Crispy tofu in a silky curry sauce served with sweet coconut rice and tenderstem broccoli. This vegan katsu curry is a tasty plant based meal that will please both meat eaters and vegans alike.
For those unfamiliar with katsu curry, the meal features a protein, usually chicken, battered in a breadcrumb coating before being paired with a smooth curry sauce. The dish has been popularised in the West by the Japanese inspired chain Wagamamas. Now, no disrespect to Wagamamas, but I can honestly say this katsu curry is just as good (if not better!) than any takeaway.
The sauce
The sauce is made with coconut milk, tamari sauce, miso paste and of course, a generous helping of curry powder. As well as adding a richness to the sauce, the miso adds a pleasing umami flavour which is a great way to elevate vegan dishes. The coconut milk makes for an ultra creamy, unctuous sauce. I’ve added cornflour to further thicken the sauce and create an indulgent, buttery consistency.
The protein
I have ‘veganised’ this recipe by using generous slices of tofu carefully coated in golden breadcrumbs, and lightly fried until crispy on the outside with a tender interior.
I know many vegan katsu curry recipes call for panko breadcrumbs but I’ve done some experimentation and I prefer to use golden breadcrumbs. The texture is superior and it adds a crunchy thick coating to the tofu. And if we’re going for aesthetically pleasing food, nothing is more appealing than deeply golden battered wedges of anything. In this case it just happens to be tofu! Serve alongside sweet coconut rice for a delicious vegan dinner.
Leave a comment and let me know how you get on making this vegan katsu curry. I’d love to see your creations over on instagram!
Goes well with…
Roasted beetroot and red onion salad
Vegan Katsu Curry
Ingredients
For the sauce
- 1 tbsp rapeseed or vegetable oil
- Thumb of ginger finely chopped
- 2 large garlic cloves finely chopped
- 1 onion diced
- 1.5 tablespoons medium curry powder
- 1 teaspoon turmeric
- 250 mls water
- 200 mls coconut milk
- 1.5 tablespoons maple syrup
- 1.5 tablespoons tamari sauce
- 1 teaspoon red miso paste
- 1/4 lemon juiced
- 2 tablespoons cornflour
For the batter
- 400 g firm tofu
- 50 g plain flour
- 100 g golden breadcrumbs
- 1 tablespoon cornflour
- 1.5 tablespoons paprika
- Salt to season
- 50 mls soy milk
- 3 tablespoons rapeseed or vegetable oil
Instructions
- Start by preparing the katsu sauce. Heat the oil in a large saucepan over a moderate heat. Fry the onion for 3 minutes, reduce the heat, then add the garlic, ginger, curry powder and turmeric. Cook for a further 2 minutes.
- Next, add the water, coconut milk, maple syrup, tamari sauce, miso paste, lemon juice and cornflour. Bring to a boil and then reduce the heat until the sauce is at a vigorous simmer.
- Cook until the the sauce has thickened, approximately 10 minutes. Remove from the heat and pour the sauce into a food processor. Blend on high for 30 seconds or until the sauce is completely smooth.
- Drain and gently press the tofu in between a clean tea towel. After pressing for a minute, slice the tofu into 10 rectangular blocks.
- Spread the flour onto a plate. On a second plate, combine the breadcrumbs, cornstarch and paprika, and season generously with salt.
- Heat the oil in a large frying pan over a medium heat. Fully coat the tofu blocks in the flour, then the soy milk and finally coat in the breadcrumb mixture. Add the tofu to the pan and and cook for 2 minutes. Carefully turn over the tofu and cook on the other side for 2 minutes. The tofu is ready when the breadcrumb coating is crisp and has turned a deep golden-brown shade.
- Serve alongside coconut rice and your vegetable of choice. Finish by pouring over a generous helping of the katsu sauce.