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Katsu curry is a Japanese curry with a rich, mild sauce. It is traditionally served with fried chicken in a panko crumb. For this vegan version, I have used tofu instead of chicken and I have added sesame seeds to the panko mixture for extra flavour. The contrast of the crispy tofu and the smooth sauce guarantees a winning dish every time!
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Heat the oil in a large pan. Sauté the onions for approx. 3 mins. Add the garlic and ginger, cook for approx. 1 min. Add the curry, turmeric, chilli powder and flour, cook briefly. Gradually pour in half of the stock, simmer until the mixture thickens. Pour in the remainder of the stock, cook for approx. 5 mins. while stirring. Pour in the coconut milk, add the sugar and soy sauce, mix well, puree. Cover the sauce and set aside.
Pat the tofu dry. Empty the flour into a deep dish. Mix the panko breadcrumbs and sesame seeds in a deep dish. Whisk the cornflour and water in a deep dish. Toss the tofu in the flour, then in the cornflour & water mixture, and finally in the breadcrumbs, press firmly on the crumb coating. Heat the oil in a non-stick frying pan. Fry the tofu for approx. 2 mins. on each side until golden brown. Cut the tofu into wide strips, serve with the katsu sauce.
|Serve with:||Basmati rice, coriander, spring onions, radishes and pickled red onions.|
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