Vegan Tofu Katsu Curry - 曰式炸豆腐咖喱

By WoonHeng · 75 min

Ingredients

Instructions

1. Drain the tofu, wrap it in paper towels, weigh it down for 10-15 minutes, then put it back in its package and freeze overnight.
2. Thaw the tofu to room temperature and squeeze out the liquid. Cut into 2 large slabs (trimming the sides is optional) and season both sides generously with salt and pepper.
3. Set up three plates with flour, plant-based egg and panko. Coat each slab in flour, dip in the egg and let the excess drip off, then press into the panko until fully coated.
4. Heat ½ inch of oil in a large skillet over medium heat. The oil is ready when a small piece of panko sizzles when dropped in.
5. Slide the tofu into the oil and fry until golden, checking a corner with tongs. Turn and fry the other side; lower the heat slightly if it browns too fast.
6. Drain the katsu on a rack to keep it crisp.
7. Melt the butter in a pot over medium-low heat, whisk in the flour and stir for about 10-12 minutes until it turns brown. Add the garam masala, curry powder and cayenne, stir well, and set aside. (Skip this if using store-bought curry cubes.)
8. Sauté the mushrooms in butter until fragrant, then set them aside on a plate.
9. In the same pan with more oil, sauté the onions until caramelized. Add the carrots, potatoes and mushrooms, then cover with vegetable stock.
10. Bring to a boil with a lid on, then lower the heat and simmer until the potatoes are fork-tender.
11. Blend the apple into a puree.
12. Season the curry with soy sauce, salt, apple puree and peach preserves if using.
13. Pass the curry roux through a sieve and stir it into the broth; the broth will darken. Taste and adjust the seasoning.
14. Serve rice topped with katsu and ladle the curry over. Serve with shredded cabbage on the side.

Summarized from WoonHeng's video. Watch it for the details.

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