Tofu Katsu Curry [vegan]

This vegan tofu katsu curry with the crispiest panko fried tofu and a delicious made-from-scratch thick curry sauce makes the best comfort food at any time of day!

Prep Time15 mins

Cook Time30 mins

Course: Main Course

Cuisine: Japanese

Keyword: Curry, vegan

Servings: people

Calories: 651kcal

Ingredients

Panko Fried Tofu

500 g extra-firm tofu drained and pressed
75 mL cold water
40 g all-purpose flour
1 tbsp cornflour
70 g panko breadcrumbs
½ cup vegetable oil (sunflower oil)

Curry Sauce

2 carrots, large sliced
1 purple onion,small sliced
2 cloves garlic finely diced
½ tsp fresh ginger minced
¼ tsp fresh turmeric minced
3 tsp medium curry powder
2 tsp brown sugar
⅛-¼ tsp dried chilli flakes (as desired)
1 tbsp all-purpose flour
200 mL vegetable stock
4-5 tbsp coconut cream (or coconut milk)

Instructions

Panko Fried Tofu

Drain and slice tofu in ¾ inch thick slices and dry well using kitchen paper and some weights.
In a medium-sized bowl, mix cornflour and cold water well until dissolved. Add flour and whisk to combine until a smooth but thick batter is formed. Place panko breadcrumbs in a clean medium-sized bowl.
Heat vegetable oil in a pan on high heat until sizzling (use enough oil to cover at least half of the tofu in thickness). You can use a small pan and fry the tofu in batches.
Dip each tofu slice in the batter, then into the panko breadcrumbs, covering the tofu thoroughly and evenly. Carefully, place the tofu in sizzling oil and fry for 2-3 minutes on each side until golden brown. Transfer to a plate lined with kitchen paper to drain excess oil.

Curry Sauce

Heat vegetable oil in medium-sized pot on medium-high heat. Add onions and carrots and sauté for 6-7 minutes, until onions are soft and translucent.
Add ginger, garlic, turmeric, brown sugar, chilli flakes, and curry powder and sauté for another 2 minutes, stirring constantly using a wooden spoon (be careful not to burn the garlic).
Add coconut cream and vegetable stock and simmer for 20 minutes on medium-low heat. Sauce should be thick for the curry. You can add more water if you’d like a thinner consistency.
Remove from heat and transfer to a glass bowl and cool completely. Once cooled, place in food processor/ blender and pulse until smooth (you may need to do this in batches).
Serve with rice and fried tofu (sauce may need to be reheated before serving). Top with chopped parsley and sesame seeds as desired.

Nutrition