Vegan Tofu Katsu Curry
This Tofu Katsu Curry made with the crispiest panko fried tofu and a homemade thick curry sauce makes the best vegan comfort food!
Servings: 4 people
Calories: 259kcal
Ingredients
Panko Fried Tofu
- 300 g extra-firm tofu drained and pressed
- 75 mL water cold
- 40 g all-purpose flour
- 1 tbsp. cornstarch (or cornflour)
- 70 g panko breadcrumbs
- 120 mL vegetable oil (½ cup + extra) e.g., canola or sunflower oil *see notes
Curry Sauce
- 2 tbsp. vegetable oil
- 1 medium-sized onion sliced
- 2 large carrots sliced
- 2 cloves garlic finely diced
- ½ tbsp. all-purpose flour
- ½ tsp. fresh ginger minced
- ½ tsp. ground turmeric
- 1 tbsp. medium curry powder
- 2 tsp. brown sugar
- ⅛-¼ tsp. dried chilli flakes (as desired)
- 200 mL vegetable stock
- 4-5 tbsp. coconut cream (or coconut milk)
Instructions
Panko Fried Tofu
- Drain and slice tofu in ¾"-thick slices and place on a flat plate lined with paper towels. Place some paper towels on top and press to remove extra water.
- In a medium-sized bowl, stir cornflour in cold water until dissolved. Whisk in flour until a smooth and thick batter is formed. Place panko breadcrumbs in a separate bowl or plate.
- Heat vegetable oil in a pan on high heat until sizzling (use enough oil to cover at least half of the tofu in thickness). You can use a small pan and fry the tofu in batches.
- Dip each tofu slice in the batter, then into the panko breadcrumbs, covering the tofu thoroughly and evenly. Carefully, place the tofu in sizzling oil and fry for 2-3 minutes on each side until golden brown. Transfer to a wire rack to drain excess oil.
Curry Sauce
- Heat vegetable oil in a medium-sized saucepan. Add onions and sauté for 6-7 minutes until soft and translucent.
- Add carrots, ginger, garlic, turmeric, brown sugar, chilli flakes, flour, and curry powder and sauté for another 2 minutes, stirring constantly using a wooden spoon.
- Add coconut cream and vegetable stock and simmer for 20 minutes on medium-low heat, or until carrots are soft and cooked through. Sauce should be thick for the curry. Add some water if you’d like a thinner consistency.
- Remove curry from heat and leave to cool. Once cooled, place in food processor/ blender (or use an immersion blender) and pulse until smooth (you may need to do this in batches).
- Reheat the curry sauce and serve with rice and fried tofu. Top with chopped parsley and sesame seeds as desired.
Notes
You'll need enough oil to cover the bottom of your frying pan and at least half of the tofu in thickness.
Nutrition
Calories: 259kcal | Carbohydrates: 37g | Protein: 11g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 407mg | Potassium: 440mg | Fiber: 4g | Sugar: 7g | Vitamin A: 6176IU | Vitamin C: 6mg | Calcium: 100mg | Iron: 4mg