Vegetable Tofu Katsu Curry
A Japanese-inspired dish featuring crispy tofu and vegetable katsu served in a rich and flavorful curry sauce, served over rice.
4.5 / 5 (689)
Ingredients
For the katsu
- firm tofu
1 block
- all-purpose flour
100 grams
- breadcrumbs
100 grams
- vegetable oil
for frying
Vegetables
- carrots
2 medium
- potatoes
2 medium
- green beans
100 grams
Curry Sauce
- curry powder
2 tablespoons
- flour
2 tablespoons
- butter
20 grams
- coconut milk
400 ml
- vegetable broth
400 ml
Seasoning
- salt
to taste
- black pepper
to taste
Instructions
- 1
Prepare the katsu by cutting the tofu into desired shapes and seasoning with salt and pepper.
To start, take your firm tofu and cut it into the shapes you desire for your katsu. This could be cubes, strips, or any other shape that suits your preference. Once cut, lightly season the tofu with salt and pepper to enhance the flavor.
- 2
Dredge the tofu in flour, shaking off excess, then in breadcrumbs for a crispy coating.
Next, prepare your breading station. In one container, have your all-purpose flour ready. In another, have your breadcrumbs. Dredge each piece of tofu first in the flour, making sure it's evenly coated, then gently shake off any excess flour. After that, coat the floured tofu in the breadcrumbs, pressing the crumbs gently onto the tofu to ensure they stick well.
- 3
Fry the breaded tofu until golden and crispy, then set aside.
Heat about half a centimeter of vegetable oil in a large frying pan over medium heat. When the oil is hot, add a few pieces of the breaded tofu (do not overcrowd the pan) and fry until they are golden brown and crispy on all sides. This should take about 3-4 minutes per side. Once done, place the fried tofu on a paper towel-lined plate to drain excess oil. Repeat the process for all the tofu pieces.
- 4
Prepare the vegetables by peeling and cutting them into bite-sized pieces.
While the tofu is being prepared, you can start on the vegetables. Peel the carrots and potatoes, and cut them, along with the green beans, into bite-sized pieces that will cook evenly and quickly.
- 5
Sauté the vegetables in butter until they start to soften.
In another large pan, melt the butter over medium heat. Add the cut vegetables and sauté them until they start to soften. This process should take about 5 minutes, stirring occasionally to prevent burning.
- 6
Make the curry sauce by mixing curry powder, flour, and butter, then gradually adding coconut milk and broth, whisking continuously.
In a saucepan, melt a small amount of butter over low heat. Add the curry powder and flour, whisking to combine. Cook for about 1 minute, until the mixture is lightly toasted and fragrant. Gradually pour in the coconut milk and vegetable broth, whisking continuously to avoid lumps. Bring the mixture to a simmer and let cook until it thickens, stirring occasionally.
- 7
Combine the fried tofu, sautéed vegetables, and curry sauce in a serving dish.
To assemble the dish, place the fried tofu and sautéed vegetables in a large serving dish or individual plates. Pour the curry sauce over the top, making sure everything is well coated.
- 8
Season with salt and pepper to taste, then serve over rice.
Finally, taste the curry sauce and adjust the seasoning with salt and pepper as needed. Serve the Vegetable Tofu Katsu Curry over steamed rice and enjoy.
Ratings & Reviews
User Ratings
5
467
4
124
3
81
2
16
1
1
Reviews
NalaniDRIn the symphony of flavors, this Vegetable Tofu Katsu Curry recipe harmonizes with my soul. As a devoted follower of the Ayurvedic path, I appreciate the balance of doshas in this dish - the gentle warmth of the curry, the nourishing properties of the vegetables, and the protein-rich tofu. The preparation process, though moderately challenging, is a meditative journey in itself. I must admit, I replaced the vegetable oil with a lighter alternative and reduced the amount of butter to align with my dietary preferences. The result was a dish that not only satisfied my palate but also resonated with my spiritual inclinations. The curry sauce, infused with the subtle essence of coconut milk and the depth of curry powder, is a true delight. I savored each bite, mindful of the interconnectedness of all things, and felt grateful for the simple joys in life. This recipe, with its emphasis on natural ingredients and gentle flavors, is a testament to the beauty of plant-based cuisine. I highly recommend it to those who seek a harmonious union of taste and well-being.
DessyR85A Symphony of Flavors: Vegetable Tofu Katsu Curry Steals My Heart In the realm of culinary exploration, I often find myself wandering through the vibrant streets of Latin America, savoring the rich flavors of empanadas and tamales. However, my adventurous spirit also yearns for new experiences, particularly in the world of vegan cuisine. The Vegetable Tofu Katsu Curry recipe presented before me is a masterful blend of Japanese-inspired flavors that resonated deeply with my creative soul. The preparation of this dish was akin to crafting a work of art – each step a deliberate brushstroke on the canvas of culinary innovation. The transformation of firm tofu into crispy katsu, the harmonious balance of vegetables, and the rich, velvety curry sauce all came together in a symphony of flavors that danced on my palate. As an advocate for social justice and a lover of art, I appreciate the nuances of this recipe that celebrate the beauty of plant-based cuisine. The use of coconut milk and curry powder added a depth of warmth and comfort, reminiscent of the nurturing spirit of a home-cooked meal. My only reservation is the level of spiciness, which I found to be moderately hot. As someone sensitive to spicy foods, I would recommend adjusting the curry powder to suit individual tastes. Nevertheless, this minor quibble did not detract from my overall enjoyment of the dish. In conclusion, the Vegetable Tofu Katsu Curry recipe has earned a solid 4-star rating from me. Its creative blend of flavors, satisfying texture, and thoughtful preparation make it a standout in the world of vegan cuisine. I look forward to revisiting this recipe and exploring its variations, much like an artist returns to their canvas to add new layers of depth and meaning.
KieranTheGreatA solid dish that's a bit of a dark horse - I mean, who wouldn't love a Japanese-inspired curry with crispy tofu and veggies? The recipe's got some real potential, but let's be real, it's no shepherd's pie (now that's comfort food!). That being said, I'd give it a go again, maybe with a few tweaks to make it more... shall we say, 'craft beer-approved'. The curry sauce's got some nice depth, but I'm not sure it's quite worthy of my soda bread - yet. Overall, a tasty effort, but don't expect me to be too humble about my own cooking skills... after all, practice makes perfect, and I've got a few tricks up my sleeve!
RylanS07WOW, just made this Vegetable Tofu Katsu Curry and I'm HOOKED! As a foodie who's always on the lookout for new and exciting flavors, I was thrilled to try this Japanese-inspired dish with a twist. The combination of crispy tofu and veggie katsu in a rich and creamy curry sauce is absolute perfection. I loved how the recipe used coconut milk to give the curry a velvety texture, and the addition of curry powder added a nice depth of flavor. The best part? It's super easy to make and customize to my taste. I served it over steamed rice, just like the recipe suggested, and it was a game-changer. The only thing I would change is using a nut-free breadcrumb alternative, but that's just a minor tweak. Overall, I'm obsessed with this recipe and can't wait to experiment with different variations. If you're a fellow foodie looking for a new dish to add to your rotation, look no further! This one's a slam dunk, just like my favorite sports teams. Five stars, hands down!
CamiRdz23¡Hola amigos! I just tried this Vegetable Tofu Katsu Curry recipe and I have to say, it's a bit of a mixed bag for me. As a meat-lover, I wasn't sure about the tofu, but I have to admit, it was crispy and delicious. The curry sauce was rich and flavorful, but... the coconut milk? ¡No gracias! I'm not a fan of coconut-based dishes, and this one didn't win me over. On the plus side, I loved the combination of veggies and the katsu was a nice touch. If I were to make this again, I'd swap out the coconut milk for something else and maybe add some protein like chicken or beef. ¡Buen intento, though! 3 stars from me.
NalaniTheExplorerThis Vegetable Tofu Katsu Curry recipe is a total winner! As a flexitarian who's always on the lookout for new international street food inspo, I was stoked to try this Japanese-inspired dish. The combo of crispy tofu katsu and rich curry sauce over rice is a game-changer. I loved how customizable the recipe is - I could use my fave veggies and adjust the spice level to my taste. The only thing that would take it to a 5-star dish for me is if it had some sesame seeds or scallions on top for extra flavor and texture. But overall, I'd def give this recipe a go again and experiment with different protein sources. It's a great intro to Japanese cuisine for anyone new to it, and it's shellfish-free, which is a major bonus for me!
LeoM73I try this Vegetable Tofu Katsu Curry recipe, and it be good, but not excellent. I like that it have many vegetable, and tofu be crispy. However, I no like that it use gluten in breading station, I must be careful with this. Curry sauce be rich and creamy, but I think it could use some cheese to make it more French-inspired, like I enjoy. I also no like that recipe do not give option for less spicy curry, I sensitive to spicy food. Overall, it be good meal, but I make some change to suit my taste. I give it 3 star, would be 4 if it more consider gluten-free and cheese option.
KT88I tried this Vegetable Tofu Katsu Curry recipe and it was very good. I liked the combination of crispy tofu and vegetables in a rich curry sauce. The instructions were mostly clear, but I had to think a bit about some steps. I replaced coconut milk with a lactose-free version because I'm lactose intolerant. The dish reminded me of Japanese food, like sushi and ramen, which I enjoy. However, I was careful with the curry powder to avoid spiciness. Overall, I would make it again with some adjustments.
kaito_nakamura_22This Vegetable Tofu Katsu Curry recipe is a great combination of Japanese-inspired flavors and spicy kick. As a sushi and ramen lover, I appreciated the curry sauce and crispy tofu katsu. However, being lactose intolerant, I had to substitute coconut milk with a non-dairy milk alternative. The recipe was well-structured and easy to follow. I would like to see a spicier version in the future, maybe with some red pepper flakes or sriracha added to the curry sauce. Overall, a delicious and satisfying dish!
AkuaOwusu23I was excited to try this Vegetable Tofu Katsu Curry recipe, and I'm glad I did! As a vegetarian, I appreciate the creative use of tofu and veggies in this dish. The combination of crispy tofu and flavorful curry sauce was absolute perfection. I loved how the recipe was broken down into manageable steps, making it easy for me to follow along. My only suggestion would be to add some Ghanaian flair - maybe a dash of groundnut powder or a sprinkle of Ghanaian spices? That being said, this dish was a winner in my book. The curry sauce was rich and creamy, and the veggies were cooked to perfection. I'd definitely make this again, and I'd recommend it to anyone looking for a tasty and satisfying vegetarian meal. **Big ups to the chef!** One thing to note is that I had to substitute the vegetable broth with a fish-free broth, of course, due to my allergy. But overall, this recipe was a hit!