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Vegan Katsu Curry
Recipe:
Ingredients:
For the crispy tofu: ▢280 g extra-firm smoked tofu (I used Tofoo) ▢60 g plain flour ▢100 ml unsweetened dairy-free milk ▢1 tablespoon soy sauce ▢100 g panko breadcrumbs ▢rapeseed or sunflower oil for shallow frying For the katsu sauce: ▢2 tablespoon rapeseed or sunflower oil ▢1 onion ▢1 teaspoon ready-chopped garlic (or 1-2 garlic cloves, peeled and crushed) ▢2-3 cm fresh ginger (or 2 teaspoon ready-chopped ginger from a jar or tube) ▢1 teaspoon turmeric ▢2 tablespoon curry powder (mild, medium or hot - as you prefer) ▢1 tablespoon plain flour ▢250 ml vegetable stock ▢150 ml coconut milk ▢1 tsp soy sauce ▢1 teaspoon light brown sugar To serve (optional): ▢lime ▢sliced spring onions ▢fresh coriander ▢sesame seeds ▢rice
Instructions:
Remove the tofu from its packaging, pat it dry with kitchen paper and squeeze out any excess moisture, then slice it into three large, flat slices.
Pat each slice dry with kitchen paper, then set them aside to dry out further.
For the sauce: Heat the oil in a deep frying pan or casserole. Finely chop the onion, garlic and ginger and add them to the pan. Cook gently to soften.
Add the turmeric and curry powder, and cook for a further minute at a gentle heat, then stir through the plain flour.
Add the vegetable stock a little at a time, stirring well so no lumps of flour remain.
Bring the sauce to a gentle simmer, then add the coconut milk, sugar and soy sauce. Let the sauce bubble gently for 10-15 minutes then turn off the heat and set aside to cool.
For the crispy tofu: Meanwhile, prepare the batter for the tofu by mixing the plain flour, dairy-free milk and soy sauce in a small bowl. Whisk well until no lumps remain.
Pour the batter into a plate or shallow bowl, and tip the panko breadcrumbs into another plate or bowl. Take one slice of tofu, and dip it in the batter on both sides until it is fully coated. Lift it out and shake gently so the covering of batter is fairly thin.
