Everyone loves Katsu right? I can’t believe Wagamama (one of our fave all time restaurants) doesn’t do a vegan katsu as standard. I might start a campaign!
A quick Google search yielded lots of recipes, from tofu to aubergine to sweet potato katsu. I can make lots of different vegetable based recipes but have never actually cooked with tofu, so that was the obvious choice. I didn’t follow one particular recipe, I amalgamated all the best bits of lots of different ones.
We used Tofoo Company Naked tofu which was a bargain £2 for 280g.
For the tofu
Block of unflavoured tofu
Half cup plain flour
One cup soya milk
1tsp garam masala
Oil of choice for shallow frying
For the Katsu sauce
We cheated and used a jar of katsu curry paste from Tesco made up with water!
- Press the tofu (between 2 plates) to firm it up.
- Meanwhile, make the batter by quickly whisking all flour, soya milk and garam masala together.
- Slice tofu into suitable sized pieces.
- Dip tofu into batter and then coat in panko breadcrumbs.
- Shallow fry until golden brown on all sides.
- Serve with katsu curry sauce, rice and stir fried vegetables.
This is an easy recipe, but quite messy (think drops of batter everywhere and breadcrumbed fingers). Ideally, you need a helper – once to breadcrumb, one to shallow fry.
The kids loved this dinner, so we will definitely make it again. It looks great and would impress guests. We had some of the panko tofu left (Paul away), so we have frozen these ‘nuggets’ for future use. We will let you know how that goes.
I have since discovered The Avant Garde Vegan. He has amazing recipe videos on YouTube, beautifully filmed and produced. He has a great looking katsu recipe, which includes a homemade sauce. We will definitely give his recipe a try next time.
Post by Liz