Katsu Curry with Crispy Breaded Tempeh

This has quickly become our new favorite tempeh dish! We drew inspiration from various online recipes and added our own twist. It’s a must-try—absolutely delicious!

For the Crispy Breaded Tempeh

Ingredients

• 300g ProTempeh organic pre-steamed tempeh (half of a 600g block; reserve the other half for later)

• 1 cup all-purpose flour

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tbsp salt

• 2 small eggs, whisked (use plant milk for a vegan option)

• Breadcrumbs (ideally panko breadcrumbs)

• Vegetable oil for frying

Instructions

1. Slice the 300g tempeh block in half, then cut each half into 4 thin slices (approximately 0.5 cm thick), yielding 8 slices.

2. Prepare 3 dipping stations:

   • Station 1: Seasoned flour (flour mixed with paprika, garlic powder, and salt).

   • Station 2: Whisked eggs or plant milk.

   • Station 3: Panko breadcrumbs.

3. Dip each slice of tempeh first in the seasoned flour, then in the egg or milk, and finally coat it thoroughly with breadcrumbs.

4. Heat enough vegetable oil in a frying pan to cover the tempeh slices. Fry the breaded tempeh until golden brown on both sides.

   
   
   
   
   
   
   
   

For the Katsu Curry

Ingredients

• 2 tbsp olive oil or vegetable oil

• 2 cloves garlic, minced

• 1 large onion, finely chopped

• 1 carrot, finely chopped

• 800ml vegetable stock

• 1 tbsp curry powder

• 1 tbsp dark soy sauce (adjust as needed)

• 2 tsp sugar or maple syrup (adjust to taste)

• 2 tbsp all-purpose flour

• Salt and pepper, to taste

Instructions

1. Heat the oil in a large saucepan over medium heat. Add the onions and sauté until tender. Add the garlic and stir for 2 minutes.

2. Stir in the carrots, and cook for another 5 minutes, stirring occasionally.

3. Sprinkle in the curry powder, then gradually add the flour, mixing well.

4. Slowly pour in the vegetable stock, stirring continuously to prevent lumps or burning. Simmer for 15–20 minutes until the sauce thickens.

5. Remove the saucepan from the heat and season with soy sauce and sugar or maple syrup. Adjust salt as desired.

6. Blend the mixture into a smooth sauce using a stick blender or food processor. Add water if needed to adjust the thickness of the sauce.

To Serve

Plate up your crispy breaded tempeh alongside jasmine rice, then generously drizzle it with the silky Katsu curry sauce.

Enjoy this mouthwatering dish! 🍛