Enjoy this vegan version of katsu curry, with crispy panko crumbed, egg-free baked tofu katsu, delicious mildly spicy Japanese curry with vegetables and steamed rice.
Prep Time
15 mins
Cooking Time
15 mins
Ingredients
Servings
2
Katsu
Other Ingredients
Instructions
Make Katsu
- Preheat oven to 220°C / 425°F.
- Line a baking tray with aluminum foil. Spray the surface of the foil lightly with cooking spray.
- Slice tofu into 0.5 inch thick pieces. Pat dry with paper towels and set aside.
- Prepare three bowls. In the first bowl, add your cornstarch. In the second bowl, add almond milk, dijon mustard, garlic powder, salt and flour. In the third bowl, add your panko crumbs.
- Pick up a slice of tofu and coat it in cornstarch, then in the almond milk mixture, then finally in the panko crumbs. Press down firmly to help the panko adhere. Transfer to baking tray.
- Repeat for the rest of the tofu slices.
- Spray the crumbed tofu lightly with cooking spray, then transfer to oven. Bake for 10 minutes, flip, then bake for 5 more minutes.
Make Curry
- Finely dice onion.
- Heat up oil in a nonstick skillet or pot over medium heat. Add diced onion and stir fry until soft, about 2-3 minutes.
- Add frozen vegetables, water and curry cubes. Stir to dissolve the curry cubes. Cover and let simmer for 5 minutes. Stir occasionally.
- Serve hot with rice and tofu katsu. Finish with a crack of black pepper and garnish with sesame seeds. Enjoy!
Notes
- When crumbing tofu, it's the easiest to use one hand for wet ingredients and the other hand for dry ingredients.
- Feel free to substitute frozen vegetables with fresh vegetables like carrots or potatoes.
- Add more water to the curry if you like your curry to be a runnier sauce consistency!
- Short-grain rice or sushi rice is best for this dish. But feel free to use brown rice too if that better suits your dietary needs.
