Easy Vegan KATSU CURRY!
This Katsu curry is so good, even non-curry lovers will like this one. I first tried this dish at Wagamama’s in the UK, and have thought about it ever since. Katsu curry is a combination of mild Japanese curry sauce and a crispy breaded protein, in this recipe I use tofu. It’s so easy to make and delicious, I hope you enjoy it 🙂
I adapted this recipe from Wagamama’s original recipe.
For the curry sauce:
1 onion, finely chopped
1 garlic clove, crushed
1 inch piece of ginger, peeled + grated
2 heaped tbsp mild curry powder
1 tbsp plain flour
1 1/3 cup (300ml) veg stock
100ml coconut milk
1 tsp soy sauce or tamari
1-2 tsp dry sugar (or to taste, you may need to add more)
Directions:
1. Saute onion until it is soft, then add garlic together with ginger and saute for approx 5 minutes.
2. Add curry powder and saute together for 1 minute. Then add flour and sauté again for 1 minute.
3. Slowly add veg stock, coconut milk, soy sauce, and sugar and cook for a few more minutes.
4. Blend together (be careful its hot!) and return to the sauce pan, put on low heat until you are ready to serve it.
Breading for tofu:
1 block of tofu, cut into 4 long pieces
1/2 cup panko bread crumbs
2 tsp garlic powder
2 tsp onion powder
2 tsp nutritional yeast
1/4-1/2 tsp salt and black pepper
3 tbsp flour
1/3 cup (80 ml water)
Directions for breading – preheat oven to 400F
1. In a flat dish, mix together panko bread crumbs and spices. Set aside.
2. Mix flour and water together and pour into a shallow container.
3. Cut tofu into 4 slices and one by one, dip each piece into the flour and water mixture and immediately lay in the panko mixture and coat both sides very well. Put on a baking sheet and bake at 400F for 40 minutes or until tofu is golden brown and crisp
4. Serve with curry sauce and enjoy!
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