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Vegan Katsu Curry with Crispy Tofu and Brown rice

Vegan Katsu Curry with Crispy Tofu and Brown Rice

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Japanese
Servings 4

Equipment

  • Tofu press or weighted plate setup To remove excess moisture from tofu. If you don’t have a tofu press, wrap tofu in a clean towel and place a heavy skillet or books on top.
  • Large skillet or nonstick frying pan For frying the tofu and sautéing curry ingredients.
  • Medium saucepan To simmer the curry sauce.
  • Rice cooker or small pot with lid For cooking the brown rice.
  • Mixing bowls For dredging station (cornstarch, plant milk, panko).
  • Knife and Cutting Board For chopping veggies and tofu.

Ingredients
  

For the Crispy Tofu

  • 1 block 14 oz extra-firm tofu (pressed for at least 30 minutes)
  • 1/4 cup cornstarch
  • 1/4 cup unsweetened plant-based milk soy, almond, or oat work best
  • 1/2 cup panko breadcrumbs Japanese style for authenticity
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp white pepper
  • 2 tbsp neutral oil for frying such as grapeseed or vegetable oil

For the Curry Sauce

  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 1- inch piece of ginger minced
  • 1 large carrot chopped
  • 2 medium potatoes diced
  • 2 tbsp curry powder preferably Japanese curry powder like S&B
  • 1 tbsp garam masala
  • 2 tbsp tomato paste
  • 2 tbsp soy sauce or tamari
  • 1 tbsp maple syrup
  • 2 cups vegetable broth
  • 1/2 cup coconut milk for a slight vegan thai curry twist
  • 1 tbsp cornstarch mixed with 2 tbsp water slurry to thicken

For the Brown Rice

  • 1 cup brown rice
  • 2 1/4 cups water
  • 1/2 tsp salt

Instructions
 

Step 1: Prepare the Tofu

  1. Start by pressing the tofu to remove excess water—this step is crucial for achieving that crispy tofu finish. Once pressed, slice the tofu into 1/2-inch thick slabs, then into rectangular cutlets.
  2. Set up a dredging station with three shallow bowls: one with cornstarch mixed with garlic powder, salt, and pepper; one with plant milk; and one with panko breadcrumbs. Dip each tofu piece first in the cornstarch, then the plant milk, and finally coat it in panko. Set aside on a plate.
  3. Heat 2 tablespoons of oil in a skillet over medium heat. Once hot, add the tofu cutlets and cook for 3–4 minutes on each side or until golden and crispy. Transfer to a paper towel-lined plate.

Step 2: Cook the Brown Rice

  1. While the tofu is frying, rinse the brown rice under cold water until the water runs clear. In a small pot, combine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 35–40 minutes, or until tender. Let it rest for 5 minutes before fluffing with a fork.

Step 3: Make the Curry Sauce

  1. In a medium saucepan, heat 1 tablespoon of oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Stir in garlic and ginger and cook for another minute until fragrant.
  2. Add chopped carrots and potatoes, and stir for a few minutes to coat with the aromatics. Mix in curry powder, garam masala, and tomato paste. Cook for 1–2 minutes to bloom the spices.
  3. Pour in the vegetable broth, soy sauce, and maple syrup. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until vegetables are soft. Add the coconut milk and stir well.
  4. To thicken the sauce, mix the cornstarch and water in a small bowl and stir it into the curry. Simmer for another 3–5 minutes until the sauce thickens to your liking.

Step 4: Assemble the Plate

  1. Scoop a generous portion of brown rice onto each plate. Ladle the rich curry sauce alongside it, making sure each serving has plenty of veggies. Top with 2–3 slices of crispy tofu. Garnish with thinly sliced green onions or pickled ginger if desired.