No Fuss Crispy Katsu Tofu with Japanese Curry
Questa ricetta è disponibile anche in italiano.
This easy katsu tofu curry recipe is what you need to learn to make yourself a restaurant quality dish in a poor amount of time!
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 prefer 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 1 cm high and 3-4 in length.
Place it in a container sprinkle 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 excess 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!
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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.
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No Fuss Curry with Katsu Tofu Recipe
Ingredients:
…for the curry…
1 Large Carrot
1 Large Potato
2-3 Red Onions
3 Bay Leaves
1 Clove Garlic
1 cm Ginger
3 tbsp Curry Powder
2 tbsp Tomato Paste
1 tbsp Turmeric
1 pinch Nutmeg
1 tsp Veg Stock Powder
1 pinch Oregano
1/2 tsp Cayenne Pepper
1 tsp dried Parsley
1 tsp Pepper
1+1/2 tsp Salt
3 tbsp Gluten Free Flour
250 g Water
350 g Coconut Milk
…for Katsu Tofu…
500 g Extra Firm Tofu
4 tbsp Soy Sauce
100 g Plant Based Milk (Oat)
Gluten Free Flour
Crumbled Corn Flakes (or Panko Bread if not GF)
Vegetable Oil for frying
Method:
1. Press the tofu if needed and cut it in cubes of approx. 1 cm high and 3-4 in length.
2. Place it in a container and marinate in soy sauce for at least 1 hour.
3. Roughly 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 excess of oil.
10. Serve it warm with curry sauce, sticky Jasmine rice and a lemon wedge.
