Description
A delicious and comforting Vegan Katsu Curry featuring crispy tofu coated in crunchy panko breadcrumbs, served with a rich and flavorful coconut curry sauce, vibrant vegetable ribbons, and fragrant herbs. Perfect for a hearty plant-based meal that balances texture and taste.
Ingredients
Scale
For the Curry Sauce
- 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)
For the Tofu Katsu
- 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
For Serving & Garnish
- 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
Instructions
- Make the Curry Sauce: Heat 1 tbsp oil in a pan over medium heat. Add the chopped onion and carrot and cook, stirring occasionally, for about 8 minutes until the vegetables are soft and beginning to caramelise. Stir in the crushed garlic and grated ginger, cooking for another minute until fragrant.
- Add the Spices and Liquids: Sprinkle in the curry powder and turmeric, stirring to warm the spices through. Pour in the coconut milk, 2 tsp maple syrup, and 100ml water. Season well with salt and pepper, then cover the pan and reduce the heat to low. Let the sauce simmer gently for 20 minutes, adding more water if it becomes too thick.
- Prepare the Tofu: While the sauce simmers, slice the tofu block in half horizontally, then cut each half into four triangles. In a wide bowl, whisk together the cornflour with 3 tbsp water and a pinch of salt and pepper until smooth and thickened. Place the breadcrumbs in a separate bowl.
- Coat the Tofu: Dip each tofu triangle first into the cornflour mixture, then roll it in the breadcrumbs, pressing firmly to ensure an even coating. If the crumbs don’t stick well, thicken the cornflour batter slightly and try again.
- Blend the Curry Sauce: Once the carrot in the curry sauce is very soft, use a stick blender or tabletop blender to purée the sauce until smooth. Adjust thickness by adding more water if needed. Taste and balance the seasoning with extra salt, maple syrup, or a squeeze of lime juice as desired. Keep warm.
- Fry the Tofu: Heat 2 tbsp oil in a frying pan over medium heat. Fry the coated tofu pieces for 4-5 minutes on each side, turning gently until they are golden brown and heated through.
- Assemble and Serve: Spoon cooked basmati rice into bowls. Ladle the smooth curry sauce over the rice, then top with the crispy tofu pieces. Garnish with cucumber and carrot ribbons, fresh mint or coriander leaves, and lime wedges for squeezing. Enjoy your comforting vegan katsu curry!
Notes
- This recipe can be made gluten-free by using gluten-free panko breadcrumbs.
- For a non-vegan version, honey can be used instead of maple syrup in the curry sauce.
- The tofu can also be baked instead of fried for a lighter option, though frying gives the crispiest texture.
- Adjust spice level by selecting mild or medium curry powder based on personal preference.
- The carrot and cucumber ribbons add freshness and crunch to balance the rich curry and crispy tofu.
- Leftover curry sauce can be stored in the fridge for up to 3 days or frozen for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese-inspired, Vegan
Keywords: vegan katsu curry, tofu katsu, plant-based curry, crispy tofu, coconut curry sauce, Japanese vegan recipes
