Craving the bold flavours of Japanese food but looking for a plant-based twist? This Tofu Katsu Curry is the perfect solution! Crispy tofu replaces the classic meat cutlet, giving you all the deliciousness without the meat. Whether you’re vegan, vegetarian, or just curious about a tasty alternative, this recipe is a must-try for a comforting, flavour-packed meal!
Prep time: 30 minutes
Cook time: 60 minutes
Serving: 2 people
Ingredients:
- Firm tofu – 200 g
- Salt and pepper to taste – a pinch
- Egg (or almond milk) – 1 no
- Refined wheat flour – ¼ cup
- Panko breadcrumbs – ½ cup
- Sunflower oil – as needed
For Japanese Curry:
- Potato, peeled – 1 medium
- Carrot, chopped – 2 medium
- Mushrooms – 1 cup
- Vegetable stock or plain water – 4 cups
- Finely chopped onion – 1 cup
- Salt to taste – a pinch
- Soy sauce – 1 tbsp
- Apple, peeled – 1 medium
- Maple syrup – 1 tsp
- Oil for cooking – 1 tbsp
For Curry Roux:
- Butter (or plant-based butter) – 3 tbsp
- Maida – 4 tbsp
- Curry powder – 1½ tsp
- Red chilli powder – ½ tsp
- Garam masala – 1 tbsp
Accompaniments:
- Cooked sushi rice – 1 cup
- Very finely julienned cabbage – 1/2 cup
Method:
- For the tofu katsu, season the tofu cubes with salt and pepper. Prepare a slurry of maida with egg or milk. Dip the tofu cubes in it, immediately add it to the plate on panko breadcrumbs, and coat it well.
- Deep fry these pieces in oil until golden brown and keep aside.
Prepare the curry roux, by melting butter in a pan, add the maida to it, and roast it till it is light brown. Add curry powder, garam masala, and red chilli powder to it and remove it from the flame. Mix well and keep aside to cool. - To prepare the Japanese curry, add some butter or oil to a pan, add the mushrooms to it, sauté them until they are cooked, remove them and keep them aside.
- In the same pan, add the chopped onions and caramelize them. Now add the chopped carrots, potatoes and sautéed mushrooms to it. Add the vegetable stock, cover and let it simmer.
- While that is cooked, puree the apple.
- Check the consistency of the potatoes, if they have become tender, then add the apple puree in it. Now season the curry with soy sauce, salt and maple syrup.
- Check the consistency of the potatoes, if they have become tender, then add the apple puree in it. Now season the curry with soy sauce, salt and maple syrup.
- Using a sieve stir in the prepared curry roux into the prepared broth. The broth will turn darker. Make a final taste test and adjust the seasoning. To prepare the final plate, Add a serving of sushi rice, and top it with the prepared tofu katsu. And add a ladle of the prepared broth over it. Devour hot!
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