Vegetarian Crispy Tofu Skin Katsu Curry Rice

Steps

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1. 1
   Slice the onion thinly and pull apart the shimeji mushrooms.
   ▶ ≈0:59
2. 2
   Heat some oil in a pan and sauté the onion until softened and fragrant.
   ▶ ≈1:27
3. 3
   Add the shimeji mushrooms and water, bring to a boil, then stir in the curry cubes until dissolved into a thick curry sauce.
   ▶ ≈1:27
4. 4
   Mix the flour, salt, garlic powder and water together into a thick batter.
   ▶ ≈7:12
5. 5
   Coat each tofu skin sheet in the batter, then pan-fry (or deep-fry) until both sides are golden and crispy to make the vegetarian yuba cutlets.
   ▶ ≈7:12
6. 6
   Slice the crispy yuba cutlet and plate it next to rice or baguette, then ladle the rich curry sauce over it.
   ▶ ≈7:12
7. 7
   Serve with blanched spinach on the side for a satisfying meat-free curry meal.
   ▶ ≈7:43