Description
This Vegan Tofu Katsu Curry featuring crispy tofu cutlets is the most comforting bowl out there. This homemade version is not only nourishing and cozy, but also takes your taste buds to Japan and captures the essence of a restaurant-quality dish.
Ingredients
Units
Scale
Japanese Curry
- 2 medium carrots
- 3 potatoes
- 1 onion
- 1 tbsp oil
- 4 Japanese curry cubes
- 750ml water
Tofu Katsu (make about 4 cutlets)
- 400 g firm tofu (frozen, thawed and pressed)
- 1/2 cup all-purpose flour
- 2 tbsp baking powder
- 1 tsp salt
- 1/3 cup room temp water
- 1 cup panko bread crumbs
Serve
- sushi rice or other short grain rice
- sesame seeds for garnish
Instructions
Japanese Curry:
- Dice carrots, potatoes, and onion.
- Heat oil in a pot and sauté the diced vegetables for 5 minutes.
- Add water, cover, and simmer until vegetables are tender.
- Stir in Japanese curry cubes and simmer until the sauce thickens.
Tofu Katsu:
- Slice firm tofu into cutlets.
- In a bowl, mix all-purpose flour, baking powder, and salt.
- Add room temperature water to form a batter.
- Coat each tofu cutlet with the batter, then dip into panko bread crumbs.
- Heat oil in a pan and fry the tofu cutlets until golden on each side.
Serve:
- Serve the tofu katsu with Japanese curry.
- Accompany with sushi rice or other rice.
- Garnish with sesame seeds and optional pickled ginger.
Notes
The recipe keeps well in the fridge for 3-4 days or in the fridge for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese