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–+ servings
Recipe

Vegan Katsu Curry

Author: Thomas Pagot
Crispy and meaty katsu tofu served with a rich and creamy curry sauce! This Japanese-inspired dish is plant-based, hearty, and SO flavorful!
Prep Time : 45 minutes
Cook Time : 30 minutes
Resting Time : 4 hours
Total Time : 5 hours 15 minutes
Servings 2 servings

Ingredients
 

Curry Sauce

  • 1/2 onion finely diced
  • 2 cloves of garlic minced
  • 1 inch fresh ginger finely minced
  • 1/2 carrot peeled and sliced
  • 3 cups water
  • 4 cubes Japanese curry roux cubes half of a package. I used the Golden Curry one.

Katsu Tofu

  • 9 ounces firm tofu
  • 1 tbsp soy sauce
  • 1 tbsp mirin or white vinegar
  • 1/2 tbsp maple syrup
  • 1/4 cup rice flour
  • 2 tbsp water
  • 1 cup panko breadcrumbs
  • For serving: white rice, sautéed or steamed greens, cilantro.

Instructions
 

  • Before starting: be aware that the tofu needs to stay in the freezer for at least 4 hours, so I recommend preparing the tofu the night before you want to make this recipe.

Freeze the Tofu

  • Cut the tofu into 3-inch long strips, about 1-inch thick. Transfer it to a deep dish.
  • Pour the soy sauce, mirin, and maple syrup over the tofu. Stir to coat the tofu with the marinade. Let marinade for at least 30 minutes or up to 3 hours.
  • Discard the marinade and transfer the tofu to a plate lined with parchment paper. Freeze for at least 4 hours or overnight. Next, let the tofu thaw on the counter.

Curry Sauce

  • Heat the oil in a medium saucepan over medium heat. Once hot, add the onion, garlic, and ginger. Sauté for 2-3 minutes or until fragrant.
  • Next, add the sliced carrots and sauté for another 2-3 minutes. Pour in the water and let simmer covered for about 10 minutes.
  • Add the Japanese curry cubes and stir to dissolve. Let simmer covered for another 5-7 minutes or until the carrots are tender. Taste and adjust the saltiness to your liking. Set aside and cover to keep warm.

Fry the Tofu

  • Squeeze the tofu between a few sheets of kitchen paper towel to remove the excess water.
  • Prepare your dipping station: in a small bowl, mix together the rice flour and water. Place the panko breadcrumbs on a deep plate.
  • Working with one stick of tofu at a time, quickly dip it into the rice flour batter and lightly shake to remove excess. Immediately transfer the tofu to the plate containing the panko breadcrumbs and press it to coat on all sides. Transfer the panko-coated tofu to a plate. Repeat with the remaining sticks of tofu.
  • Fry: heat about 2 cups of oil in a deep saucepan over medium heat. Once the oil is hot, carefully add the panko-coated tofu sticks and fry for 5-8 minutes, flipping regularly until golden brown on all sides.
  • Using a slotted spoon, transfer to a plate lined with paper kitchen towels to remove excess oil.
  • To serve: arrange some cooked white rice on one half of a deep plate, pour some of the curry sauce on the other half, and top with a few sticks of katsu tofu. Garnish with cilantro and serve immediately!

Notes

To prepare the curry sauce from scratch:
Ingredients:
  • 1 tbsp oil
  • 1/2 onion, diced
  • 2 cloves of garlic, minced
  • 1-inch fresh ginger, minced
  • 2 tbsp curry powder
  • 2 tbsp flour
  • 2 and 1/2 cups vegetable broth
  • 1 tbsp soy sauce
  • 1 tbsp sugar
  • 1/2 cup full-fat coconut milk (or plant-based cream)
  • 1/2 carrot, sliced
  • salt to taste
Instructions:
  1. Heat the oil in a medium saucepan over medium heat. Once hot, add the onion, garlic, and ginger. Sauté for 2-3 minutes or until fragrant.
  2. Next, add the curry powder, flour, and a couple of tablespoons of vegetable broth. Stir until the flour has dissolved and forms a paste.
  3. Pour in the remaining vegetable broth, soy sauce, sugar, and coconut milk. Add the sliced carrots and let simmer covered over low-medium heat for 25-30 minutes, or until the carrots are tender and the curry sauce has thickened.
  4. Taste and adjust the saltiness.

Tips

  • Feel free to add potatoes for a heartier curry. You can use 1 large or 2-3 baby potatoes cut into 1-inch cubes.
  • Fry the tofu just before serving. While the curry can be prepared one day ahead of time, I highly recommend preparing the tofu just before serving for the best texture.
  • Japanese curry cubes will yield a slightly richer and more fatty curry, as opposed to a curry made from scratch.