Experience the symphony of savoury, spicy, and sweet with our crispy vegan tofu katsu curry recipe. Each bite is a blend of succulent tofu with a crunchy exterior, drenched in a rich, aromatic curry sauce, served with a side of delicate jasmine rice and a fresh, zesty salad. Perfect for impressing guests or treating yourself to a Vegan feast.
Recipe:
Serves: 4
Preparation time: 30 minutes
Cooking time: 30 minutes
Total time: 1 hour
Ingredients:
400g firm tofu, drained and pressed
2 tablespoons of plain flour, for dusting
150g panko breadcrumbs
Sea salt and freshly ground black pepper, to season
100ml unsweetened plant-based milk
2 tablespoons cornflour, for thickening
Vegetable oil, for shallow frying
300g jasmine rice, rinsed
For the Curry Sauce:
1 tablespoon of vegetable oil
2 garlic cloves, finely minced
1 medium onion, finely chopped
1 carrot, peeled and diced
2 tablespoons of medium curry powder
1 tablespoon of plain flour
500ml of vegetable stock, hot
1 tablespoon of soy sauce
1 tablespoon of maple syrup
1 teaspoon of garam masala
For the Salad:
A mix of salad leaves
1 carrot, peeled and julienned
¼ of a red cabbage, finely sliced
½ a bell pepper, sliced into thin strips
A handful of fresh coriander, chopped
Dressing: 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil
Garnish:
Chopped spring onions
Sesame seeds
Method:
1. Begin by pressing the tofu to remove excess moisture. Wrap the tofu block in several layers of kitchen towels and place a heavy pan or book on top for about 20 minutes. Once pressed, slice the tofu into 1cm thick rectangles.
2. Prepare a breading station: Place seasoned flour in one bowl, a blend of plant milk and cornflour in a second bowl, and panko breadcrumbs in a third bowl.
3. Coat each tofu piece first in flour, ensuring all sides are covered. Dip into the milk mixture, then press into the breadcrumbs until fully coated.
4. Heat a shallow pool of oil in a large frying pan over medium heat. When hot, add the breaded tofu and cook for 3-4 minutes on each side, or until golden brown. Transfer to a plate lined with kitchen paper to drain.
5. Meanwhile, cook the rice according to the packet instructions, usually simmering for 10-12 minutes until tender. Drain any excess water.
6. For the curry sauce, heat a tablespoon of oil in a saucepan. Sauté garlic, onion, and carrot until the onion is translucent. Sprinkle over the curry powder and flour, cooking for another minute to cook out the raw flour taste. Gradually whisk in the hot vegetable stock, ensuring no lumps form. Add soy sauce and maple syrup, and let the sauce simmer gently for 15 minutes, stirring occasionally. Finish the sauce by stirring in the garam masala for a warm, deep flavour.
7. While the sauce simmers, prepare the salad by tossing the salad leaves, julienned carrot, sliced red cabbage, and bell pepper strips in a large bowl. Whisk together the soy sauce, rice vinegar, and sesame oil to create the dressing, and set aside.
8. Once everything is ready, assemble the dish. Lay a bed of jasmine rice on one side of the bowl. Spoon a generous amount of curry sauce over the rice. Neatly arrange the crispy tofu katsu on top. To the other side of the bowl, add a portion of the fresh salad and drizzle with the prepared dressing.
Additional Tips:
For an even richer sauce, a spoonful of tomato paste added with the curry powder can deepen the flavour. Additionally, for those who like a bit of heat, a sprinkle of chilli flakes can be added to the sauce or the breadcrumb mix.
Allergy information / alternatives:
For a gluten-free version, use tamari instead of soy sauce, and opt for gluten-free panko breadcrumbs. Those with nut allergies should ensure the plant milk used is nut-free.
Nutritional Information (per serving):
Calories: Approx. 580
Protein: 20g
Fat: 18g (Saturated: 2g)
Carbohydrates: 85g (Sugars: 12g)
Fiber: 6g
Sodium: 1100mg
Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.
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