There are more than just sushi in Japanese food, this classic katsu & curry combo should totally be up there on the pedestal too! The crispy crust and tender center of the katsu pairs perfectly with the creamy, rich, umami, and slightly sweet curry sauce, and they both go so well with some steamy, fluffy white rice.
Katsu is a classic Japanese dish, typically made of crispy fried chicken or pork cutlet with panko breading. And tofu is easily an ideal alternative for vegan and plant based diets. I made a chickpea flour mixture to replace egg wash, then coated the tofu slices in gluten-free bread crumbs, and after pan frying they turned out so golden and crispy on the crust and still tender and moist on the inside.
The most authentic way of serving katsu is of course with some Japanese curry. There's quite a big difference between Japanese curries and Indian or Thai curries. The spice profile is completely different, and the Japanese curry is much thicker, more savory and umami, and at the same time distinctively sweeter.
And instead of using dry spice powders, the cubed curry roux is the star in Japanese curry. I recommend using the S&B brand curry roux, it's the most traditional and recognized one and you just can't beat it. I wouldn't even bother with making your own roux because they're already so tasty and affordable (I got mine for only a little over a dollar!), and vegan friendly too!
If you make this recipe I'd love to hear your feedback and be sure to tag me on Instagram @veganbunnychef
INGREDIENTS:
Tofu Katsu -
1 block extra firm tofu
1/3 cup chickpea flour or all purpose flour
1/3 cup soy milk
1 tablespoon arrowroot powder
1 teaspoon garlic powder
1/2 teaspoon paprika powder
2 slices of gluten free toast
Japanese Curry -
1 medium sweet onion
2 garlic cloves, minced
1 teaspoon grated ginger
2 carrots
6 oz mushroom
12 oz tempeh, or tofu
45 - 50 gram Japanese curry roux
2 cup vegetable stock or water
1 small apple, grated (Optional but highly recommended!)
TO MAKE:
- Chop the onion, carrots, mushrooms, and tempehs into big chunks;
- Use a non-stick pot, heat a drizzle of olive oil over medium heat, add onions and cook for 2 minutes, add garlic and ginger and cook for another minute, then add carrots, apples and tempehs and sauté for 4-5 minutes;
- Add the vegetable stock or water, and bring to a boil, then lower the heat and let it simmer for 15 - 20 minutes;
- Chop up the roux cubes, and ladle some hot broth into a bowl, dissolve the roux in the bowl and slowly add to the curry pot, continue to simmer for another 5 minutes to thicken, turn off the heat;
- And to prepare the tofu katsu, slice the tofu into 3 slices, wrap each slice in paper towel and gently press to get rid of the excess water;
- In one shallow bowl, whisk together the chickpea flour, arrowroot power, garlic powder, paprika powder and soy milk to make a batter mixture;
- Toast the bread slices and throw in blender, pluse to create the bread crumbs and transfer to another shallow bowl;
- Dip each tofu slice in the batter first, then the bread crumbs to evenly coat them;
- In a large non stick frying pan, pan fry each side over medium heat for 4 - 5 minutes till golden crispy;
- Serve the katsu with rice, and drizzle on the curry, enjoy!
