This popular dish is originally from Japan. I have put my own little spin on it and have veganised and healthified it. It has some different flavours mingled in there amongst the traditional katsu flavours.
1 person made this
1 pack (280g) firm tofu
For the tofu marinade (optional)
2 tablespoons tamari sauce
1 teaspoon lemon juice
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon nutritional yeast
1 teaspoon paprika
2 teaspoons coconut sugar
1 teaspoon grated root ginger
For the tofu batter
2 teaspoons dried oregano
2 tablespoons smoked paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
150ml nut milk
1 pinch salt
1 pinch pepper
200g brown rice flour
panko breadcrumbs (or glutenfree breadcrumbs)
For the curry sauce
2 teaspoons coconut oil
1 onion, chopped
3 cloves of garlic, minced
1 thumb size piece of root ginger, grated
2 teaspoons ground turmeric
2 teaspoons curry powder
2 cardamom pods, crushed
2 medium sized carrots, chopped
1 teaspoon tomato puree
400ml coconut milk
100ml vegetable stock (or miso if you have it)
1 tablespoon maple syrup
3 teaspoons tamari or soy sauce
2 teaspoons rice vinegar (optional)
1 apple, peeled, cored and chopped
Directions Preparation:15min › Cook:35min › Extra time:1hour30min › Ready in:2hours20min
Press the tofu to remove any extra moisture. For the tofu marinade (which is optional) mix 4 tablespoons water with the other marinade ingredients and pour it over the tofu. Marinate for 1 to 2 hours.
Preheat the oven to 180 degrees C. Chop the tofu up into chunks and place on a baking tray. Bake in the oven until lightly browned, about 8 to 10 minutes.
Next up, mix all the tofu batter ingredients minus the breadcrumbs in a bowl.
Take the tofu chunks out of the oven and let them cool slightly before covering them completely in batter. Roll the battered chunks in the breadcrumbs and place on a baking tray. Bake in the oven until the breadcrumbs are golden, about 10 minutes.
For the sauce heat oil in a large pan and gently cook the onion, garlic and ginger until softened. Add all the spices, carrots and tomato puree. Add the coconut milk and stock and allow it to simmer on a medium heat for around 10 minutes. Add the rest of the ingredients and pour into a blender. Blitz up the sauce to make it thick and smooth. If it becomes too thick, add a splash of water or nut milk.
Place the sauce back into the pan and simmer until thickened, around 10 to 15 minutes. Serve with cooked brown rice, the tofu chunks, kimchi and salad and sprinkle some spring onions on top.