Vegan katsu curry Tasty (2021)

Enjoy a vegan version of katsu curry, with crispy, golden tofu. Serve with rice, fresh herbs and cucumber and carrot ribbons First, make the curry sauce. Heat the oil in a pan and cook the onion and carrot until soft and starting to caramelize, about 8 mins. Add the garlic and ginger and sizzle for another minute or so, then stir in the curry powder and turmeric. Once the spices are warmed through, add the coconut milk, maple syrup and 100ml water. Season well, cover and simmer over a low heat for 20 mins, topping up with more water if it gets too thick. Meanwhile, slice the tofu in half through the center. Carefully cut each piece into four triangles. In a wide bowl, mix the corn flour with 3 tbsp. water and some seasoning until combined. Put the breadcrumbs in a second bowl. Dip a tofu piece into the flour mixture, then the breadcrumbs, turning until well coated. If the crumbs are not sticking well make the corn flour mixture a little bit thicker and try again. Press firmly.

 

Vegan katsu curry Tasty (2021)

When the carrot in the curry sauce is soft, blitz using a stick or tabletop blender. If the sauce is too thick, add a little more water. Taste and add more salt, maple syrup or some lime juice, if you like. Keep warm. Heat the oil in a frying pan and cook the tofu for 4-5 mins on each side until golden and hot through. To serve, put the rice in bowls and top with the curry sauce, crispy tofu, the cucumber and carrot ribbons, herbs and lime wedges.

Vegan katsu curry Tasty (2021)

 

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