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vegan-tofu-katsu-curry(how-to-use-Japanese-curry(how-to-use-Japanese-curry-packet)

Vegan Tofu Katsu Curry ( How to Use Japanese Curry Packet)

Today I gonna show you how to use Japanese curry packets to make restaurant Style Japanese comfort food at home.
5 from 14 votes
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 278kcal
Author: SHU-CHUN

Ingredients

  • 2 Tbsp Cooking Oil
  • 200 g Brown Onion
  • 500 g Potato
  • 250 g Carrot
  • 1 tsp Minced Garlic
  • 1 tsp Minced Ginger
  • 4 Cup Salt-reduced Vegetable Stock ( note1)
  • ½ ea Sweet Apple ( note2)
  • 2 Tbsp Maple Syrup
  • 2 Tbsp Light Soy Sauce
  • ¼ tsp Salt
  • ¼ tsp Ground Black Pepper

Curry Mix

  • 92 g S&B Golden Curry (Small packet) (note3)
  • 1 Cup Boiling Water
  • 2 tsp Cocoa Powder( note4)

Crispy Panko-Crusted Tofu Steak( in a seperated post, please check note5 )

    Instructions

    • Heat up cooking oil in medium-high heat in a heavy-based pot, add diced brown onion in and saute until they are softened.
    • Add diced potato and carrot into the pot, followed by vegetable stock and water according to the recipe.
    • Add minced garlic, minced ginger, light soy sauce, maple syrup and 1/2 grated apple.
    • Add salt and black pepper, then turn the heat down to medium-low. Put the lid on, let it simmer for 30 minutes.
    • While it is simmering, we prepare curry mix. Simply cut the curry block into small pieces, and place them in a mixing bowl. By using a whisk, stir and mix curry roux with hot boil water according to the ratio in the recipe, until it becomes a smooth paste.
    • After 30 minutes, open the lid and check if potato and carrot are cooked. If yes, stir in curry paste gradually and also add cocoa powder. Once the sauce is thickened, it’s ready to serve!

    Video

    Notes

    (note1)- salt-reduce store-bought vegetable stock or you can make your own, check here How to make Asian-Style Vegetable Stock, if you wanna use all water for this recipe, it’s also ok.
    ( note2)-  Fuji, Pink Lady…etc., not Granny Smith.
    (note3)- There are various Japanese curry roux blocks on the market, just need to make sure they are vegan-friendly before you purchase.
    I used S&B Golden curry roux for this recipe. For other brands, take out 1 cup of boiling water when making curry paste ( the paste gonna be thicker). And add it back accordingly after to reach your desired consistency. ( Different brands might be different in consistency and saltness)
    ( note4)-  unsweetened cocoa powder, it gives the curry a darker brown color and also slight bitterness.
    ( note5 )- Click for the recipe and instruction Crispy Panko-crusted Tofu Steak

    Nutrition

    Serving: 1serve | Calories: 278kcal | Carbohydrates: 45g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 1652mg | Potassium: 853mg | Fiber: 7g | Sugar: 16g | Vitamin A: 14569IU | Vitamin C: 34mg | Calcium: 100mg | Iron: 2mg
    Love this recipe?Mention @joyful_dumplings_vegan_recipes or tag #joyful_dumplings_vegan_recipes!