Name: Vegan Katsu Curry with Crispy Tofu and Brown Rice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Japanese
Ingredients: 2 cups cooked brown rice (about 1 cup dry); 2 tbsp neutral oil (canola, vegetable, or light olive); 14 oz (400 g) firm or extra-firm tofu, pressed and drained; 3/4 cup panko breadcrumbs (use gluten-free if needed); 1/3 cup all-purpose flour (or gluten-free flour); 1/2 cup unsweetened non-dairy milk (soy or oat works well); 1 tsp soy sauce or tamari; Salt and pepper to taste; 2–3 tbsp oil for frying (or more for shallow frying); 1 tbsp oil for curry sauce; 1 medium onion, thinly sliced; 2 cloves garlic, minced; 1-inch piece ginger, grated (about 1 tsp); 2 tbsp curry powder (mild or medium); 1 tbsp tomato paste; 2 cups vegetable broth; 1 tbsp soy sauce or tamari; 1 tbsp maple syrup or sugar; 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry) to thicken; Pickled red cabbage or quick-pickled cucumbers (optional); Chopped green onions or cilantro; Lemon wedge or Japanese tonkatsu sauce for drizzling

Description

A warm, comforting weeknight meal with crispy tofu and a silky curry sauce, perfect for the whole family.

Ingredients

Scale

2 cups cooked brown rice (about 1 cup dry)
2 tbsp neutral oil (canola, vegetable, or light olive)
14 oz (400 g) firm or extra-firm tofu, pressed and drained
3/4 cup panko breadcrumbs (use gluten-free if needed)
1/3 cup all-purpose flour (or gluten-free flour)
1/2 cup unsweetened non-dairy milk (soy or oat works well)
1 tsp soy sauce or tamari
Salt and pepper to taste
2–3 tbsp oil for frying (or more for shallow frying)
1 tbsp oil for curry sauce
1 medium onion, thinly sliced
2 cloves garlic, minced
1-inch piece ginger, grated (about 1 tsp)
2 tbsp curry powder (mild or medium)
1 tbsp tomato paste
2 cups vegetable broth
1 tbsp soy sauce or tamari
1 tbsp maple syrup or sugar
1 tbsp cornstarch mixed with 2 tbsp cold water (slurry) to thicken
Pickled red cabbage or quick-pickled cucumbers (optional)
Chopped green onions or cilantro
Lemon wedge or Japanese tonkatsu sauce for drizzling

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Instructions

Prep ingredients and equipment: press the tofu, measure spices, and cook the brown rice according to package directions.
Slice the pressed tofu into 3/4-inch thick cutlets. Pat dry and season with salt and pepper.
Set up a dredging station: flour in one bowl, non-dairy milk mixed with soy sauce in another, and panko in a third. Coat each tofu slice.
Heat oil in a skillet over medium heat and fry the tofu for 3–4 minutes per side until golden and crisp.
Add oil to a separate pot, then add onion and cook until soft. Add garlic and ginger and cook until fragrant.
Stir in curry powder and tomato paste, then slowly add vegetable broth while stirring.
Whisk in the cornstarch slurry and simmer until the sauce thickens.
Slice the fried tofu and place over brown rice. Ladle curry sauce on top and add garnishes.

Notes

Press tofu for at least 15–30 minutes to remove water. Store tofu and curry separately for up to 3–4 days.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Frying, Stovetop
Cuisine: Japanese

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 600mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 62g
Fiber: 6g
Protein: 20g
Cholesterol: 0mg