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This delicious and flavourful vegan tofu katsu curry will cure all your takeaway cravings, and leave you wanting more!
Remove Vegano Japanese Yellow Curry, Vegano Katsu Batter, short grain calrose rice, extra firm tofu and mixed greens salad from the bag to prepare for cooking.
Add rice to a small pot with 1.5 cups of water and a pinch of salt. Bring to a boil then cover and simmer for 15 minutes. Remove from heat and let rest for 5 minutes before removing the lid.
Add the Vegano Japanese Curry into a saucepan on medium heat with about 3 tbsp of water. Bring to a simmer and let cook for 10 minutes.
Add the Vegano Katsu Batter to a small mixing bowl and add about 120mL cold water and whisk. In another bowl pour out the panko bread crumbs.
Remove the extra firm tofu from the package and wrap in a paper towel to remove excess moisture and slice tofu in half. Dip the tofu in the Vegano Katsu Batter and then dip in the bread crumbs coating the tofu.
In a large frying pan add about 100ml of oil (vegetable, coconut). Heat over medium heat until the oil is very hot. Fry the breaded tofu until golden brown on all sides (approx. 3 minutes a side). When done cooking, remove and place on a paper towel to remove excess oil.
In two bowls, plate the rice, add the curry next to it and add the mixed greens to one side of the plate with the rice. Place the fried tofu over the rice and curry to enjoy!