This vegan tofu Katsu curry recipe is inspired by Wagamama! It is packed with delicious aromatic spices, and a creamy coconut base!
Wagamama is a British restaurant chain that serves Japanese cuisine. This delicious dish is a vegan version of the Wagamama favourite chicken Katsu curry. It is normally served with rice and fresh salad.
Katsu curry is a popular dish eaten in Japan. It is served and cooked in many different ways. The Wagamama Katsu curry is famous for being creamy and delicious. This recipe does not include carrots. However, it does include onions, garlic and ginger which are blended to make a smooth creamy curry sauce.
What does Katsu mean?
The name Katsu means victorious in Japanese. However, when it comes to cooking, Katsu refers to a cutlet of meat made with flaky Japanese panko or breadcrumbs.
Ingredients for Katsu Sauce
To make a Katsu sauce you will need:
- Curry powder
- Turmeric
- Flour
- Onions
- Garlic
- Ginger
- Salt and pepper
- Vegetable stock
- Coconut milk
- Soy sauce
- Brown sugar (optional)
Kastu Sauce Recipe
- Start by heating oil in a saucepan. Add 1 chopped onion, 2-3 crushed garlic cloves and a 1/4 finger length of chopped ginger to the saucepan. Cook for 2-3 minutes on a low heat.
- Then, add 4 tbsp of curry powder, 2 tsp of turmeric, 3 tbsp of flour to the saucepan, stir and cook on a medium heat for 1 minute.
- Pour 2 cups of vegetable stock into the saucepan. Season with salt and pepper to taste and bring to a boil. Leave to simmer for 10 minutes.
- Pour the sauce into a blender or use a handheld blender and blend the curry until it is smooth. Then, pour the curry back into the saucepan, add 2-3 tbsp of soy sauce, pour 200 ml of coconut milk into the sauce and stir. Finally, cook for another 5 minutes on a low heat and set aside for later.
NB: You have a two options when making this sauce. Once the sauce is cooked you can add it to a blender to get a smooth paste-like curry or you can skip blending all together.
How to Make Katsu Tofu
To make Katsu tofu you will need 350 g of tofu, eggs, flour and panko. I would suggest you use extra firm tofu for this. However, if you can’t have any squeeze out the excess water from the tofu using a tofu press.
- Add 2-3 eggs to one bowl and whisk. Then, add 2 cups of flour to another bowl, add a pinch of salt to taste, pepper to taste and whisk. Finally, add 2-3 cups of panko to a third bowl and set aside.
- Dip the tofu piece/slice into the bowl of flour. Then, dip the tofu into the egg mix and finally dip the tofu into the panko. Repeat these steps for the remaining tofu.
- Finally, heat oil in a pan and cook the Katsu tofu on both sides for 7-9 minutes or until golden brown.
That’s all there really is to it! Lastly, serve the tofu Katsu curry with white rice and fresh salad (as shown).
Tofu Katsu Curry
Alternatives
This curry can be served with coconut rice. Also, if you prefer a spicier Katsu then add more chilli.
Storage
Refrigerate Katsu tofu and Katsu curry separately in air tight containers for 3-4 days.
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Chicken Katsu Curry Recipe
Ingredients
Katsu Curry
- 1 onion chopped
- 2-3 garlic cloves crushed
- 1/4 finger length of ginger chopped
- 4 tsp of curry powder
- 2 tsp of turmeric powder
- 2-3 tbsp of flour
- Salt to taste
- Pepper to taste
- Vegetable oil
- 2 cups of vegetable stock
- 200 ml of coconut milk
- 2-3 tbsp of soy sauce
- 1 tbsp of sugar optional
Panko Chicken
- 4 chicken fillets
- 2 eggs
- 2 cups of flour
- 2 cups of panko
Instructions
- Start by heating oil in a saucepan. Add 1 chopped onion, 2-3 crushed garlic cloves and a 1/4 finger length of chopped ginger to the saucepan. Cook for 2-3 minutes on a low heat.
- Add 4 tbsp of curry powder, 2 tsp of turmeric, 3 tbsp of flour to the saucepan, stir and cook on a medium heat for 1 minute. Pour 2 cups of vegetable stock into the saucepan. Season with salt and pepper to taste and bring to a boil. Leave to simmer for 10 minutes.
- Pour the sauce into a blender (Make sure the sauce is not too hot) and blend until smooth (or use a handheld blender). Pour the mixture back into the saucepan, add 2-3 tbsp of soy sauce, pour 200 ml of coconut milk into the sauce and stir. Finally, cook for another 5 minutes on a low heat and set aside for later.
- Add 2-3 eggs to one bowl and whisk. Add 2 cups of flour to another bowl, add a pinch of salt to taste, pepper to taste and whisk. Finally, add 2-3 cups of panko to a third bowl. Repeat these steps for the remaining fillets.
- Dip chicken fillet into the bowl of flour (make sure all of the fillet is covered when dipping into each ingredient). Then, dip the fillet into the egg mix and finally dip the chicken into the panko. Heat oil in a pan and cook the Katsu chicken on both sides for 7-9 minutes or until done.
- Serve chicken Katsu curry with rice and salad.
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