Katsu Curry Sauce Beans with Tofu Crumbles and Pink Pickled Onions

Steps

1. 1

   Place the thinly sliced red onion in a clean heatproof jar or bowl. Stir together the rice vinegar, water, sugar, and salt until the sugar and salt dissolve, then pour the liquid over the onion. Set aside to pickle for at least 20 minutes while preparing the rest of the dish.

   Start 20-minute timer
2. 2

   Press the tofu thoroughly with paper towels or a clean kitchen towel, then crumble it into small, irregular pieces. Toss it with the soy sauce, garlic powder, and smoked paprika.

3. 3

   Heat about half of the oil in a large skillet over medium-high heat. Add the seasoned tofu in a single layer and cook for 6–8 minutes, stirring occasionally, until browned and lightly crisp at the edges. Transfer the tofu to a plate.

   Start 8-minute timer
4. 4

   Add the remaining oil to the skillet over medium heat. Add the diced yellow onion and carrot, and cook for 5–6 minutes until softened and the onion is translucent.

   Start 6-minute timer
5. 5

   Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant.

   Start 30-second timer
6. 6

   Sprinkle the flour and curry powder over the vegetables. Stir continuously for 1 minute so the flour is incorporated and the spices become fragrant without scorching.

   Start 1-minute timer
7. 7

   Gradually pour in the vegetable stock while stirring to prevent lumps. Add the tomato purée and vegan Worcestershire sauce, then simmer for 4–5 minutes until the sauce thickens enough to coat the back of a spoon.

   Start 5-minute timer
8. 8

   Add the drained butter beans to the curry sauce. Stir gently and simmer for another 5 minutes, until the beans are hot and coated in the sauce. Season with additional salt or pepper if needed.

   Start 5-minute timer
9. 9

   Spoon the hot rice into bowls and top with the katsu curry beans. Scatter over the tofu crumbles and finish with the drained pink pickled onions and sesame seeds, if using.