Tofu katsu makhani

It's the epitome of comfort on a plate, regardless of the season. The inspiration is katsu karē, Japanese vegetable curry served with a pork cutlet, and it's easy to see why katsu karē is so beloved-the crispy cutlet and savory gravy together create the perfect bite. Here, that same approach meets Indian flair: We swap the classic Japanese-style curry for North Indian makhani sauce, which has creaminess from the cashews, tang from the tomato, and freshness from the whole spices, including coriander, cumin, and fennel. And, instead of the traditional tonkatsu (pork cutlet), we use tofu. You can also use the katsu breading technique with sliced vegetables like eggplant or sweet potato or even with mushrooms. Or take it further: Turn it into a katsu-makhani sandwich or mix and match the crispy tofu with any curry from this chapter. Once you've mastered the components, the possibilities are endless.

Serves 4 as a main

Ingredients:

• 1 cup (125 g) all-purpose flour
• 1 teaspoon garlic powder
• l teaspoon onion powder
• 1/2 teaspoon freshly cracked black pepper
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground turmeric
• Salt
• 1 cup (80 g) panko breadcrumbs
• One 16-ounce (454 g) block super firm tofu (see Note)
• 1/4 cup (60 ml) neutral oil, plus more as needed, for cooking
• 1/2 batch Makhani Sauce (page 30)

For serving

• Thinly sliced purple cabbage
• Thinly sliced scallions
• Microgreens, optional

Method:

1. Whisk together the flour, garlic powder, onion powder, black pepper, ginger, and turmeric, and 3/4 teaspoon salt in a wide bowl. Whisk together the panko and 1/4 teaspoon salt in another wide bowl.
2. Cut the tofu into four slices and pat both sides dry with a clean kitchen towel. One at a time, place each slice into the flour mixture and flip to lightly coat both sides. Transfer to a large tray or plate.
3. Add about 3/4 cup (180 ml) water to the remaining flour mixture in a slow stream, whisking to form a thick, pancake-consistency batter.
4. Place one slice of tofu into the batter and flip to lightly coat both sides. Use clean fingers to spread the batter over the tofu and remove any excess. Then, place the tofu into the panko mixture and press the panko evenly onto both sides. Repeat with the remaining three slices and transfer back to the tray or plate.
5. Lay a clean kitchen towel or paper towel (if desired, for easier cleanup) on a sheet pan. Place a wire rack on top and set near the stovetop.
6. Warm about 1/4 cup (60 ml) oil (enough to evenly coat the bottom of the skillet) in a large skillet over medium heat. Add the tofu slices and fry until golden brown, about 5 minutes per side. Check occasionally to ensure the coating does not burn. Transfer to the wire rack to cool for about 5 minutes.
7. While the katsu is cooling, warm the Makhani Sauce in a medium saucepan over medium heat. Slice the katsu into strips (about six strips per slab).
8. Divide the Makhani Sauce evenly over four plates, fan out the tofu slices on top, and top with cabbage, scallions, and microgreens, if using. Serve immediately.

Note: I recommend using super firm tofu, also sold as pressed or high protein tofu, for this recipe. If you can't find super firm tofu, you can press extra firm tofu at home (see page 20).