How To Make Crispy Baked Tofu Katsu Curry {vegan recipe} - food to glow (2024)

Usually a chicken dish, this baked not-fried panko-crusted tofu sits atop homemade, aromatic Japanese katsu curry sauce for a lunch or dinner to please and delight vegetarians, vegans and meat-lovers alike. A silky side of miso aubergine slivers and yuzu-splashed spinach round out this palate-pleasing recipe. Enjoy! xx

350-400g firm organic tofu – see steps below to make it perfect for baking

2 tbsp plain flour (gluten-free is fine)

Teacup/1/2 cup aquafaba, lightly whisked or 1 large egg, beaten

1 cup panko breadcrumbs or home-dried, white crustless breadcrumbs

Japanese sansho pepper, ground OR Sichuan pepper (they are both tingly peppers) – optional

Oil for baking parchment, if you wish

Katsu Curry Sauce

1 tbsp oil

1 baking potato, diced to 1 cm square, or so

2 medium onions, skinned and chopped (finely if not sieving)

1 medium-sized carrot or parsnip, trimmed and diced

5 garlic cloves (3 if quite large), bashed, skinned and finely minced

2 cm piece of gingerroot or turmeric, chopped

1 tbsp flour

1 rounded tbsp best medium-hot curry powder

1 level tsp garam masala

800ml light vegetable stock or broth

1-2 tsp date syrup or honey (maple isn’t right here) OR 2 tbsp no-sugar applesauce!

1 tbsp low-sodium soy sauce

1 rounded tbsp tomato ketchup

3 bay leaves

1/2 tsp white pepper

1 tbsp rice vinegar or lime juice, to taste

Method

1. First, the tofu. Depending on the size and thickness, slice the tofu block in four rectangular slices (cut these in half again to make triangles) or eight square slices. Then, wrap pieces firmly in a tea towel and place on a cutting board or tray. Lay a couple of books on another tray and place on top of the tofu. This step is necessary to press out the water. Leave for half an hour out on the countertop. You could speed things up by applying pressure on the tray from your hands. Unwrap and slice each half into four triangles.

2. While the tofu is de-gorging, make the sauce. Heat the oil in a medium saucepan over a medium flame. Tip in the onion, potatoes, carrots or parsnip, garlic and ginger or turmeric and saute for about five minutes.

3. Add the flour, curry powder and garam masala, and cook for two minutes, stirring occasionally.

4. Pour in the stock, date syrup, soy sauce and ketchup. Pop in the bay leaves. Mix everything lightly and bring to the boil, then turn down the heat to let the aromatic sauce simmer until thickened, stirring. This should take about 15 minutes. Add in the vinegar or lime and cook for one more minute. If you wish (I tend to), pass the chunky sauce through a large-holed sieve (not colander – too wide) into a clean pan and keep warm. Or mash the veg really well. Check for seasoning and adjust as needed.

5. Put the oven on to 180 fan/200C/400F. Line a baking tray with unbleached baking parchment and oil it if you wish.

6. To finish prepping the tofu, sprinkle the flour and panko crumbs onto two separate plates. Pour the whisked chickpea water or beaten egg into a shallow bowl. I place my coating ingredients in the order of using: flour, liquid, crumbs.

7. Dip each tofu wedge into the flour, liquid then panko crumbs until well coated. If you want to use the Japanese pepper, sprinkle it on. Place the pieces on the tray and bake for 20-25 minutes, flipping at the halfway point.

Serve with warm curry sauce (remove the bay leaves!), boiled rice (white or brown) and a selection of vegetables, or even a salad. I sauteed aubergine (eggplant) slivers, adding a spoon of brown miso and a squirt of lime towards the end. I also wilted some spinach and added a little tiny dash of perky, zesty yuzu juice (available online, Japanese grocery stores and in some Chinese grocers).