Tofu Katsu & Curry Rice Bowl for Dinner

• Meanwhile, using a vegetable peeler, peel carrot into ribbons. Thinly slice cucumber into half moons.
• Cut Japanese tofu into 2cm chunks.
• In a shallow bowl, combine the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs.
• Dip Japanese tofu into flour mixture to coat, followed by the egg, and finally in breadcrumbs. Set aside on a plate.

• When rice has 10 minutes remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base.
• Cook crumbed tofu in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.

TIP: Ensure the oil is hot before cooking the crumbed tofu for best results!

• Wash out frying pan and return to medium high heat. Cook Japanese curry paste and the water (for the sauce), stirring to combine, until slightly reduced, 2-3 minutes.
• Add the butter and stir until melted and combined, 1 minute.
• While the sauce is cooking, in a large bowl combine Japanese dressing, half the shredded cabbage mix, carrot and cucumber. Season to taste.

• Reserve a portion of crumbed tofu for lunch.
• Place rice and slaw in a bowl. Top with crumbed tofu and drizzle over curry sauce to serve. Enjoy!