Katsu Curry Sauce Beans with Tofu Crumbles and Pink Pickled Onions

Ingredients

• 0.5 red onion (Thinly sliced, for pickling)
• 0.25 cup rice vinegar (For the pickling liquid)
• 0.25 cup water (For the pickling liquid)
• 1 tsp granulated sugar (For the pickling liquid)
• 0.5 tsp salt (For the pickling liquid)
• 200 g extra-firm tofu (Pressed and crumbled)
• 1 tbsp soy sauce (For the tofu crumbles)
• 0.5 tsp garlic powder (For the tofu crumbles)
• 0.5 tsp smoked paprika (For the tofu crumbles)
• 1 tbsp neutral cooking oil (Divided between the tofu and sauce)
• 0.5 yellow onion (Finely diced, for the curry sauce)
• 1 carrot (Small, finely diced)
• 2 cloves garlic (Minced)
• 1 tbsp plain flour (For thickening the sauce)
• 1 tbsp mild curry powder (For the katsu-style sauce)
• 300 ml vegetable stock (Or water plus stock powder)
• 1 tbsp tomato purée (For body and acidity)
• 1 tsp vegan Worcestershire sauce (Optional; use a vegan variety)
• 400 g cooked butter beans (Drained and rinsed; approximately one large can)
• 300 g cooked white rice (To serve)
• 1 tsp sesame seeds (Optional garnish)

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.

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.

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.

5. 5

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

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.

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.

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.

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.

Notes

The quantities and method were not provided in the visible description or transcript; this recipe is reconstructed from the dish title and general culinary context. Pickled onions can be made several days ahead and refrigerated. Serve with additional greens or steamed vegetables if desired.

Nutrition per serving

• main
• vegan
• vegetarian
• dairy-free
• plant-based
• comfort food
• one-pan
• East Asian-inspired