Tofu Katsu Curry

123 mins
Serves 4
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Directions

  1. 1Cut 400g of firm tofu into fillets.
  2. 2Cut 400g of firm tofu into fillets.
  3. 3Cut 400g of firm tofu into fillets.
  4. 4Fry onion, garlic and ginger until golden.
  5. 5Fry onion, garlic and ginger until golden.
  6. 6Fry onion, garlic and ginger until golden.
  7. 7Add one grated apple and one tablespoon of tomato paste.
  8. 8Add one grated apple and one tablespoon of tomato paste.
  9. 9Add one grated apple and one tablespoon of tomato paste.
  10. 10Stir in 5 tbsp of flour, 3 tbsp of vegan butter, 4 tbsp of curry powder, and 1 tbsp of garam masala.
  11. 11Stir in 5 tbsp of flour, 3 tbsp of vegan butter, 4 tbsp of curry powder, and 1 tbsp of garam masala.
  12. 12Stir in 5 tbsp of flour, 3 tbsp of vegan butter, 4 tbsp of curry powder, and 1 tbsp of garam masala.
  13. 13Add 1L of vegetable stock and stir.
  14. 14Add 1L of vegetable stock and stir.
  15. 15Add 1L of vegetable stock and stir.
  16. 16Once it thickens, add 1 tbsp each of ketchup, soy sauce, and agave, plus 1 tbsp of vegan Worcestershire sauce.
  17. 17Once it thickens, add 1 tbsp each of ketchup, soy sauce, and agave, plus 1 tbsp of vegan Worcestershire sauce.
  18. 18Once it thickens, add 1 tbsp each of ketchup, soy sauce, and agave, plus 1 tbsp of vegan Worcestershire sauce.
  19. 19Blend the sauce until smooth.
  20. 20Blend the sauce until smooth.
  21. 21Blend the sauce until smooth.
  22. 22Coat the tofu in flour, plant milk, and breadcrumbs.
  23. 23Coat the tofu in flour, plant milk, and breadcrumbs.
  24. 24Coat the tofu in flour, plant milk, and breadcrumbs.
  25. 25Fry the tofu until crispy.
  26. 26Fry the tofu until crispy.
  27. 27Fry the tofu until crispy.

Ingredients

  • 400 g firm tofu
  • 400 g firm tofu
  • 400 g firm tofu
  • 6 tbsp flour
  • 6 tbsp flour
  • 6 tbsp flour
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 pepper
  • 1 pepper
  • 1 pepper
  • 6 tbsp plant milk
  • 6 tbsp plant milk
  • 6 tbsp plant milk
  • 100 g breadcrumbs
  • 100 g breadcrumbs
  • 100 g breadcrumbs
  • 1 oil
  • 1 oil
  • 1 oil
  • 1 onion
  • 1 onion
  • 1 onion
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 1 thumb-sized piece ginger
  • 1 thumb-sized piece ginger
  • 1 thumb-sized piece ginger
  • 1 apple
  • 1 apple
  • 1 apple
  • 1 tbsp tomato paste
  • 1 tbsp tomato paste
  • 1 tbsp tomato paste
  • 5 tbsp flour
  • 5 tbsp flour
  • 5 tbsp flour
  • 3 tbsp vegan butter
  • 3 tbsp vegan butter
  • 3 tbsp vegan butter
  • 4 tbsp curry powder
  • 4 tbsp curry powder
  • 4 tbsp curry powder
  • 1 tbsp garam masala
  • 1 tbsp garam masala
  • 1 tbsp garam masala
  • 1 L veg stock
  • 1 L veg stock
  • 1 L veg stock
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 tbsp vegan Worcestershire sauce
  • 1 tbsp vegan Worcestershire sauce
  • 1 tbsp vegan Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp maple syrup
  • 1 tbsp maple syrup
  • 2 tbsp ketchup
  • 2 tbsp ketchup
  • 2 tbsp ketchup

Equipment

knifefrying panblenderbowl

Tips

  • Coat the tofu in flour, plant milk and breadcrumbs, then fry until crispy.
  • Fry onion, garlic and ginger until golden.
  • Simmer until thickened, then blend until smooth