Savory Tips Korean Twist

Tofu Katsu Vegan Curry with Kimchi

Tofu Katsu Vegan Curry with Kimchi
2 servings 1 hour


- JONGGA Vegan Kimchi - JONGGA Tofu - Flour - Oat Milk - Crushed Vegan Cornflakes - Onion - Garlic - Tomato - Water - Curry Powder - Paprika Powder - Sesame - Cashew Nuts - Sesame Oil


  • 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.