Tofu katsu curry {vegan}
J’avoue que j’ai un faible pour la cuisine asiatique donc aujourd’hui on retourne au Japon pour une recette mythique le katsu curry. Originellement cuisiné avec du porc frit (tonkatsu), je vous propose une version avec du tofu frit hyper simple à réaliser. Il faut savoir que bien souvent la sauce curry est réalisée à base d’un cube tout prêt (mais remplis d’exhausteur et autres arômes) mais là tout est fait maison et vous allez voir que ça n’est pas très compliqué ! I had already tasted this dish in a restaurant a long time ago and I had wonderful memories of it and frankly it’s just like I remember it, the creamy and spicy side of the sauce and the crispiness of the tofu , In short, it’s a wonderfully comforting recipe. !
Katsu curry is the perfect combination of Japanese curry and a breaded chop (katsu),
here tofu and served with rice. For the curry I made my own spice mix but you can of course use a ready-made curry powder to make your life easier. ! You will see, once tested you will adopt it because this katsu curry recipe is perfect (oui, Yes, just that !!!) ! Alors go, go, go, we go into the kitchen and enjoy this little homemade dish that warms us up, and no excuses because in terms of ingredients it’s really cupboard cooking or at worst from the grocery store down the street !
Tofu katsu curry {vegan}
POUR 6 PEOPLE
- 1 block of firm tofu 500 g
- 100 g of breadcrumbs
- 10 cl of soy cream
- 1 flour + a bit more
- 1 teaspoon of turmeric
- 1 teaspoon of garlic powder
- salt and pepper
- neutral vegetable oil
- Rice
FOR THE KATSU CURRY SAUCE
- 8 cl d’huile
- 3 tablespoons of flour
- 1 tablespoon of turmeric
- 1 teaspoon of cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon of powdered ginger
- 1 teaspoon of garlic powder
- 1 pinch of chilli
- 5 cl de shoyu
- 30 cl of vegetable broth
- 1 tablespoon of coconut cream
- 1 teaspoon of miso soy
- 1 onion
- 4 potatoes
- 2 carrots
- 150 g the shiitakes
- To make the sauce, cut the carrots and potatoes into cubes then put them to cook 15 minute steam.
- Chop the onion and cut the mushrooms then put them to fry 10 minutes in a pan with a little oil then set aside.
- In a pot, put 8 cl of oil then add 3 tablespoons of flour, stir then add all the spices, stir again.
- Add the broth gradually, stirring well so as not to create lumps, then add the shoyu and coconut cream..
- Then add the steamed vegetables to the pan and simmer over low heat 10 minutes. Finish by adding the miso.
- For the tofu, cut it into 1 centimeter slices 1/2.
- Place flour in three plates, breadcrumbs and in the last mix with the cream, 1 tablespoon of flour and turmeric, garlic, salt and pepper.
- Dip the tofu in the flour, then in the liquid preparation and finally in the breadcrumbs.
- Put it to cook in the pan with a good drizzle of oil 3 minutes on each side (do not hesitate to add a little oil when turning them).
- Cook rice as directed on the packet.
- Serve the rice with the fried tofu and the sauce and enjoy !
