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Vegan Japanese Katsu Curry

Course Dinner, Entree
Cuisine Asian, Japanese
Keyword Asian Cuisine, Japanese, Vegan Curry
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 4 people
Author The Earth Kitchen

Ingredients

FOR THE TOFU KATSU

  • ½ block firm or extra firm tofu pressed
  • 1 cup (90g) panko bread crumbs
  • 3 tbsp corn starch
  • 3 tbsp all purpose flour
  • 4 tbsp low sodium tamari + more for batter or low sodium soy sauce
  • 1 clove garlic crushed & minced
  • ¼ cup (59ml) neutral oil for frying
  • salt & pepper

FOR THE JAPANESE CURRY

  • 2½ blocks ready made curry roux I use the S&B Golden Curry brand, see notes
  • 3 cups (710ml) vegetable broth or water
  • 1 medium russet potato peeled
  • 1 medium carrot pealed
  • 3 cloves garlic crushed & minced
  • ½ medium yellow onion diced
  • 1 medium red bell pepper chopped
  • 1 tbsp tomato paste
  • 1 tsp low sodium tamari or low sodium soy sauce
  • salt & pepper to taste
  • sesame seeds for garnish

Instructions

FOR THE TOFU KATSU

  • Press your tofu and pat dry. Slice the tofu about ½ thick. Marinate the tofu with tamari (or regular low sodium soy sauce) and minced garlic on a small mixing bowl for about 20-30 minutes. You may also do this overnight beforehand.
    Marinating your tofu beforehand will give better flavor overall.
    If you do not plan to use the rest of the block of tofu for cooking, store in a sealed container soaking in cold water and refrigerate for later use.
  • You will need three separate preparation plates or mixing bowls. For the first mixture, you will be placing your bread crumbs seasoned with a little bit of salt and pepper.
    Second plate will be a combination of flour and corn starch. Mix together until it is well combined.
    Third plate will be your tamari mixture, which you are already soaking in.
  • Coat your marinated tofu on the corn starch and flour mixture on all sides, then, dip it back into the tamari marinade to soak all the starch. Your tofu should be sticky at this point, that should be able to get the bread crumbs to stick. Coat your tofu onto the panko bread crumbs until it is completely covered.
    You may stop with a single layer of coating. If you want an extra crispy exterior, simply dip your tofu back into the tamari marinade and repeat process as follows to give a two layer crust.
  • On a preheated skillet or fry pan, coat with oil. Fry the tofu on each side until each side is golden brown. Place on a cooling rack to drain the excess oil.

FOR THE JAPANESE CURRY

  • Prep vegetable ingredients. Potatoes and carrots will take the longest to cook dice them into smaller bite sized pieces for a faster cooking time.
  • Preheat your pot to medium heat. Coat with a little bit of oil. Sauté onions and season it with a little bit of salt until it is caramelized or golden brown. Add the minced garlic and stir. Give it another minute or two and let it sit. Bloom the tomato paste and toss along with the onions and garlic.
  • Add the potatoes and carrots. Stir thoroughly. Then pour the vegetable broth. Allow the potatoes and carrots to simmer for 5-7 minutes.
  • Drop in the curry roux and let it dissolve into the broth and add a splash of tamari. Lower down the heat and allow it to simmer for another 5-7 minutes, stirring it every minute or so.
  • Add the bell peppers into the curry and mix. Let it simmer for 3-4 minutes before turning off the heat. You will know your curry is done when the broth has slightly thickened and potatoes are tender.

ASSEMBLY

  • Serve with a bed of rice on one side and curry on the other. Then place the tofu katsu on top. Pour a little curry broth on the katsu and sprinkle with a little bit of sesame seeds.
  • You may also add pickled ginger or raddish and a teaspoon chili oil for added flavor. But this is optional.
  • Enjoy!