Updated: Feb 28, 2019
I'm so excited to be sharing this recipe with you all!!
Growing up in Asia, I loved eating chicken katsu curry. Katsu curry dish originates from Japan. And yes, surprise surprise...for some people who are not totally familiar with Japanese food, Japan doesn't only have sushi. ;)
So katsu curry is normally made with either chicken or pork. But here, I've decided to make it with tofu! Now those of you who are not a fan of tofu, don't give up just yet! I'd suggest you try this dish first.
Most people who don't like to eat tofu is because they don't really know how to cook it well. Tofu is naturally blend. It has no flavour. So you need to marinade it or season it well. Growing up with Asian cuisine, I am used to eating tofu because a lot of Asian dishes incorporates tofu and use a lot of seasonings and/or herbs.
My husband says this dish tastes just like Asian street food --and that's a good comment! :D
This dish is...
Crispy (the tofu)
300g (1 block) of firm tofu
35g of Gluten-free flour blend (see this recipe)
60ml (1/4 cup) of plant-based milk (I used rice milk)
80g of GF bread crumbs
Pink Himalayan Salt (adjust according to preference)
Ground Black Pepper (adjust according to preference)
1 tsp of garlic powder
1/2 tsp of cayenne pepper (optional)
1 tbsp of extra virgin coconut oil
1 bulb of onion, sliced
2 cloves of garlic, minced
1 tbsp of curry powder
1 tsp of garam masala
350g - 500g of potatoes, diced
1/2 cup of frozen green peas
1 liter (4 cups) of vegetable stock
400ml of coconut milk (the creamy heavy kind)
Pink Himalayan Salt (to taste)
Ground Black Pepper (to taste)
Drain and gently press down the tofu to release the liquidCut the tofu into small rectangles
Mix the flour and milk in a small shallow bowl
Combine well the bread crumbs, salt, black pepper, garlic powder and cayenne pepper in a plateHeat oil in a pan
Dip a piece of tofu into the flour and milk mixture, then coat with the breadcrumbs. Transfer to the pre-heated pan.
Lightly fry the tofu, occasionally turning over the pieces until golden and crispy
Repeat steps 6-7 until all of the tofu pieces are cooked
Transfer cooked tofu onto a plate lined with paper towel to soak up the excess oil
Heat oil in a saucepan.
Add onion and garlic. Sauté until fragrant.
Add curry powder and garam masala. Sauté.
Add carrots, potatoes and green peas.
Then, cover with vegetable stock and coconut milk. Stir until well-combined. Bring to a boil. Once it's boiling, reduce to a simmer and cover with lid. Cook for about 20 minutes.
Check if the potatoes are soft with a fork, making sure that it pokes through smoothly.
Take off the lid and cook for another 10-15 minutes.
Serve the tofu katsu and curry sauce with warm brown jasmine rice.
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Blessings and love,