Katsu is most often made using pork, with chicken coming in a close second. I have tried making using firm tofu, it tasted as good. Using chickpea tempeh gives the meaty texture to the katsu while still maintaining the crunchy exterior.
INGREDIENTS
Tempeh Katsu
200 g chickpea tempeh, cut into 12 slices
¼ tsp salt
A few cracks of black pepper
¼ cup all purpose flour
¼ cup almond milk
½ cup breadcrumbs
Oil, for panfrying
Curry
2 blocks Vermont curry cubes
½ yellow onion, chopped
½ carrot, chopped
1 small potato, cut into small cubes
¼ cup edamame, boiled
To serve
2 cups cooked brown rice
¼ tsp toasted white sesame seeds
¼ tsp toasted black sesame seeds
HOW TO MAKE TEMPEH KATSU WITH JAPANESE CURRY
1. In a large bowl, season tempeh with salt and pepper. Set aside.
2. Place flour, almond milk and breadcrumbs into 3 separate plates. Take one slice of tempeh and coat each side generously with flour. Then, dip it into the almond milk until full coated and drip off excess. Finally, lay the tempeh on the breadcrumbs and gently press to get the breadcrumbs to stick until all sides are well coated.
3. Heat a generous amount of oil in a skillet. Carefully slide the tempeh into the hot oil. The tempeh should sizzle as soon as it touches the oil.
Tip : To test if the oil is ready, drop a small piece of breadcrumbs into the oil. If it sizzles, then the oil is ready.
4. Once tempeh is golden, slowly turn them over and fry the other side. When ready, remove and drain on a rack. This will keep the katsu crispy until ready to use.
5. Using the same pan, leave a tablespoon of oil in the pan and sauté onions until caramelized.
6. Add the carrots and potatoes and cover the ingredients with a cup of water.
7. Place a lid over and bring the mixture to a boil. Then lower the heat and let it simmer.
8. Once potatoes are fork-tender, add in curry cubes. Boil till the curry cubes dissolve fully and the sauce thickens to desired consistency. Put in edamame and turn the fire off.
9. To serve, add a few spoons of brown rice to the side of a plate. Ladle in the hot curry on the other side. Top tempeh katsu on the rice and garnish the rice with black and white sesame seeds
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