Tofu Katsu with Daikon Radish Slaw
If you're looking for a new and exciting vegan recipe to try out, look no further than tofu katsu. This delicious and flavourful dish features breaded tofu triangles smothered in a mild katsu curry sauce with added carrot, cashews, and sweet potato, making for a tasty and healthy meal that's packed with nutrients!
This tofu katsu recipe is not only delicious but also highly nutritious as it utilises a high-protein vegan protein source - tofu, which provides an abundance of health benefits.
Tofu, also known as bean curd, is a versatile and nutritious food that can provide many health benefits. This soy-based product is an excellent source of protein, iron, and calcium which are essential for building strong bones and maintaining overall good health. In addition to its nutritional value, tofu has a unique texture that makes it ideal for use in various dishes such as stir-fries, soups or salads.
Due to its mild flavour profile tofu easily absorbs flavours from other ingredients making it perfect for any cuisine whether Asian or Western-style cooking. If you're looking to add more plant-based foods into your diet then incorporating tofu can be an excellent choice!
Furthermore, in addition to the main ingredients, the dish is also comprised of a variety of nutrient-packed vegetables such as sweet potato and carrot. These veggies are an excellent source of fiber and contain high levels of vitamins A and C which contribute to overall health and well-being.
And let's not forget about the delicious homemade mild katsu curry sauce that ties all of these ingredients together! It's a flavourful and creamy sauce made with cashews, curry powder, and other spices that add depth to the dish while keeping it vegan-friendly.
By incorporating cashews into the katsu curry sauce, we are able to provide a significant amount of beneficial fats that contribute to overall health. In addition to being incredibly tasty, this tofu katsu meal offers numerous benefits for your body.
Looking for a delicious and healthy vegan recipe?
If you are a fan of Japanese cuisine or simply looking for an inventive way to make tofu more exciting, look no further than this Tofu Katsu recipe!
This is a high-protein vegan alternative to traditional katsu dishes and is great for vegans or anyone looking to add more plant-based protein into their diet.
To really take your tofu katsu to the next level, try adding a fresh and marinated daikon radish slaw on the side. The crunch of the slaw perfectly complements the crispy and chewy tofu, creating a dish that's sure to be a hit with both vegans and non-vegans alike.
Not only is this tofu katsu recipe easy and fun to make, it's also a fantastic way to switch up your weekly meal routine with something new and exciting. Give it a try and enjoy the delicious taste of this vegan version of katsu!
How to make Tofu Katsu:
To prepare the tofu katsu sauce and slaw, you can follow a few simple steps while your rice and tofu are cooking.
I like to press my tofu overnight or freeze it before making this recipe to remove excess water and create a firmer texture.
Prepare the slaw by thinly slicing daikon radish and tossing it with rice vinegar, sugar, salt, lime juice, and sesame oil. Let marinate in fridge for 30 minutes before serving while preparing rest of dish.
Start cooking your rice according to the instructions. I use a rice cooker, but you can also cook your rice on the stove.
Cut the pressed tofu into triangles and coat with a mixture of flour, breadcrumbs, chili powder, paprika, garlic powder - traditional katsu spices.
Bake the tofu triangles until crispy and golden brown. Saute shallot, carrot, and sweet potato in a pan over medium heat to prepare katsu curry sauce. Add mild curry sauce and cashews to blender with softened vegetables and blend until smooth.
When your tofu is done and sauce is ready, pour the curry sauce in a serving dish. Add baked tofu triangles on top and serve with rice and slaw.
That's it!
Enjoy your delicious and nutritious Tofu Katsu with Daikon Radish Slaw!
Daikon radish is a great addition to this dish because it provides a refreshing crunch and its mild taste helps balance out the bolder flavours of the katsu sauce.
Additionally, daikon is packed with beneficial vitamins and minerals such as vitamin C, potassium, and folate, making it a great addition to any meal.
So if you're looking for a way to amp up your tofu katsu game, definitely try adding some fresh and marinated daikon slaw on the side!
Leftovers of this slaw make for a great lunch the next day too!
Overall, this tofu katsu recipe is a fantastic dish for any night of the week.
Tofu Katsu with Daikon Radish Slaw Recipe
- 400g block of firm tofu pressed
- 2 tbsp corn starch or flour
- 4 tbsp plant-based milk
- 4 tbsp breadcrumbs
- 1 tsp chili powder
- 1/2 tsp paprika
- 1 tsp garlic or onion powder
- 1/2 a medium sweet potato, peeled and diced into small cubes
- 2 medium carrots, peeled and sliced into thin rounds
- 2 shallots or 1 medium onion, diced
- 3 cloves fresh garlic, minced or 1 tbsp garlic paste
- 1 tbsp curry powder, I prefer mild
- 1/4 cup cashews
- 1/2 cup unsweetened plant-based milk
- 1/2 tsp salt
- 2 cups of water
- 1 tbsp oil for frying
- 1/2 a daikon radish, julienned
- 2 carrots, julienned
- 1/4 red cabbage, thinly sliced
- 1/4 cup fresh coriander
- 1/2 a limes juice
- 2 tbsp rice vinegar
- 1 tsp maple syrup
- 1 tsp sesame oil
- A pinch of salt
- 1/2 cup dry white rice
- Fresh coriander, lime wedges, and green chili for garnish
- Daikon radish slaw for serving
- Wash, peel and julienne the daikon radish, and carrots.
- Thinly slice the red cabbage, I used a mandolin.
- Add the liquid ingredients to a little bowl and mix.
- Toss the dressing in with the slaw, adding chopped coriander.
- Set aside until using or refrigerate to further marinade.
- Preheat oven to 175c/347f/gas mark 4 and add your cashews to the blender with the 1/2 cup unsweetened plant-based milk. Blend for 1 minute then set aside.
- Start cooking the white rice to the packet instruction. I cooked mine in a rice cooker with 1 cup of water.
- Bread the tofu, by slicing into 1 cm thick square slices (I then cut the diagonally to create triangles), and in little bowls coating first in the corn flour mixed with the spices, then dip in the plant milk, then coat in the breadcrumbs. Set these aside on a baking tray.
- Place the breaded tofu in the oven for 20 minutes.
- Whilst your tofu is baking, add your shallot, carrot, and sweet potato to a saucepan or large frying pan with 1 tbsp oil on medium heat, sauté for 10 minutes (the veggies should of started to soften and take on some colour, before adding the garlic, and curry powder, stir for a minute.
- Then transfer this mixture to the blender with the cashew cream you made earlier, blitz until thick and creamy.
- Layout your sauce on your plate with crispy tofu on top, cooked rice, slaw on the side, and garnish with lime wedges, fresh chili and coriander.
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