Vegan tofu katsu curryCourse: Japanese Kitchen, Vegetarian Recipes
1 large carrot or two medium
1 big potato
1 large onion
2 garlic cloves
1 tsp garam masala
2 tsp curry powder
2 tsp turmeric
1 1/2 cup of broth (vegetable/chicken)
1 tbsp Worcestershire (or vegan Worcestershire)
1 tbsp tomato paste
2/3 of firm tofu bought in store
1/3 cup panko crumbs
1/3 cup flour
1/3 cup oat milk (or any milk)
1 tbsp soy sauce
2 tbsp neutral oil
2 tbsp butter/ghee
enough rice for two
- Cook your rice according to instructions. Peel and grossly chop your potato, carrots and onion. Add neutral oil to a pan and start cooking your carrots and onion.
- Once the veggies have softened, add the potato, butter spices, soy sauce, tomato paste, Worcestershire sauce and let the spice bloom. Once that’s done, add a tbsp or 2 of flour and mix then add your broth and let cook until the potato is cooked (when you poke it with a fork it shouldn’t be hard).
- In 1 plate, add the panko crumbs, in another the flour and in a bowl the milk. Take your tofu and chop it in big slabs. Don’t forget to press it to remove extra water. Then take your slices and dip them in flour, then milk, then panko crumbs. Once they’re all covered, heat some neutral oil in a pan and start frying them until golden. Then get them out and put them on a plate on paper towels.
- Blend your stew in a blender until everything becomes a smooth sauce and add back to the pot.
- Add your cooked rice to a bowl, add your sauce to the opposite side and top with your fried tofu. You may add some sesame seeds, scallions, or slaw on top.