It’s just regular firm tofu, not even silken. I think there’s something about shallow (or deep) frying that makes it so smooth, almost like it’s melted or something!

Thanks! Lemme know how it goes! ^^

Sure!

So here’s the recipe for the tofu katsu: https://sarahsvegankitchen.com/recipes/tofu-katsu/#recipe

And here is the original (carnist) recipe for the curry which I’ve adapted: https://www.sbfoods-worldwide.com/recipes/012.html

For the curry, I normally use some sort of vegan meat substitute that’ll brown well to develop a good frond as a base. Just brown some vegan sausage; that’s a good step 0. If you don’t want to do that, I’d just add more minced onions and cook longer in step #1. This is where you get your depth of flavour.

That said, I don’t normally make the curry with the tofu katsu. So if you’re going with the katsu route, you really don’t need the 2nd protein of the vegan sausage. That’s why I recommend adding more onion for depth of flavour.

The S&B curry powder really doesn’t have a good substitute, so you’ll need to order it from wherever you can get it.

You can get off amazon, but if you’d like, I’d be happy to share the ingredient label, if you don’t want to support a PBC company, although that info is fairly easily accessible.