With a crispy plant-based cutlet smothered in a savory/sweet/spicy Japanese curry sauce, this vegan katsu curry is brimming with so much texture and flavor that no one will miss the meat.
- 1 batch tofu katsu - 2 servings cooked Japanese rice - 1 1/2 cups vegetable stock - 2 tablespoons soy sauce - 2 tablespoons tomato paste - 2 tablespoon date syrup - 1 teaspoon cocoa powder - 1 tablespoon potato starch - 200 grams onion - 120 grams carrot - 15 grams garlic - 15 grams ginger (peeled) - 1/4 teaspoon baking soda - 2 tablespoon vegetable oil - 14 grams Japanese curry powder - 80 grams mild green peppers - 80 grams red bell peppers - 150 grams kabocha - 150 grams Japanese eggplant
Cut the kabocha into thin slices. Cut the eggplant in half lengthwise and score the skin-side. Cut the peppers into thick strips and remove the seeds.
Whisk the vegetable stock, soy sauce, tomato paste, date syrup, cocoa powder, and potato starch together in a bowl.
Puree the onions, carrots, garlic and ginger in a food processor.
Dump the puree into a non-stick frying pan and stir in the baking soda.
Cook the puree over medium-high heat to boil off the excess water (5-6 minutes).
Add the oil and fry the puree until it's very thick and glossy.
Add the curry powder and stir it into the caramelized vegetables to toast it.
Add the vegetable stock and seasoning mixture and stir to combine. Lower the heat and let the sauce simmer while you fry the vegetables and katsu.
Fry the vegetables in oil that has been preheated to 340°F (170°C). The kabocha takes 2-3 min. The eggplant takes 1.5 min. The peppers take 30 seconds to 1 min.
Fry the tofu katsu according to the recipe below:
Slice the katsu and serve on a bed of rice with the fried vegetables and curry sauce.