No Fuss Crispy Katsu Tofu with Japanese Curry Questa ricetta è disponibile anche in italiano.
Hands up who loves a good curry dish!
Because, let’s face it: curry is the ultimate comfort food, one of the all time British favourite!
Sometimes, unfortunately, we don’t have much time or will to make ourselves a cosy meal like this: too much chopping and tons of washing ups to do, am I right?
Well this revolutionary method I’m about to share with you will allow you to make a delicious Japanese inspired Curry completely from scratch and using JUST ONE POT!
You read that right friends, you will be able to replicate this smooth golden curry using just one knife and one pirex pot or bowl!
The only thing you need to make sure of is that the pot you’re going to use is microwave friendly. Why? You would ask.
Simple: our dearest microwave is going to be our special alley for preparing this dish.
So our first step would be the curry sauce.
To do so we simply have to chop the veggies with no real precision, add them to our microwave proof bowl with spices and water and allow the microwave to do its job!
Once the veggies are cooked, remove the bay leaves and add in the same bowl the coconut milk, all the remaining spices and the flour. Blend it with a stick blender until smooth, then cook again in the microwave for extra 3:30 minutes (this will allow thicken the sauce).
Note: If you’re not happy with the consistency, and you prefere it slightly thicker or runnier, add more flour or milk/water, blend it again and microwave for another minute or so.
This is a really good recipe if you’re craving curry in the summer heat, when the last thing you want is to turn on the stoves!
I’ve made this recipe a lot of times since the very first time I tried to cook it completely in the microwave, and that was indeed during a heatwave in the U.K.
I was craving curry in such a heat. I called myself crazy multiple times until I had a blast and I said to myself (yeah, I talk to myself all the time, I bet you all do as well *no judgments pls*): You know what Adriana? Why don’t you try a microwave version: no heat for the stoves required, cut the times and might also turn out decent. Definitely worth trying!
And this is basically how this baby was conceived.
Now, what’s a katsu curry without “katsuretsu” (long word for cutlet in Japanese)?
I’ve decided to make an easy peasy katsu tofu to be served with this rich and smooth curry sauce, but you can use whatever veggies (sweet potatoes, courgettes, aubergines, cauliflower etc) or vegan protein (seitan, tempeh etc) you’d like to go for, following the next easy steps!
How to make Vegan Katsu Tofu
First we need to press the tofu for 15 minutes (you can skip this step if you’re using frozen tofu or already pressed tofu) Cut tofu into cubes of approx 1cm high and 3-4 in lenght.
Place it in a container sprinke it with soy sauce and marinate for at least 1 hour.
Now prepare 3 bowls:
– one with the flour
– one with the oat milk
– one with the corn flakes crumbs
Coat every chunk of tofu first in flour (making sure it’s well coated), then dip it in milk and finally in the crumbs (we want it to be completely coated this time as well).
Deep fry for around 2-3 minutes each side and place it in a plate with kitchen paper, to absorb the eccess of oil.
Alternatively you can oven bake it or air fry it with just a little spray of vegetable oil on top for 15-20 minutes.
And there you have it: a nice katsu tofu with easy peasy curry sauce ready to be served, enjoyed and absolutely loved!
Complete the dish with some sticky jasmine rice and a freshly squeezed lemon!
For more curry dishes, be sure to check out this Thai Green Curry with Crispy Tofu, this Spiced Potato Curry with Spinach and Chickpeas, this Tofu Makhani, this Cauliflower and Leek Curry or this Green Split Lentil Dahl.
…or you can PIN the following image for later!
No Fuss Curry with Katsu Tofu Recipe
…for the curry…
1 Large Carrot
1 Large Potato
2-3 Red Onions
3 Bay Leaves
1 Clove Garlic
1 cm Ginger
3 tbs Curry Powder
2 tbs Tomato Paste
1 tbs Tumeric
1 ts Nutmeg
1 ts Veg Stock Powder
1 pinch Oregano
1/2 ts Cayenne Pepper
1 ts dried Parsley
1 ts Pepper
1+1/2 ts Salt
3 tbs GF Flour
250 ml Water
350 ml Coconut Milk
…for Katsu Tofu…
500 gr Extra Firm Tofu
4 tbs Soy Sauce
100 ml Plant Based Milk (Oat)
Crumbled Corn Flakes (or Panko Bread if not GF)
Vegatable Oil for frying
1. Press the tofu if needed and cut it in cubes of approx 1cm high and 3-4 in lenght.
2. Place it in a container and marinate in soy sauce for at least 1 hour.
3. Rougly chop the veggies and put them in a large bowl, microwave friendly.
4. Grate both the garlic and the ginger, add bay leaves, tomato paste, veg stock, oregano, parsley, salt, pepper and cayenne, and finally the water.
5. Microwave for 8 to 10 minutes at 800W.
6. Once the veggies are cooked, remove the bay leaves and add in the same bowl the coconut milk, all the remaining spices and the flour. Blend it with a stick blender until smooth, then cook again in the microwave for extra 3:30 minutes (this will allow thicken the sauce).
7. For the Katsu Tofu. Prepare 3 bowls: one with the flour, one with the oat milk, one with the corn flakes crumbs.
8. Coat every chunk of tofu first in flour (making sure it’s well coated), then dip it in milk and finally in the crumbs (we want it to be completely coated this time as well).
9. Deep fry for around 2-3 minutes each side and place it in a plate with kitchen paper, to absorb the eccess of oil.
10. Serve it warm with curry sauce, sticky Jasmine rice and a lemon wedge.