Gluten Free Vegan Tofu Katsu Curry
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the tofu katsu
- 1 block (14 oz) extra-firm tofu
- ½ cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ½ cup unsweetened plant-based milk
- 1 cup vegan panko breadcrumbs
- ½ tsp salt
- ¼ tsp black pepper
- 3 tbsp neutral oil, for frying
For the curry sauce
- 1 tbsp neutral oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, peeled and cut into ½-inch pieces
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp all-purpose flourChef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
- 2 tbsp japanese curry powder
- 1 tbsp tomato paste
- 2 cups vegetable broth
- 1 tbsp soy sauce
- 1 tsp maple syrup
For serving
- 2 cups cooked short-grain white rice
- 2 tbsp thinly sliced scallions (optional)
Instructions
- 1
Drain the tofu and press it firmly between several layers of paper towels, placing a heavy skillet or cutting board on top, for 15 minutes until most of the surface moisture is released.
- 2
While the tofu presses, start the curry sauce. Heat 1 tbsp neutral oil in a medium saucepan over medium heat until shimmering. Add the onion and carrots and cook, stirring occasionally, until the onion is softened and translucent, about 6–7 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!