Vegetarian Tofu Katsu Curry

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 This natively constructed vegetarian tofu katsu curry will fix all your focal point yearnings, and leave you needing more! With firm panko breaded tofu in a rich carrot based curry sauce.

Katsu curry is one of my record-breaking most loved suppers and I will forever arrange it in the event that I see it on the menu! In the event that you don't structure a katsu curry at Wagamama's, I don't know we can be companions. Simply joking we can, assuming you make this one!

This formula is genuinely straight forward, there are only a couple of components to it.



What is katsu sauce produced using?

This katsu curry sauce begins by broiling onion, garlic, ginger and carrot. Then, at that point, comes the flavors, mirin (japanese sweet wine), tomato puree, soy sauce and vegetable stock.

The sauce is most likely my main thing from this curry and I'll forever arrange an additional a side of it. As I would like to think, you can never have an excessive amount of sauce, particularly when it tastes this benefit.

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When the sauce has stewed, you'll rush it until smooth, or stout it you like it as such. Next comes the breaded tofu. This is the piece of the formula that is a touch all the more fiddly and untidy.

You'll need to involve additional firm tofu for this, you don't need a delicate tofu that will fall to pieces. On the off chance that you're in the UK I purchase the Tofoo additional firm tofu.


Assuming you cannot observe any additional firm tofu, ensure you crush out as much water as possible with a tofu press. On the other hand, you could utilize seitan which will give all the more a substantial surface.

In three separate dishes you'll put flour, plant milk and panko breadcrumbs. The cut of tofu gets covered in flour, then, at that point, milk and afterward breadcrumbs.


This is the place where it might get somewhat untidy so you can either utilize a spoon to help or involve various hands for the wet and dry fixings.


When the tofu is covered it's an ideal opportunity to broil them! You'll warm some vegetable oil (I use rapeseed) on medium-high hotness in a griddle.


When it's hot you can put the tofu in, I did two all at once. Following a couple of moments on each side it ought to be brown and fresh.


To broil the sides, utilize some utensils to painstakingly turn the tofu, it should remain on it's side. If not hold it there for a few minutes until it is brilliant and fresh everywhere!

For the rice, I utilized basmati yet you could likewise utilize sushi rice, earthy colored rice, quinoa or cauliflower rice for something lighter! This formula serves 4 despite the fact that I most certainly could eat two servings in one!


To save time, you can make this katsu curry sauce early. It will save for 3-4 days in an impermeable compartment in the refrigerator, or you could make a major clump and freeze it.

Assuming you're thinking the breaded tofu is excessively tedious (it is worth the effort I guarantee) and you need a less difficult and faster elective you could utilize some veggie lover 'chicken strips. Quorn, Fry's and most general stores really do claim brand ones.


For more vegan recipes you may enjoy these

Tofu Katsu Curry

yield: 4
 
prep time: 15 MINUTES
 
cook time: 50 MINUTES
 
total time: 1 HOUR 5 MINUTES

This vegan katsu curry rivals any take out! With crispy panko breaded tofu, a flavourful curry sauce and served over rice.


Ingredients

Sauce

  • 1 onion
  • 4 garlic cloves
  • 2 carrots
  • Inch of ginger
  • 1 tbsp curry powder
  • 1/4 tsp ground turmeric
  • 1/2 tsp garam masala
  • 1 tbsp mirin (or maple syrup)
  • 2 tbsp soy sauce
  • 1 tbsp tomato puree
  • 550ml vegetable stock

Tofu

  • 550g extra firm tofu
  • 2 tbsp plain flour
  • 50ml unsweetned almond milk
  • 1 cup panko breadcrumbs
  • Salt and pepper

To serve

  • Rice of choice (sushi, basmati, brown)
  • 2 spring onion
  • Fresh coriander
  • Optional - side salad

Instructions

  1. Heat a tbsp of oil in a large frying pan on medium heat. Finely dice the onion and add.
  2. Stir and let cook for a few minutes, then add the crushed garlic, grated ginger and peeled and sliced carrot.
  3. Let this cook for 5 minutes then add the curry powder, garam masala and turmeric. Stir and cook for a further minute.
  4. Add the mirin, soy sauce, tomato puree and vegetable stock and leave to simmer for 10-15 minutes. The carrot should be soft.
  5. Transfer to a blender or use a hand blender to blitz until smooth, around 30 seconds.
  6. Place it back in the pan on a low heat and leave for later. If you want the sauce a bit thinner, add some extra water.
  7. In three separate bowls place the flour, milk and breadcrumbs. Season the breadcrumbs with some salt and pepper.
  8. Cut the tofu into 4 slices so they are rectangular in shape. Use a paper towel to pat them dry.
  9. Place the tofu into the flour, then the milk and lastly the breadcrumbs. Make sure they are well coated at every stage. Gently shake off excess breadcrumbs and place to the side until each tofu slice is coated.
  10. In a frying pan add 2-3 tbsp vegetable oil on medium-high heat. Once hot, place the breaded tofu in, one or two at a time depending on the size of your pan. Fry on each side for a few minutes until golden brown. To fry the sides, use some tongs to carefully flip the tofu onto its side until golden brown all over. Place on some kitchen paper to soak up any excess oil.
  11. Whilst the tofu is cooking, cook the rice according to packet instructions.
  12. Slice the breaded tofu diagonally using a sharp knife and serve with the rice and curry sauce.
  13. Top with some fresh coriander, sliced spring onion and a side salad!
Nutrition Information:
 YIELD: 4 SERVING SIZE: 1
Amount Per Serving: CALORIES: 403TOTAL FAT: 13gSATURATED FAT: 3gTRANS FAT: 0gUNSATURATED FAT: 9gCHOLESTEROL: 2mgSODIUM: 1167mgCARBOHYDRATES: 53gFIBER: 6gSUGAR: 8gPROTEIN: 22g








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