubes Vegetable
• - The Tofoo Co. Naked Tofu
• 50G Pepper Black Ground BWFO
• 1 Bunch Spring Onions 1 Bunch
• 10 G Natco Curry Leaves 10g
• 6 Each Golden Yolk Eggs 6 Pack
• 100G Ginger 100G
• - Natco Turmeric
• - Fresh Asian Coriander Bunch
• 1 Kg Natural Sea Salt Bwfo
• 1 L Crisp N Dry Oil
• - Amoy Dark Soy Sauce
• 120 G Blue Dragon Panko Breadcrumbs 120g
• 1.5 Kg Best In Plain Flour 1.5 Kg

Instructions

1. 1. Prepare the tofu: Remove 'The Tofoo Co. Naked Tofu' from its packaging, pat it dry with a paper towel, and slice it into even pieces (about 1 cm thick).
2. 2. Set up the coating station: In three separate bowls, place 'Best in Plain Flour 1.5 Kg' (seasoned with a pinch of 'Natural Sea Salt Bwfo' and 'Pepper Black Ground BWFO'), whisked 'Golden Yolk Eggs 6 Pack', and 'Blue Dragon Panko Breadcrumbs 120g'.
3. 3. Coat the tofu: Dip each tofu slice first into the seasoned flour, then into the whisked egg, and finally into the panko breadcrumbs, ensuring an even coating. Set aside on a plate.
4. 4. Cook the tofu: Heat 'Crisp N Dry Oil' in a large frying pan over medium heat. Once hot, fry the breaded tofu slices for 2-3 minutes on each side until golden and crispy. Remove and place on a paper towel to drain excess oil.
5. 5. Prepare the curry base: Finely chop 'Fresh Onion Pack. 1kg - Ofoodi African Store', mince 'Jumbo Garlic 100g', and slice 'Spring Onions 1 Bunch'. Heat a tablespoon of 'Crisp N Dry Oil' in a saucepan over medium heat. Add the onions and garlic, cooking until softened and fragrant.
6. 6. Add spices and flavor: Stir in 'Natco Curry Leaves 10g' and cook for 1-2 minutes. Then, add 'Amoy Dark Soy Sauce' and crumble in 'Knorr Stock Cubes Vegetable'. Stir well to combine.
7. 7. Create the coconut curry sauce: Crack open the 'Fresh Coconut Unit' and grate the flesh. Blend the grated coconut with water (not coconut water) until smooth to create coconut milk. Add this mixture to the saucepan and simmer for 5-7 minutes, stirring occasionally.
8. 8. Prepare the quinoa: In a separate pot, bring water to a boil. Add whole quinoa grains (not 'Forest Whole Foods Ltd Organic Quinoa Flour') and cook according to the package instructions. Once cooked, fluff with a fork and set aside.
9. 9. Assemble the dish: Place a portion of cooked quinoa on each plate. Top with the crispy tofu slices and generously spoon the coconut curry sauce over the tofu.
10. 10. Garnish and serve: Sprinkle with freshly sliced 'Spring Onions 1 Bunch' and serve immediately. Enjoy your Tofu Katsu Curry with Quinoa!