I love a katsu curry! Up until recently I never even thought of making it myself, it was always a good excuse to go out for dinner! But since trying to make it myself, oh my, not going back!! Is so delicious and incredibly easy to make! Not even to mention, a lot lighter on your wallet. Really give it a try, you won’t regret!
Time: 45 minutes
Type: Main
Difficulty: 2 pans
Makes: about 3 servings
What you need:
For the curry sauce:
1 white onion, chopped
1 medium carrot, finely chopped
1/2 tsp garlic powder
1 tsp ginger puree
A dash of turmeric
1/2 tbsp curry powder
250ml coconut milk
100ml water
1.5 tbsp maple syrup
For the tofu:
400g firm tofu, water removed and cut into 1cm thick squares
soya sauce (enough to cover tofu pieces)
mix of: 100g all-purpose flour, 1 tbsp cornflour, 1 tbsp chickpea flour and 1 tbsp nutritional yeast
Serve with:
boiled rice and green leafy veggies, for example
Instructions:
1- In a medium pan, water-fry onion and carrot for a few minutes until tender; add garlic powder, ginger paste and spices and let it cook for another 2 minutes;
2- Add coconut milk, maple syrup and water, stir, and let it simmer for about 20 minutes;
3- Meanwhile, prepare tofu: in a bowl, add a good amount of soya sauce, so you can dip each tofu piece in it; after that, dip tofu pieces in flour mixture and place each flour-coated piece in a baking tray lined with parchment paper; Bake in a pre-heated oven at 200C for about 30 minutes until crispy (you might want to turn pieces half-way through);
4- Once carrot is tender, remove from heat and place the sauce mixture in a blender and process for a few seconds until you get a smooth and thick sauce (you can add more water if you prefer it runnier); adjust salt if needed;
5- Once tofu is ready, serve while hot with your favourite sides, topped with a generous amount of curry sauce!
Plant Based Portuguese 