Tofu Katsu Curry

delish.com

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subheading: FOR CURRY ROUX:

2 tbsp. extra-virgin olive oil

2 tbsp. all-purpose flour

2 tbsp. curry powder

1 tsp. garam masala

1 tsp. coriander powder

¼ tsp. cayenne (optional)

subheading: FOR CURRY:

2 tbsp. extra-virgin olive oil, divided

8 oz. baby bella mushrooms, halved

Kosher salt

1 small yellow onion

1 inch fresh ginger, peeled and thinly sliced

2 c. low-sodium vegetable broth or water

1 russet potato, peeled and cut into sixths (maybe a bit smaller to cook faster)

1 large carrot, cut into irregular chunks

1 medium Fuji apple, peeled and grated

2 small Roma tomatoes, chopped into large pieces

Soy sauce, as needed

subheading: FOR TOFU KATSU:

1 (14-ounce) block firm tofu, frozen in package for 24 hours and defrosted

Kosher salt

⅔ c. all-purpose flour

⅔ c. non-dairy milk

¾ c. panko bread crumbs

1 tbsp. Dijon mustard

3 tbsp. sesame seeds

Vegetable oil, for frying

Cooked rice, for serving

Note: Ingredients may have been altered from the original.

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