Why Make Your Own Spice Blend ?

A homemade spice blend delivers deeper flavor and its customizable to your own preferences.
Toasting the spices, before grinding them and frying them in the roux, develops their flavors and infuses them throughout the entirety of the dish .

Curry Spice Blend

2 tbsp - whole coriander seeds

1 tbsp - whole cumin seeds

1 tbsp - fenugreek seeds

2 tsp - cardamom seeds

1 tsp - black peppercorns

1/2 tsp - fennel seeds

3g - cinnamon stick ( about one, two inch stick of cinnamon )

2 - cloves

1/2 - of a star anise pod

1g - dehydrated orange peel

2 tbsp - ground turmeric

1/2 tsp - Chile powder

Instructions - Spice Blend

Toast the Spices
In a small pan or pot, add in all the spices listed above and allow them to get warm and toast a bit to help bring out their natural flavors.
Blend the Spices
After the spices have been toasted, grind all these spices in a spice grinder, coffee bean grinder and or a Vitamix blender. Once all the spices have been grinded to a powder empty into a small bowl and set to the side to use later.

Tofu Katsu

* Serves 4   *  30 Min

Ingredients - Tofu & Breading

16 oz - tofu block cut into 4 thick rectangle slabs

1/4 cup - all purpose flour ( 1st Dry Mix )

1/4 cup - all purpose flour mixed with 1/4 cup oat milk ( Wet Mix )

1/4 cup - all purpose flour mixed with panko ( Dry Mix )

salt + pepper

* approx. 6 cups oil for frying *

Ingredients - Curry Roux

1/4 cup - butter

1/4 cup - all purpose flour

3 tbsp - * Spice Blend *

Ingredients - The Curry Soup Itself

1 1/2 cup - diced potato ( I used Honey Gold potatoes )

1 cup - yellow onion diced

1/2 cup - carrot diced

3 tbsp - minced garlic

2 tbsp - minced ginger

2 tbsp - soy sauce

1 cup - finely chopped or pureed apple

4 cups - warm vegetable stock

2 cups - chopped and packed kale

1/4 cup - fresh lime juice

1/4 cup - chopped cilantro

1/4 cup - chopped green onions and / or cilantro for garnishing

1/2 tbsp - black and white sesame seeds for garnishing

Tools you will need

A Cutting Board
A Chef Knife
A Spice Grinder
A Vessel for Deep Frying
Measuring Cups
Whisk
Metal Tongs
Spoon / Spatula for stirring

Instructions

Step 1 - Gather all ingredients and make the spice blend

There is nothing worse than going to make something and realizing you don’t have the stuff !

In a small pan or pot, add in all the spices listed above and allow them to get warm and toast a bit to help bring out their natural flavors.

After the spices have been toasted, grind all these spices in a spice grinder, coffee bean grinder and or a Vitamix blender. Once all the spices have been grinded to a powder empty into a small bowl and set to the side to use later.

Step 2 - Make the curry roux

Saute the onions, garlic and ginger till golden brown in the butter and then add in the spice blend. Let the spices mingle for a minute integrating with the onions, garlic and ginger. Add in the flour and stir to combine into the butter, spices and minced onion mixture to make the curry roux. Stir and toss the roux around for a couple minutes to allow the flour and butter to brown a bit with the spices.

Step 3 - Thin out the roux

With the vegetable stock and a whisk, slowly pour in the stock while whisking it into the roux until all the stock has been poured and integrated into the pot. Mix until evenly combined and allow this to build to a simmer. Once bubbling add in the potatoes and carrots to cook till tender within the curry.

Step 4 - Add ins

Once the curry has come to a simmer, stir in the pureed apple, lime juice, soy sauce and chopped kale. Give this all a good stir to submerge the kale and cover with a lid for about 15 minutes. Take the pot off the heat, remove the lid and give it a good stir before sprinkling in some fresh cilantro.

Step 5 - Bread the tofu

The most efficient way to go about breading just about anything is to it in a 3 step method. I recommend, if you are right handed, to keep your left being your dry and your right hand being your wet hand. This will allow you to bread all the things without also breading your fingers along with it. I also sometimes find the need to pulse my panko in a small food processor if the chunks are too big but this depends on the brand you have so that is an optional step if needed.

In your first bowl, have just some plain flour for the first dip and coat all the sides of the tofu.

In the second bowl, thats going to have the flour, plant-based milk mixed with salt and pepper and thats going to be the second dip, coating all the sides. This is where having one dry and one wet hand comes in handy however it may take some getting used to.

In the 3rd bowl, that is where the final dip happens in the flour and panko combo. Follow this process or all 4 slabs of tofu.

Step 6 - Fry the tofu

Grab a trusty pot that is good for deep frying and heat the oil to 350 degrees Fahrenheit. Once hot, carefully place 1 slab of tofu at a time into the oil and allow to fry till golden brown, maybe just over 5 minutes or so and then place on a plate with paper towel to drain off excess oil. Do this to all the remaining slabs of tofu.

Step 7 - Plating

I like to serve this over a bed of basmati rice spooning the curry over top followed by the crispy tofu katsu. Garnish with green onions and cilantro and a squeeze of lime juice and a lil pinch of sesame seeds. Enjoy right away :)

Save any left overs in a food safe, air tight container for up to 7 days in the fridge.

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3