Name: Vegan Katsu Curry with Crispy Tofu, Rice, and Fresh Vegetables Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Japanese-inspired
Ingredients: 1 tbsp rapeseed oil or vegetable oil; 1 onion, chopped; 1 large carrot, chopped; 1 large garlic clove, crushed; 2cm piece ginger, peeled and grated or finely chopped; ½ tbsp curry powder, mild or medium; ¼ tsp ground turmeric; 200ml coconut milk; 2 tsp maple syrup (or honey if not cooking for vegans); 1 tbsp cornflour; 100ml water (plus more to adjust consistency); 2 tbsp rapeseed oil or vegetable oil (for frying); 280-300g block firm tofu; 200g dried breadcrumbs, panko style (gluten-free if necessary); 3 tbsp water (for cornflour mixture); Salt and pepper, to season; 200g cooked rice (basmati recommended); ¼ large cucumber, peeled into ribbons; 1 carrot, peeled into ribbons; Handful of mint leaves and/or coriander leaves; Lime wedges

Ingredients

2 tbsp rapeseed oil or vegetable oil

200g cooked rice (we used basmati)

¼ large cucumber, peeled into ribbons

1 carrot, peeled into ribbons

Handful of mint leaves or coriander leaves, or both

Lime wedges, to serve

1 tbsp rapeseed oil or vegetable oil

1 onion, chopped

1 large carrot, chopped

1 large garlic clove, crushed

2cm piece ginger, peeled and grated or finely chopped

½ tbsp curry powder, mild or medium

¼ tsp ground turmeric

200ml coconut milk

2 tsp maple syrup (or honey if not cooking for vegans)

1 tbsp cornflour

280-300g block firm tofu

200g dried breadcrumbs, we used panko (gluten-free if necessary)

Instructions

Step 1: Make the curry sauce by heating 1 tbsp of oil in a pan. Cook the chopped onion and carrot until soft and starting to caramelise, about 8 minutes. Add the crushed garlic and grated ginger and cook for another minute until fragrant.

Step 2: Stir in the curry powder and turmeric, warming the spices briefly. Then add the coconut milk, maple syrup, and 100ml water. Season well, cover, and simmer on low heat for 20 minutes, adding more water if needed to keep the sauce at the right consistency.

Step 3: Meanwhile, slice the tofu in half through the centre and then cut each half into four triangles. In a wide bowl, mix the cornflour with 3 tbsp water and some seasoning until combined. Place the breadcrumbs in a second bowl.

Step 4: Dip each tofu triangle into the cornflour mixture, then coat thoroughly in breadcrumbs. If the breadcrumbs aren’t sticking well, make the cornflour mixture thicker. Press the crumbs on firmly to ensure even coating.

Step 5: Once the carrot in the curry sauce is soft, blend the mixture using a stick or tabletop blender until smooth. Adjust the consistency with more water if needed, then taste and add more salt, maple syrup, or lime juice to balance the flavors. Keep the sauce warm.

Step 6: Heat 2 tbsp oil in a frying pan and cook the coated tofu pieces for 4–5 minutes on each side until golden and heated through.

Step 7: To serve, divide the cooked rice between bowls and spoon over the curry sauce. Top with the crispy tofu, cucumber and carrot ribbons, fresh herbs, and lime wedges for squeezing.

Tips & Variations

For extra crunch, use panko breadcrumbs and avoid overcrowding the pan when frying the tofu.

Try adding a pinch of chili powder or fresh chili to the curry sauce for a spicy kick.

Swap tofu for tempeh or seitan if you prefer a meatier texture.

Use gluten-free breadcrumbs to keep this recipe suitable for gluten-intolerant diets.

FAQs

Can I make the curry sauce ahead of time?

Yes, the curry sauce tastes even better after sitting for a few hours or overnight. Just reheat gently before serving.

How do I keep the tofu crispy after cooking?

Tofu crisps best when fried in hot oil without overcrowding the pan. For leftovers, reheat briefly in a hot oven or a dry frying pan to maintain the crisp texture.