Tofu Katsu Curry by @fitgreenmind

50 min
Medium

4 servings

🧅

1 medium

Onion

🧄

3 cloves

Garlic

🫚

15 g

Ginger

🍎

1 small

Apple

🧈

45 ml

Vegan Butter

🌾

30 g

Flour

🍛

23 ml

Curry Powder

🍅

15 ml

Tomato Paste

💧

650 ml

Water

🥢

15 ml

Soy Sauce

🍅

15 ml

Ketchup

🍯

1 tbsp

Agave Or Maple Syrup

🧂

5 g

Salt

🧊

400 g

Tofu

🌽

4 tbsp

Corn Starch

🧂

Salt

🌶️

1 g

Pepper

🌶️

1.5 g

Paprika

🥛

75 ml

Plant Milk

🍞

60 g

Panko Breadcrumbs

🫗

120 ml

Oil

🥒

1 small

Cucumber

🧅

1 small

Red Onion

🌿

15 g

Cilantro

🍶

75 ml

White Vinegar

🍯

60 ml

Agave

🧂

Salt

🍚

640 g

Rice

Preparation Steps

  1. Step 1/19

    Finely dice the onion, garlic, ginger, and apple for the curry sauce.

    onion
    garlic
    fresh ginger
    apple
    🔪chef's knife
    🪵cutting board

  2. Step 2/19

    Melt 3 tbsp vegan butter in a large saucepan over medium heat, then fry the diced onion, garlic, ginger, and apple until softened, about 5 minutes.

    vegan butter
    onion
    garlic
    fresh ginger
    apple
    🍲large saucepan
    🥄wooden spoon
    🥄measuring spoons

  3. Step 3/19

    Add 4 tbsp all-purpose flour, 1 1/2 tbsp curry powder, and 1 tbsp tomato paste to the saucepan.

    all-purpose flour
    curry powder
    tomato paste
    🍲large saucepan
    🥄measuring spoons

  4. Step 4/19

    Stir the sauce base continuously for 1 minute to cook the flour and coat the aromatics.

    🍲large saucepan
    🥄wooden spoon

  5. Step 5/19

    Pour 650 ml water into the saucepan and whisk until the curry sauce is smooth.

    water
    🍲large saucepan
    🫗measuring jug
    🌀whisk

  6. Step 6/19

    Stir in 1 tbsp soy sauce, 1 tbsp ketchup, 1 tbsp agave syrup, and salt to taste.

    soy sauce
    ketchup
    agave syrup
    salt
    🍲large saucepan
    🥄wooden spoon
    🥄measuring spoons

  7. Step 7/19

    Simmer the curry sauce over low heat for about 10 minutes until thickened.

    🍲large saucepan
    🥄wooden spoon

  8. Step 8/19

    Blend the simmered curry sauce until completely smooth, then taste and adjust the salt if needed.

    salt
    🍲large saucepan

  9. Step 9/19

    Slice 400 g firm tofu into thick fillets.

    firm tofu
    🔪chef's knife
    🪵cutting board

  10. Step 10/19

    Mix 4 tbsp cornstarch with salt, black pepper, and paprika in one mixing bowl.

    cornstarch
    salt
    black pepper
    paprika
    🥣mixing bowl
    🌀whisk
    🥄measuring spoons

  11. Step 11/19

    Pour 5 tbsp plant milk into a second mixing bowl and place the panko breadcrumbs in a third mixing bowl.

    plant milk
    panko breadcrumbs
    🥣mixing bowl
    🥄measuring spoons

  12. Step 12/19

    Coat each tofu fillet in the seasoned cornstarch mixture, then dip it into the plant milk.

    firm tofu
    cornstarch
    plant milk
    🥣mixing bowl

  13. Step 13/19

    Press each coated tofu fillet into the panko breadcrumbs until fully covered.

    firm tofu
    panko breadcrumbs
    🥣mixing bowl

  14. Step 14/19

    Heat the frying oil in a frying pan over medium-high heat, then fry the breaded tofu for 3 to 4 minutes per side until golden and crispy.

    frying oil
    firm tofu
    🍳frying pan
    🥢tongs

  15. Step 15/19

    Thinly slice the cucumber and red onion, then roughly chop the cilantro.

    cucumber
    red onion
    cilantro
    🔪chef's knife
    🪵cutting board

  16. Step 16/19

    Combine the cucumber, red onion, cilantro, 5 tbsp white vinegar, 3 tbsp agave syrup, and salt in a mixing bowl.

    cucumber
    red onion
    cilantro
    white vinegar
    agave syrup
    salt
    🥣mixing bowl
    🥄wooden spoon
    🥄measuring spoons

  17. Step 17/19

    Set the quick pickles aside for at least 10 minutes while finishing the tofu and sauce.

    🥣mixing bowl

  18. Step 18/19

    Divide 4 cups cooked rice among four bowls, then spoon the curry sauce over the rice.

    cooked rice
    🫗measuring jug

  19. Step 19/19

    Top each serving with crispy tofu katsu and a portion of quick pickles.

    firm tofu
    cucumber
    red onion
    cilantro
    🥢tongs

Composition

Ingredients

Types

Vegetables, Fruits, Fats, Spices, Condiments, Liquids, Seasonings, Plant-based Dairy Alternatives, Grains, Herbs

Ingredients

Onion, Garlic, Ginger, Apple, Vegan butter, Flour, Curry powder, Tomato paste, Water, Soy sauce, Ketchup, Agave or maple syrup, Salt, Tofu, Corn starch, Pepper, Paprika, Plant milk, Panko breadcrumbs, Oil, Cucumber, Red onion, Cilantro, White vinegar, Agave, Rice

Allergens

Soy, Gluten

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, Meat-free

Calories

735 kcal

Macro nutrients

Protein: 22g, Carbohydrates: 104g, Fat: 27g, Fiber: 7g, Sugars: 16g

Nutritional Information

Minerals

Calcium: 340mg, Iron: 7mg, Potassium: 750mg, Sodium: 1100mg

Vitamins

Vitamin C: 16mg, Vitamin K: 24mcg, Folate: 80mcg

Preparation

Time Information

Preparation

50 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

19 steps

Equipments

Utensils

chef's knife, cutting board, large saucepan, frying pan, mixing bowl, wooden spoon, whisk, tongs, measuring spoons, measuring jug

Appliances

blender, stovetop

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Japanese, Japanese-inspired, Vegan

Geographic

Japan, Asia

Various

Aspect

Texture

Crispy, Crunchy, Creamy, Tender, Juicy

Flavors

Savory, Sweet, Tangy, Umami, Mildly spicy, Aromatic

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave cooked tofu or curry out longer than 2 hours), fridge : 3 days (Store curry sauce, tofu, rice, and pickles in separate airtight containers,Reheat curry until hot throughout,Reheat tofu in an oven or air fryer to restore crispness), freezer : 2 months (Freeze curry sauce in an airtight container,Freeze without quick pickles,Tofu coating may lose crispness after freezing)