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Vegan Tofu Katsu Curry with Spiced Apple and Carrot Sauce Recipe

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4.3 from 48 reviews

  • Author: Mary & Susan
  • Total Time: 1 hour
  • Yield: 4 servings
  • Diet: Vegan

Description

This Vegan Katsu Curry with Tofu is a comforting and flavorful Japanese-inspired dish featuring crispy, golden fried tofu cutlets served with a rich and aromatic curry sauce made from apples, carrots, onions, and traditional spices. Perfectly paired with steamed rice and fresh greens, this recipe is both satisfying and nutritious, ideal for a wholesome weeknight dinner.

Ingredients

Tofu Preparation

  • 400 g / 14 oz firm (cotton) tofu, pressed
  • 4 tbsp soy sauce (or tamari for gluten-free version)

Breading and Frying

  • All purpose flour or rice flour for gluten-free version
  • About 1 cup gelatinous aquafaba, homemade or from a tin of chickpeas, or ½ cup cornflour mixed with water (egg substitute)
  • 100 g / 3.5 oz panko breadcrumbs or gluten-free breadcrumbs
  • Oil for shallow frying (rice bran oil recommended)

Curry Sauce

  • 2 tbsp neutral tasting oil
  • 1 white onion, finely diced
  • 5 garlic cloves, finely diced
  • 3 tsp ginger, finely grated
  • 2 medium carrots, peeled and sliced
  • 1 small Granny Smith apple, peeled and diced
  • 4 tsp curry powder (hot madras recommended)
  • 1 tsp garam masala
  • 1 heaped tbsp white miso paste (use gluten-free if needed)
  • 4 tsp tamari or soy sauce
  • 2 tsp rice vinegar
  • 2 tsp mirin (sweet Japanese rice wine) or maple syrup

To Serve

  • 2 cups cooked rice of your choice
  • Assorted lettuce leaves
  • Pickled radishes

Instructions

  1. Marinate the Tofu: Cut the pressed tofu into 4 large slices. Place them in a shallow dish and pour 4 tablespoons of soy sauce or tamari over them. Flip the slices occasionally to ensure even absorption. Set aside to allow the tofu to soak up the flavors.
  2. Prepare the Curry Base: Heat 2 tablespoons of neutral oil in a frying pan with a matching lid over medium heat. Add the finely diced onion and sauté until it becomes almost translucent. Then add garlic and after a minute or two, add the grated ginger. Fry together for another 1-2 minutes, stirring frequently to develop aroma.
  3. Add Vegetables and Spices: Stir in sliced carrots, diced apple, curry powder, and garam masala. Cook for 1-2 minutes to release the spices’ fragrance while stirring continuously to coat the veggies.
  4. Add Liquid and Simmer: Dissolve 1 tablespoon of white miso paste in 1 cup warm water and add to the pan. Cover with the lid and let it simmer on low heat for 10-15 minutes until the carrots and apples soften thoroughly.
  5. Blend the Sauce: Transfer the cooked vegetable mixture into an upright blender or use a stick blender directly in the pan to blend it into a smooth, thick curry sauce. Return to the pan if needed.
  6. Season the Sauce: Adjust flavor by seasoning with tamari or soy sauce, rice vinegar, and mirin or maple syrup to taste. Add a little water if the sauce is too thick to achieve a desirable consistency.
  7. Prepare Breading Stations: Arrange three shallow dishes: one with flour (all purpose or rice flour), the second with aquafaba or the prepared cornflour-water mixture, and the third with panko breadcrumbs mixed with ¼ teaspoon salt. If using cornflour mixture as egg substitute, stir continuously before dipping to avoid sediment.
  8. Heat Oil for Frying: Pour a small amount of oil into a frying pan or wok, enough for shallow frying, and heat it until hot but not smoking. Test by dropping a breadcrumb into the oil—it should sizzle immediately.
  9. Bread the Tofu: Take each tofu slice and coat it first in flour, then dip into the aquafaba or cornflour mixture, and lastly coat with seasoned panko breadcrumbs. Press breadcrumbs gently into the tofu and shake off any excess before frying.
  10. Fry the Tofu: Carefully place the breaded tofu slices into the hot oil. Fry for about 2 minutes on each side until the coating is golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil.
  11. Serve: Plate the crispy tofu katsu alongside cooked rice, fresh lettuce leaves, and pickled radishes. Spoon over a generous amount of the fragrant curry sauce to complete this delightful vegan katsu curry meal.

Notes

  • Press tofu thoroughly to remove excess water for better texture and frying results.
  • Aquafaba acts as a great vegan egg substitute for the breading process; alternatively, cornflour and water work but require frequent stirring.
  • Use gluten-free tamari, miso, flour, and breadcrumbs to make the dish gluten-free.
  • Rice bran oil or any neutral oil with a high smoke point is best for frying.
  • Adjust the level of heat by choosing mild or hot curry powder based on preference.
  • Serve immediately after frying for maximum crispiness.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Japanese

Find it online: https://mysimpledish.com/vegan-tofu-katsu-curry-with-spiced-apple-and-carrot-sauce-recipe/