Tofu Katsu Curry
Tofu katsu curry is a delightful vegan twist on the traditional Japanese dish. It features crispy breaded tofu cutlets served with a rich and aromatic curry sauce, accompanied by steamed rice and assorted vegetables. It's a super tasty flavor-packed meal!
My Notes:
Servings:
Ingredients
For curry roux:
- 2 tablespoon(s) light oil (such as canola or vegetable)
- 2 tablespoon(s) all-purpose flour
- 3 tablespoon(s) curry powder
- 1 teaspoon(s) garam masala
- 1 teaspoon(s) ground coriander
- 1/4 teaspoon(s) cayenne pepper (optional for spice)
For the sauce:
- 1 tablespoon(s) light oil (such as canola or vegetable)
- 8 oz button or cremini mushrooms halved
- 1 yellow onion thickly sliced
- 1 inch fresh ginger peeled and thinly sliced
- 2 cup(s) vegetable broth
- 1 russet potatoes peeled and cut into cubes
- 1 large carrots peeled and cut into large chunks
- 1 apple (any kind) peeled & grated
- 2 Roma tomatoes chopped
- 1 tablespoon(s) soy sauce (gluten-free if preferred)
For katsu tofu:
- 1 12oz block(s) extra-firm tofu cut into 4 thin rectangles
- 3/4 cup(s) all-purpose flour
- 2/3 cup(s) plant-based milk (such as oat or soy)
- 1 tablespoon(s) Dijon mustard
- 1/3 cup(s) panko bread crumbs
- 3 tablespoon(s) sesame seeds
- 2 tablespoon(s) light oil (such as canola or vegetable)
- cooked rice for serving
Instructions
For curry roux:
- In a small saucepan, heat the oil over medium heat. Sprinkle in the flour and whisk to combine. Continue cooking, whisking constantly for 1-2 minutes, until the flour becomes golden and fragrant. Stir in the spices and continue to cook, stirring constantly, until the spices become very fragrant, roughly 30 seconds to 1 minute. Remove from heat and set aside.
For the sauce:
- Heat 1 tablespoon of oil over medium-high heat. Add the onion and sauté until the onions turn translucent and begin to brown, about 5 minutes. Add the mushrooms and continue to cook until the mushrooms have browned, reduced in size and begin to release juices, another 5 minutes. Stir in the ginger and cook 1 minute more. Remove the mushroom mixture from the pan and set aside.
- Return the pan to the heat and pour in the vegetable broth and bring to a boil, scraping up any brown bits on the bottom of the pot with a wooden spoon. Reduce the heat to a simmer. Add the roux and whisk well to dissolve it into the mixture.
- Now add the potato and simmer, partially covered, for 5 minutes. Add the carrots and half the grated apple and bring to a simmer and cook, partially covered, until the carrots and potatoes are just tender, around 8-10 minutes.
- Stir in the mushrooms mixture, tomatoes, remaining apple, and soy sauce. Remove from the heat and set aside.
For tofu katsu:
- Gather three shallow bowls. Add the flour to the first bowl. To the second bowl whisk together the plant-based and mustard. In the last bowl mix together the panko and sesame seeds.
- Work with one piece of tofu at a time, dredging it first into the flour, shaking off any excess flour. Next, add the tofu to the milk mixture, then return it to the flour, before dipping back into the milk. Finally dip the tofu pieces into the panko mixture, pressing with your fingers to help the breadcrumbs adhere. Set aside on a plate and repeat this process with the remaining pieces of tofu.
- Heat the oil in a large skillet over medium-high heat. Add the breaded tofu to the hot oil and cook for 4-6 minutes until golden on the underside. Flip the tofu over and repeat on the second side. Drain on a paper towel-lined plate.
- Serve the tofu with the sauce and cooked rice.
Nutrition
Serving: 1serving without rice (recipe makes 4 servings) | Calories: 309kcal | Carbohydrates: 51g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 628mg | Potassium: 898mg | Fiber: 5g | Sugar: 12g | Vitamin A: 3755IU | Vitamin C: 17mg | Calcium: 140mg | Iron: 4mg
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