Description
Savor the warmth of crispy, golden tofu cutlets drizzled with a rich curry sauce, transforming any meal into a festive occasion.
Ingredients
Scale
- 1 block (14 oz) firm tofu
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 1/2 cup plant-based milk
- 1 can (13.5 oz) coconut milk
- 2 cups low-sodium vegetable broth
- 3 tbsp soy sauce
- 2 tbsp curry powder
Instructions
- Press the tofu for 15-20 minutes to remove excess moisture.
- Slice the tofu into half-inch thick cutlets.
- Set up three bowls: one for flour mixed with salt and pepper, one with plant-based milk, and one with panko breadcrumbs.
- Dredge each cutlet in flour, dip into plant-based milk, then coat with panko breadcrumbs.
- Heat oil in a skillet over medium-high heat and fry each cutlet for 3-4 minutes on each side until golden brown.
- In a pot, combine coconut milk, vegetable broth, soy sauce, and curry powder.
- Simmer gently while stirring until the sauce thickens.
- Arrange crispy cutlets on plates and pour the curry sauce generously over them.
- Serve hot with steamed rice or noodles.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 450
- Sugar: 6g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 0mg