Made by
Jessica

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This Vegan Katsu Curry pairs crispy panko-breaded tofu with a thick, savory curry filled with tender potato, carrots, onion, and garlic. Serve the sliced golden tofu with fluffy rice and vegetable curry, then finish the bowl with sesame seeds and fresh green scallions.

Estimated Nutrition Per Serving

Ingredients:

0.5x

1x

2x

4x

 

•   1 lb block firm tofu (pressed for 30 minutes)
•   2 tbsp vegan butter (or oil)
•   1 medium yellow onion (chopped)
•   1 medium potato (peeled and cut into 1/2-inch equal cubes)
•   1 cup carrots (chopped and peeled)
•   3 cloves garlic (minced)
•   3-4 Japanese curry cubes (or 1 tbsp curry powder)
•   3 cups water
•   1/2 tsp freshly ground black pepper
•   2 tbso ketchup (optional)
•   say sauce (or sea salt, optional)

 

For the Dredging Station

•   panko breadcrumbs
•   salt (to taste)
•   pepper (to taste)
•   flour
•   vegan milk

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Press the TOFU for 30 minutes to remove excess moisture.
2. Melt the VEGAN BUTTER or heat the oil in a pan over medium heat. Add the YELLOW ONION and cook for approximately 5 minutes, or until softened and translucent.
3. Add the POTATO, CARROTS, and GARLIC. Stir to combine and cook for another 5 minutes, or until fragrant.
4. If using CURRY POWDER instead of Japanese curry cubes, add it now and stir it into the vegetables.
5. Pour in the WATER. If using JAPANESE CURRY CUBES, add them now along with the BLACK PEPPER and optional KETCHUP.
6. Bring the curry to a boil, then reduce the heat to medium-low. Simmer uncovered for 15–20 MINUTES, or until the potato and carrots are tender and the curry cubes are completely dissolved.
7. Stir well and add additional water if you prefer a slightly thinner curry. The finished sauce should remain thick and spoonable. Taste and adjust with optional SOY SAUCE OR SEA SALT as needed. Set aside.
8. Prepare the RICE separately according to your preferred cooking method.
9. Cut the pressed tofu through the middle of the block to create two pieces. Season with GARLIC POWDER, ONION POWDER, BLACK PEPPER, and optional SOY SAUCE.
10. Prepare the dredging station. Add the PANKO BREADCRUMBS to one bowl and season lightly with salt and black pepper.
11. In a second bowl, combine equal parts FLOUR and VEGAN MILK to create a thick batter. Season with 1/2 teaspoon each SALT, BLACK PEPPER, GARLIC POWDER, and ONION POWDER, plus optional KOREAN CHILI PEPPER.
12. Coat each tofu piece thoroughly in the flour-and-milk batter, then coat it in the seasoned panko. Press the breadcrumbs firmly onto the tofu so the coating adheres.
13. Heat 2–4 tablespoons of OIL in a cast-iron pan over medium-high heat. Pan-fry the tofu for approximately 2–3 MINUTES PER SIDE, or until evenly golden and crisp.
14. Transfer the tofu to a paper towel and allow it to rest briefly. Using a sharp knife, cut the crispy tofu diagonally into strips.
15. Assemble each bowl with COOKED RICE on one side and the vegetable curry on the other. Arrange the sliced crispy tofu over the bowl and finish with SESAME SEEDS and sliced GREEN SCALLIONS.