Crispy panko-crusted tofu cutlets served with a thick, savory Japanese curry of potatoes and carrots over fluffy jasmine rice.
25m prep · 40m cook · 4 servings
- 1 block Extra-firm Tofu
- 1 tbsp Soy Sauce
- ½ cup All-purpose Flour
- 1 cup Panko Breadcrumbs
- ½ cup Vegetable Oil
- 6 ¼ cups Water
- 2 cups Jasmine Rice
- 1 tsp Salt
- 1 whole Yellow Onion
- 2 whole Yukon Gold Potatoes
- 2 whole Carrots
- 4 cube Japanese Curry Roux
- 1 tsp Rice Vinegar
- 2 tbsp Pickled Ginger
Instructions
Estimated nutrition (per serving)
Calories740 kcal
Protein19g
Carbs117g
Fat21g
Fiber6g
Sodium1345mg
Sugar7g
