[Full recipe available here.](https://www.plantifulpalate.com/post/vegan-katsu-curry-1)
Recipe:
Ingredients:
– 400g firm tofu
– 2 tablespoons all-purpose flour
– 150g panko breadcrumbs
– Salt and pepper, to taste
– 100ml plant-based milk
– 2 tablespoons cornflour
– Vegetable oil for frying
– 300g jasmine rice
For the curry sauce:
– 1 tablespoon vegetable oil
– 2 garlic cloves, minced
– 1 onion, finely diced
– 1 carrot, diced
– 2 tablespoons curry powder
– 1 tablespoon flour
– 500ml vegetable stock
– 1 tablespoon soy sauce
– 1 tablespoon maple syrup
– 1 teaspoon garam masala
For the salad:
– Mixed salad leaves
– 1 small carrot, julienned
– 1/4 red cabbage, finely shredded
– 1/2 bell pepper, thinly sliced
– A handful of fresh coriander, chopped
– Dressing: 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil
Garnish: chopped spring onions, sesame seeds
Method:
1. Press the tofu by wrapping it in kitchen paper and setting a heavy object on top for at least 20 minutes. Slice the pressed tofu into 1cm thick rectangles.
2. Set up your breading station: one bowl with flour seasoned with salt and pepper, one with plant milk mixed with cornflour, and one with panko breadcrumbs.
3. Dip each tofu slice into the flour, then the milk mixture, and finally coat it in breadcrumbs.
4. Heat a generous amount of oil in a frying pan over medium heat. Fry the tofu until golden on each side, then set aside on kitchen paper.
5. Cook the rice according to package instructions.
6. For the sauce, heat the oil in a saucepan. Fry the garlic, onion, and carrot until softened. Stir in the curry powder and flour, cook for a minute, then slowly add the stock, soy sauce, maple syrup, and garam masala. Simmer until thickened.
7. Toss the salad ingredients together and whisk the dressing in a small bowl. Pour over the salad just before serving.
8. Serve the crispy tofu on top of rice, smothered in curry sauce, with the fresh salad on the side. Garnish with spring onions and sesame seeds.
by Whiterabbit2000
