Does anyone have a favourite restaurant(s) that they never get tired of? For me, one of the top ones is Wagamamas. It’s funny because despite the generous amount of vegan options there, I used to alternate only between two dishes (the Katsu Curry and the ramen). However, ever since my partner started cooking ramen and we would make our own version of it, I stopped ordering wagamama’s ramen as I personally believe our ramen beats theirs! I know, bold of me to say that but I really believe so. If you want to check out our delicious ramen recipe you can find it here. Nowadays, I’m only going for the seitan katsu curry at Wagamama. I really only love this one dish and I go back to it every time. I could eat it until the end of my days!
And because I find it so tasty (and my partner enjoys katsu curry too), we thought it would be a great idea to sort of re-create it.
I say sort of because to switch it up a bit, we used tofu. Tofu is so versatile it can literally become anything you want it to be, from this katsu curry ‘meat’ pieces to using it as a kinda of feta cheese on avocado toast and even adding it to desserts. ( I can confirm it tastes amazing on toast). Tofu is also amazing for those who are trying to eat less gluten.
Just look how crispy this looks! (Insert heart eyes emoji)
The key to making it extra crispy it to dip the tofu in the batter and panko twice, essentially creating a double layer of crispiness.
Save the delivery money, and cook up some nice curry at home. The great thing about this dish is that it works well as meal prep. You can make several batches of this to have curry that lasts you a few days.
If you are re-creating this recipe, don’t forget to tag us on Instagram using the hashtag #kalewithkindness. We would love to see your takes on our recipes 🙂
Find the recipe below and let us know how it goes!
For the sauce:
- 1 can coconut cream
- Half of a red onion
- Two thin slices of ginger
- 2 cloves of garlic
- 300 g chestnut mushrooms (or any of your choice)
- 200ml veg stock (we made ours fresh but you can get a store bought vegetable stock cube)
- Tomato passata (roughly 40/50ml)
- Spices: 2 tsp mild curry powder, 1/2 tsp garam massala, 1/3 tsp tumeric, pinch of black pepper
- Mirin sauce or maple syrup to taste
- 1 tbsp soy sauce
For the Tofu pieces:
- 200g Tofu
- 150-200ml vegan milk (for breading the tofu)
- 100-150g breadcrumbs
- 100-150g flour
- Roast spices, black pepper and paprika spices
Serve with rice. We used Jasmine rice but you can use any rice you like. If you want to know how to make the perfect rice, stay tuned for our upcoming blog posts 🙂
Starting with the sauce, chop the onion and drizzle with oil on a hot pan. After 2 min, add the chopped garlic and ginger. Let it cook for another 2 min. Start adding all the spices named for the sauce. Let the spices cook, slowly, for 2-3 min until fragrant. Chop the mushrooms and add it to the pan (this is our addition, you can skip this step if you do not like mushrooms). Cook until they lose most of the water. Add the tomato sauce and let it cook for 3 min. Then, add the veg stock. Bring to a simmer and add the mirin and soy sauce. Let it cook for a few minutes, and then add the coconut cream. Stir, and cook slowly until creamy.
While the sauce is cooking, we can begin to bread the tofu.
Take 3 different bowls.
One with plain flour with the spices (spices for roast, black pepper, and paprika)
One with vegan milk of your choice
One with panko breadcrumbs
Cut the tofu into long rectangles and start dipping them in the flour, then milk and breadcrumbs in the end. You might need to do this process twice for each slice if you prefer to have the tofu more firm and breaded.
Drizzle some oil onto a hot pan. Once the oil is heated, start placing the breaded tofu in the pan and cook until golden on both sides. Season with some salt and pepper while they’re hot.
Once you have the sauce, tofu and rice ready, serve it as you like.