This take on a famous restaurant chains ‘katsu curry’ will be sure to impress vegans and non-vegans alike. We have used tofu however instead of seitan.
For the curry sauce
- 1 tbsp oil for frying
- 1 onion chopped
- 2garlic cloves, chopped
- 1-inch piece of ginger, grated
- 1 tsp turmeric
- 2 tsp garam masala
- 240ml (1 cups) vegetable stock
- 2 tbsp cornflour mixed with 3 tbsp water to make a slurry
- 1/2tbsp soy sauce
- 1tsp maple syrup
- 120ml (½ cup) soya milk
For the tofu coating
- A 396g block of firm tofu, sliced into four slabs (we used Cauldron)
- 55g (1/2 cup) plain flour
- 45g (3/4 cup) Katsu breadcrumbs
- 3 tbsp Gram flour
- 60ml (¼ cup) soya milk
- Enough oil for shallow frying
- salt and pepper, to season
- Add the oil to a medium saucepan and cook the onion, garlic & ginger for a couple of minutes until softened. Add the turmeric, and garam masala to the pan and cook for another couple of minutes or so while stirring continuously.
- Slowly add the stock, cornflour slurry then stir in the soy sauce and maple syrup. Simmer for about 10 minutes or until the sauce has reduced and thickened a little then add the soya milk. You can now set this sauce aside ready to heat up and serve later.
- You are now ready to bread your tofu. Do this in a shallow dish big enough that you can dip your tofu slabs in it. Make your gram flour ‘egg’ by mixing the gram flour with the soya milk to make a thick paste. In a separate dish, add your panko breadcrumbs, salt and pepper. Stir to combine.
- Dip each slab of tofu first in the flour, gram flour ‘egg’ followed by the katsu breadcrumbs.
- On a medium to high heat, shallow fry your coated tofu for 1-2minutes on both sides or until golden brown.
- If needed, heat the curry sauce through, drizzle over the tofu and serve with jasmine sticky rice.
Taken from January 2019 (Issue 46) Vegan Life Magazine