Ingredients
F
For the curry:
o
2 tbsp oil
c
3 - 4 carrots
b
5 baby / 2 large potatoes, peeled
l
1 large onion
g
3 garlic cloves, minced
v
4 cups veggie stock or water
c
3 curry cubes*, make sure vegan see notes
S
Salt to taste
F
For the “chicken” katsu:
b
1 block 1 lb super firm tofu**, see notes
A
⅓ About cup soy sauce, or tamari if gluten free
f
1 cup flour (regular or gluten free)
c
2 tbsp cornstarch
b
1 tsp baking powder
g
½ tsp garlic powder
o
½ tsp onion powder
s
½ tsp salt, add more to taste
u
1 cup unsweetened plant milk, soy, oat or almond
c
2 cups cornflakes or panko breadcrumbs, (regular or gluten free)
N
Neutral oil, for frying
T
To serve:
c
2 cups cooked short grain rice
g
2 green onions, chopped
Directions
1
Drain the tofu and gently press out any extra moisture with a paper towel. Slice it lengthwise into 3–4 thin pieces. You can carve the pieces into “chicken breast” shapes if you want, or leave them as they are.
b
1 block 1 lb super firm tofu**, see notes
2
Place the tofu slices in a shallow dish and pour over the soy sauce. Let them marinate while you make the curry.
A
⅓ About cup soy sauce, or tamari if gluten free
3
Chop the carrots, potatoes, and onion into chunks. Heat the oil in a large pot over medium-high heat, then add the vegetables and garlic. Sauté for about 5 minutes, until the onions start to soften.
c
3 - 4 carrots
b
5 baby / 2 large potatoes, peeled
l
1 large onion
o
2 tbsp oil
g
3 garlic cloves, minced
4
Pour in the veggie stock or water. Bring to a boil, cover, reduce heat to medium, and cook for 15 minutes, until the vegetables are tender.
v
4 cups veggie stock or water
5
While the curry simmers, set up the katsu coating. In one shallow bowl, mix the flour, cornstarch, baking powder, garlic powder, onion powder, and salt. Place the crushed cornflakes or panko into a second shallow bowl.
f
1 cup flour (regular or gluten free)
c
2 tbsp cornstarch
b
1 tsp baking powder
g
½ tsp garlic powder
o
½ tsp onion powder
s
½ tsp salt, add more to taste
c
2 cups cornflakes or panko breadcrumbs, (regular or gluten free)
6
Working with one slice of tofu at a time, dip it into the dry flour mixture and coat all sides evenly. Shake off any excess flour and set the slices aside on a plate.
7
Once all the tofu has been coated in flour, add the plant milk to the same bowl with the flour mixture and whisk until smooth. It should be the consistency of thin pancake batter. If it’s too thick, add 1 tablespoon of milk at a time until it loosens.
u
1 cup unsweetened plant milk, soy, oat or almond
8
Dip each floured tofu slice into the batter, letting the extra drip off, then press it firmly into the cornflakes until completely coated on all sides. Lay the breaded slices on a plate until ready to fry.
9
Heat a generous layer of oil in a large pan over medium-high heat. Once hot, fry the tofu slices for about 4 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate to drain, then slice into strips. (See notes for air fryer version.)
N
Neutral oil, for frying
10
When the vegetables are soft, turn off the heat. Break in the curry cubes and stir until they’ve completely melted. Taste and season with more salt if needed. The curry will thicken slightly as it sits.
c
3 curry cubes*, make sure vegan see notes
11
To serve, scoop rice into bowls, ladle over the curry, and top with crispy tofu katsu. Garnish with chopped green onions and enjoy.
c
2 cups cooked short grain rice
g
2 green onions, chopped
