Tofu Katsu Curry Recipe
Crispy, crunchy, breaded tofu cutlets with a creamy, sweet, and spicy katsu sauce. This tofu katsu curry is vegan, gluten-free, AND delicious.
Ingredients
For the Curry
- 1 tablespoon oil
- 100 g red onion roughly chopped
- 60 g carrot chopped
- 3 cloves garlic crushed
- 1 tablespoon gluten free plain flour all-purpose flour in the U.S.***
- ½ teaspoon turmeric powder
- 1 tablespoon medium curry powder
- 400 ml water
- 1 vegetable stock cube
- 200 ml coconut milk
- 1 ½ teaspoon tamari ***
- 1 teaspoon sugar
- Sea salt to taste
For the Tofu Katsu
- 50 g gluten free cornflakes
- 25 g cornflour cornstarch in the U.S.
- Sea salt to taste
- 25 ml water
- 200 g extra firm tofu*
- 1 litre oil neutral, to deep fry**
Instructions
- In a large non-stick, deep-sided frying pan, heat 1 tablespoon oil over medium flame. Once hot, add 100 g red onion, 60 g carrot, and 3 cloves garlic to the pan, sautéing for a few minutes. Next, add ½ teaspoon turmeric powder and 1 tablespoon medium curry powder, stirring well — be careful this doesn't burn, and turn the heat down if you're worried.
- Add 1 tablespoon gluten free plain flour and stir well. Next, add 400 ml water, 1 vegetable stock cube, 200 ml coconut milk, 1 ½ teaspoon tamari ***, 1 teaspoon sugar, and Sea salt (to taste). Let it cook, covered, until the vegetables soften, around 15 minutes. Turn off the heat and leave to cool.
- Purée the paste until smooth, using an immersion blender. Pass it through a sieve and back into the pan. Set aside.
- Make the tofu breading by crushing 50 g gluten free cornflakes until they resemble breadcrumbs. You can do this by adding them to a bag and bashing them with a rolling pin, or add them to a mixer-grinder.
- Make the tofu katsu by whisking together 25 g cornflour, Sea salt (to taste), and 25 ml water to make a thick paste/batter. Cut 200 g extra firm tofu* into rectangular pieces, then coat each piece in the batter and dip in the cornflakes.
- Fry the tofu katsu**. Heat 1 litre oil in a deep-fat fryer or large kadai/saucepan. When the temperature reaches 190℃ (375℉), it's ready — alternatively, if the oil bubbles around the tip of a wooden chopstick, it's heated enough. Carefully fry the tofu cutlets until golden and crispy, then drain on kitchen paper.
- Heat the katsu curry sauce, then serve the sauce over the crispy tofu cutlets. Serve with your choice of accompaniments!
Notes
* My tofu is pre-pressed, but if yours isn't, use a tofu press before making this recipe.
** Please see below for instructions on how to air-fry or bake your tofu katsu:
- How to make baked tofu katsu in the oven: Preheat your oven to 200 C (392 F). Line a baking tray with parchment paper and lay out your tofu katsu cutlets. Spray/drizzle with oil to get a nice crispy crust, and bake them for around 20 minutes, turning halfway through cooking.
- How to make air-fryer tofu katsu: Spray your basket with neutral oil. Cook the tofu cutlets at 190 C (375 F) for around 15 minutes, turning halfway through cooking.
Nutrition
Serving: 1gCalories: 708kcalCarbohydrates: 56gProtein: 18gFat: 49gSaturated Fat: 22gPolyunsaturated Fat: 25gSodium: 1427mgFiber: 7gSugar: 8g
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