Savory Tips
Korean Twist
Tofu Katsu Vegan Curry with Kimchi
Ingredients
- JONGGA Vegan Kimchi
- JONGGA Tofu
- Flour
- Oat Milk
- Crushed Vegan Cornflakes
- Onion
- Garlic
- Tomato
- Water
- Curry Powder
- Paprika Powder
- Sesame
- Cashew Nuts
- Sesame Oil
Directions
- Cut dry tofu into 2 big slabs.
- Coat tofu with flour, dunk it in an oat milk, and finally into the crushed vegan cornflakes to coat all sides.
- Fry the tofu on all sides until golden brown.
- Slice and stir-fry the onion, garlic and tomato until they turn to dark brown.
- Add stir-fry JONGGA VEGAN KIMCHI
- Put water and curry powder in the pan.
- Add seasoning and bring the mixture to a boil.
- Blend the mixture until smooth with hand blender.
- Pour the curry sauce over the top of the tofu katsu sliced into strips.