January 12, 2023
Tofu Katsu Ramen
Servings:
4
Difficulty:
This unique spin on ramen uses a sweet Japanese katsu curry as the base and is topped with meaty oyster mushrooms and crispy breaded tofu.
Why you will love this recipe
Gluten free. This recipe uses a gluten-free millet rice noodle and coconut flour as the breading for the tofu, making it suitable for those on a gluten-free diet.
Helps strengthen your eyes. The carrots and sweet potato in the curry have carotenoids which your body can use to make Vitamin A which is essential to help you see clearly.
Supports heart health. Making your own ramen broth at home lets you control the sodium which is especially beneficial for anyone who is at risk of high blood pressure.
Ingredients
1 14-oz block firm tofu
1 medium onion
5 cloves garlic
1 inch ginger
1 carrot
1 sweet potato
2 oyster mushrooms
1 small apple
7 tbsp rice flour, divided
⅓ cup aquafaba
½-¾ cup coconut flour
2 tbsp oil or vegan butter, plus more for cooking
3 tbsp Japanese curry powder
3 cups water, plus more if needed
Salt, to taste
Black pepper, to taste
4 servings noodles of choice
Method
PREP: Remove tofu from packaging. Drain excess water. Press between a towel under a heavy object while you prep the rest of the ingredients. Dice onion. Mince garlic. Mince ginger. Dice carrot. Dice sweet potato. Dice oyster mushroom. Try to have all vegetables be about the same size so that they cook evenly. Grate apple.
MAKE TOFU KATSU: Cut tofu block into 4 evenly sized slabs. Form a breading assembly line with 3 plates or shallow bowls. Place 3 tbsp rice flour in the first one, aquafaba in the second one, and coconut flour in the third one. Coat 1 slab of tofu in rice flour on all sides. Coat the same slab in aquafaba on all sides. Coat evenly with coconut flour, trying to ensure that all surfaces are covered. Repeat with remaining slabs of tofu. Place in air fryer basket. Air fry at 350F until brown and crispy, about 20 minutes. You may need to flip it once during cooking.
MAKE ROUX: Heat medium sized wok or pan to medium heat. Add a touch of oil for cooking. Add half of the diced onion. Cover and cook until softened and brown, about 5 minutes. Add garlic and ginger. Stir and cook until fragrant, about 1 minute. Add 2 tbsp oil and stir to evenly distribute. Add curry powder and 4 tbsp rice flour. Mix well until no clumps of flour remain.
MAKE CURRY: Add carrot, sweet potato, mushroom, and remaining onion to wok. Add water. Bring to a boil. Add grated apple. Cover and simmer until potato is softened, about 15-20 minutes. Add salt and black pepper to taste.
COOK NOODLES: Cook noodles according to package directions. Drain and rinse under cold water.
SERVE: Divide noodles into 4 bowls. Ladle curry on top of noodles. Cut each tofu block into 6-8 pieces and place on top of curry.
Frequently Asked Questions
What noodles should I use to make ramen at home? I used Lotus Foods Millet and Brown Rice Ramen for the noodles
What can I use instead of a sweet potato when making japanese katsu curry? A russet potato can be substituted for the sweet potato
What can I use for breading tofu? Panko breadcrumbs can be used for breading the tofu if not gluten free
How can I make crispy breaded tofu without an air fryer? To make crispy tofu in an oven, bake tofu at 400°F until brown, about 12-15 minutes