Plant-based Smoked Tofu Katsu Curry Recipe

Rinse the jasmine rice in a fine-mesh sieve under cold running water until the water runs mostly clear to remove surface starch.

Combine rinsed rice, 1¼ cups water and ¼ tsp salt in a small saucepan. Bring to a gentle boil over medium-high heat with the lid off.

Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 12–14 minutes until water is absorbed and rice is tender. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork before serving.

Heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. Add the finely diced onion and a pinch of salt; cook, stirring occasionally, until soft and beginning to brown, about 6–8 minutes.

Add minced garlic and grated ginger and cook 30–45 seconds until fragrant. Stir in grated carrot and cook 2–3 minutes to soften.

Add 1 tablespoon mild curry powder and 1 tablespoon tomato paste; cook, stirring, 1 minute to bloom the spices.

Pour in 2 cups vegetable stock, 2 tablespoons soy sauce, 1 teaspoon vegan Worcestershire, and 1 tablespoon maple syrup. Bring to a gentle simmer.

Simmer uncovered 10–12 minutes to concentrate flavor and soften vegetables further.

Whisk 1 teaspoon cornstarch with 1 tablespoon cold water until smooth. Stir slurry into the simmering sauce and cook 1–2 minutes until sauce thickens slightly. Taste and season with ½ teaspoon salt and ¼ teaspoon black pepper, adjusting sweetness or soy to taste.

If you prefer a smooth katsu sauce, transfer to a blender or use an immersion blender and purée until smooth. Return to saucepan and keep warm on the lowest heat while you finish the katsu.

Press the smoked tofu: wrap the block in paper towels or a clean kitchen towel and place a heavy skillet or pan on top for 10–15 minutes to remove excess moisture. Pat dry.

Slice the pressed tofu into ¾-inch thick cutlets (about 6–8 slices depending on block size). Lightly season both sides with ½ teaspoon salt and ¼ teaspoon black pepper.

Set up a breading station: shallow dish with 1 tablespoon flour, a second dish with the flaxseed 'egg' (mix 1 tbsp ground flaxseed with 3 tbsp plant-based milk; let sit 2–3 minutes until gelatinous), and a third dish with panko breadcrumbs combined with 2 tsp finely ground cornmeal (if using).

Dredge each tofu slice: first lightly coat in flour (shake off excess), then dip into the flax-milk mixture ensuring full coverage, then press into the panko mixture so breadcrumbs adhere evenly. For extra-crisp crust, press firmly and repeat the flax + panko step once more to double-coat.

Heat a large nonstick or cast-iron skillet over medium heat and add 2–3 tablespoons neutral oil. The oil is ready when a few breadcrumbs sizzle on contact.

Fry breaded tofu cutlets in batches so they don’t crowd the pan. Cook 3–4 minutes per side until deep golden brown and crisp. Add more oil between batches if needed. Transfer cooked cutlets to a wire rack set over a baking sheet or paper towel-lined plate to drain and keep warm.

For extra warmth and to ensure the center is heated through, place fried cutlets on a baking sheet and keep in a 200°F (95°C) oven while finishing all batches.

Divide jasmine rice among plates or shallow bowls.

Place 2–3 smoked tofu katsu cutlets alongside the rice. Pour a generous ladle of warm house katsu curry sauce over the cutlets and some onto the rice.

Add shredded cabbage or salad greens, sprinkle sliced scallions over the top, and serve lemon wedges on the side. Offer extra katsu sauce for drizzling.

Serve immediately while katsu is crisp and sauce is warm.