Published On: Thu, May 30th, 2019

Tofu katsu curry

The combination of crunchy tofu mixed with spicy, creamy sauce and fresh lemon rice will delight your palate. The best part is the vegan tofu katsu curry is made using simple and affordable ingredients.

Vegan tofu katsu curry

Vegan tofu katsu curry

Course Main Course
Cuisine Japanese, vegan
Keyword healthy vegan, katsu curry, tofu, vegan curry, vegan dinner, vegan katsu, vegan katsu curry
Servings 2 people

Ingredients

For the tofu:

  • 75 g plain flour
  • 150 g extra firm tofu
  • 80 g panko breadcrumbs
  • pinch salt
  • pinch pepper
  • 50 g cornflour
  • 80 ml water

For the sauce:

  • 1 large onion diced
  • 2 medium carrots diced
  • 4 garlic cloves
  • 5-10 g ginger grated
  • 2 tsp curry powder
  • ½ tsp garam masala
  • 1 tsp light soy sauce
  • 100 ml vegetable stock
  • 140 soy milk
  • 2 tbs oil
  • 1/3 tsp turmeric
  • dash of black pepper

Optional sides:

  • rice of your choice I used basmati, jasmine would work well
  • salad of your choice
  • sesame seeds

Instructions

  1. To begin, heat your oven to 200 degrees Celsius. Get your oven dish ready for later use and coat it in a small amount of oil.
  2. Get your tofu ready by pressing it to remove excess water and leave for later use.
  3. Finely dice your onion, and then put 2 tbsp of oil into your frying pan. Sauté your onion for two minutes. While your onion is cooking, finely chop your garlic and ginger and then add to the frying pan for another two minutes. Make sure to stir frequently to avoiding burning.
  4. Add your finely sliced carrot and fry for another two minutes. Then, add your curry powder, garam masala and turmeric. Stir and fry for a minute. Begin to add in 100ml of vegetable stock – add in a small amount at a time and stir, rather than all at once. Add your 150ml of soy milk following the same method.
  5. Simmer on a low heat for 15 minutes, stir every so often to ensure it is not sticking to the pan. After the fifteen minutes (if your carrot has not softened, give it another five minutetransfer your mixture into a blender and blend for 30 seconds, or until you have a completely blended sauce. Place your sauce back into the pan to heat up once the tofu has cooked. Here you can season the sauce with soy sauce – add extra milk if you find the sauce too spicy.
  6. Have three wide bowls on hand, or something of the equivalent (Tupperware is sufficient). Add your flour into the first bowl and set aside. In another bowl add the panko breadcrumbs, salt, pepper and sesame seeds. In your third bowl, mix the corn-starch with the water – you want a medium consistency, too thick will make it difficult to dip the tofu.
  7. Slice your tofu into individual pieces.
  8. One by one, dip each piece of into tofu into the flour, then the corn-starch mixture, breadcrumbs. Make sure each piece is well covered. Once all pieces are coated, place them into a greased baking pan and bake for around twenty minutes – making sure to flip them after ten minutes. Leave in longer if you prefer a crispier finish.
  9. While the tofu is cooking, cook your rice – making sure to wash it beforehand. Bring 2 cups of water to boil before adding 1 cup of rice. Add 1/3 tsp of lemon juice to the rice if desired. Put a lid on top of the rice and simmer for around 8-10 minutes until the rice has cooked.
  10. Place your desired amount of rice onto your place, with the tofu and then pour over the sauce. Add side salad and sesame seeds for optional extras.

Ffion is a second-year university humanities student, experimenting with comforting vegan recipes at www.cosmicmango.wixsite.com/cosmicmango.

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