Ingredients (For 4 pieces)
| Tofu |
300g |
| Salt |
Pinch |
| Black pepper |
Pinch |
|
【A】
Flour |
60g |
|
Water |
30ml |
| Panko breadcrumbs (vegan) |
As needed |
| Deep frying oil |
As needed |
|
【Curry Sauce】
Red onion (roughly minced) |
100 g |
|
Tomato (roughly minced) |
150 g |
|
Avocado |
1/2 (100 g) |
|
Lemon juice |
1 Tbsp |
|
Olive oil |
1/2 Tbsp |
|
Water |
200 ml |
|
S&B Golden Curry Sauce Mix 92g |
2 blocks |
| Thick sliced bread(For vegan) |
As needed |
| Carottes râpées (shredded carrot salad) |
As needed |
| Lettuce |
As needed |
| Marinated red cabbage |
As needed |
Directions
- Wrap the tofu tightly in kitchen towel, place a weight of about two plates on top, and leave for 40 minutes to drain.
- Cut 【1】 into 1.5 cm-thick pieces, and season with salt and black pepper.
- Coat the tofu with 【A】 and then panko breadcrumbs. Deep-fry the coated tofu in oil preheated to 170-180℃ (340-360℉) until golden brown.
【Curry Sauce】
- Roughly mince the tomato, red onion and avocado. Then, mix the minced avocado with lemon juice.
- Heat oil in a frying pan over medium heat and stir-fry the minced red onion.
- Once it becomes tender, add the minced tomato and avocado and lightly stir-fry. Add water, and turn off the heat once it comes to a boil. Add the S&B Golden Curry Mix, then stir until sauce mix is melted.
- Turn on the heat again, and simmer until the sauce becomes thick.
- Stack the carottes râpées, lettuce, marinated red cabbage and tofu katsu on a piece of bread, put the sauce on the tofu katsu, and then top with another piece of bread, making a sandwich.
