Katsu Curry (Vegan)

• порції: 10
• активний час: 1hr
• загальний час: 1.5 hr

Інгредієнти

Katsu :

- 1 Extra Firm, Large Block Tofu

Batter:

- 1 cup/120g Plain Flour

- 1 tbs Vegetable Oil

- 1 & 1/2 cup/375ml Water

Crumb:

2 cup Panko Breadcrumbs

1 tbs Chilli Flakes, I used Gochugaru (Korean chilli flakes)

1 tsp Garlic Granules

1 cup/120g Plain Flour

1 cup/250ml Vegetable Oil for frying

Curry Sauce:

2 tbs Veg/Olive Oil

1 Large Onion, peeled & chopped roughly

5 Cloves Garlic, minced

1 tbs Fresh Ginger, minced

2 Carrots, sliced fine

200g/7.02oz Mixed Asian Mushrooms

2 Sticks of Celery, chopped into 1cm pieces

1 Banana, cut small

400g/14oz Potatoes

2 tsp Chilli Flakes

1 tsp Sea Salt

1 tbs Tomato Puree

1 Golden Japanese Curry Block (alternative in the method below)

750ml Vegetable Stock

1 can Coconut Milk

2 tbs Dark Soy Sauce

Напрямки

1. First up, make the curry. In a large saucepan placed over a medium heat add the sesame oil followed by onion, garlic, ginger, carrot, celery, & the mushrooms.

2. Sauté the mixture with a sprinkle of salt for 4-5 minutes before stirring in the banana, potatoes, chilli flakes & tomato puree.

3. Cook the mix for a couple more minutes then add the curry block, cut into small pieces.

4. Deglaze the pan with the vegetable stock, coconut milk & soy sauce. Mix together well, then pop a lid on & let the curry bubble away & thicken up for at least 30-35 minutes, stirring every now and then.

5. Next move on to the Tofu Katsu. First, make the batter, mix the flour in a bowl with enough water to make it a pancake batter style consistency then mix in the oil.

6. In another bowl add the panko breadcrumbs, chilli flakes & garlic powder. Then a third bowl just plain flour.

7. Individually dip the tofu in the flour then the batter then finally in the breadcrumbs. Make sure the tofu is really well coated, then place them onto a baking tray lined with baking paper.

8. To cook the tofu katsu, preheat a large frying pan over a medium heat and add the vegetable oil. Shallow from the filets when the oil is hot for around 2-3 minutes on each side – or until the breadcrumbs are golden. Once they’re cooked, place the katsu back on to the lined baking tray and then into the oven for 5-10 minutes.

Нотатки

link to Gaz Oaklys video: https://www.youtube.com/watch?v=Gen_w-ByWCs&t=636s