Japanese Curry with Crispy Tofu

D and I try and plan our meals out for the week so that we don't hit a restaurant just because we don't have anything else to eat, but just like everyone else we have those days when we don't want to think about cooking and it would be much easier to just throw in the towel, jump in the car, and find the nearest drive-thru.

           Although if  pictures like this don't stop you from throwing your health away I don't know what will.

 The Double Coronary Burger

five slices of bacon, four slices of cheese, two fried eggs, mayo, lettuce, tomato, and onion between two grilled cheese sandwiches

Sometimes those days are unexpected, others you just know you are going to feel that way by the end of the work day. That's why we have a few easy go to meals that we can throw together quickly.

One of those is Japanese Curry with Crispy Tofu. Very Simple.

1. Curry Mix

2. Vegetables

3. Tofu

4. Panko

5. Egg









6. Cooked Rice (We ALWAYS have frozen rice balls to microwave up)

Step 1. Read curry package
Step 2. Follow Directions
Step 3. Leave on low simmer
Step 4. Cut tofu 1 inch thick by 3 inches Square
Step 5. Coat tofu in egg white
Step 6. Coat eggy (yes that's a word) tofu in panko
Step 7. Heat enough oil in pan to just cover the metal (I'm healthy no deep frying here)
Step 8. Pan fry tofu until crispy on both sides
Step 9. Add chopped vegetables to curry We have zucchini, onion, and sometimes potatoes. Be creative.
Step 10. Heat up rice in microwave
Step 11. Add rice to bowl
Step 12. Pour curry over rice
Step 13. Add crispy tofu on top
Step 14. Take picture. Ok, that one was just so I didn't end on step 13, superstitious

('’)