Preparation

1. In a pot over medium heat, sauté the onion for 2 minutes, until softened. Add the carrot, curry cubes, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 10–15 minutes, or until the carrots are tender and the curry cubes have dissolved.
2. Blend until smooth. Keep warm over low heat.
3. Cut the tofu block in half lengthwise to create two thick slabs. Trim the corners, if desired, to give each piece a shape similar to a chicken breast.
4. Press the tofu between paper towels, placing a heavy object on top, for 15–20 minutes to remove excess moisture.
5. Place the flour, beaten egg, and panko breadcrumbs in three separate shallow bowls. Season the flour with salt and pepper.
6. Coat each piece of tofu in flour, shaking off any excess. Dip it into the beaten egg, then coat thoroughly with panko, pressing gently to help the breadcrumbs adhere.
7. Heat about 2–3 cm (1 inch) of vegetable oil in a deep skillet to 350°F (175°C).
8. Carefully fry the breaded tofu for 3–4 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain. Let rest briefly before slicing.
9. Cook the ramen noodles according to the package instructions. Drain well.
10. Divide the noodles among serving bowls and ladle the hot curry broth over them. Slice the crispy katsu tofu and arrange it on top, along with the halved soft-boiled eggs.
11. Garnish with sliced green onions and black sesame seeds. Serve immediately while the tofu is hot and crispy

    Photos and recipe: es.eatss by Esther Samson
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