Tiba Tempeh Katsu Curry

Tiba Tempeh Katsu Curry

By Tiba Tempeh

Average rating: 5.0 • Rated by 2 users

Servings: 2

Total time: 50 min

Preparation time: 20 min

Cooking time: 30 min

Cooking methods: Frying , Cooking

Difficulty: Intermediate

Tasty Katsu Curry with tempeh!



1 Tiba Tempeh Block 200g
panko breadcrumbs • 6 tbsp
cooked rice to serve (or more) • 2 cups
esame seeds & chilli flakes to garnish • 1 tbsp

For the flour mix

plain flour • 4 tbsp
curry powder • 2 tbsp
plant based milk • 100 ml

For the sauce:

1 small onion, chopped
2 carrots, chopped
curry powder • 1 tbsp
garam masala • 1 tsp
2 garlic cloves
plain flour • 1 tbsp
vegetable stock • 350 ml
coconut cream • 2 tbsp
salt • 1 pinch
pepper • 1 pinch



First make the sauce. Cook the onion in a little oil until softened. Cook or steam the carrots until soft. Then in a blender, blitz the cooked onion and carrots, and all sauce ingredients until smooth.


Cook the rice if it’s not already cooked.


Prepare the flour mix in a small bowl and place the panko breadcrumbs into another bowl.


Cut the tempeh into round ‘steaks’ about 1cm thick. Dip the tempeh into the flour mix, let them gently drip off any excess and then gently coat in the breadcrumbs.


Pre-heat a little oil in a non-stick frying pan and cook the tempeh until golden on both sides. Be gentle and move it as little as possible once they’re in the pan.


Serve the rice, tempeh and katsu sauce, and garnish with sesame seeds & chilli flakes, and enjoy!

Comments are loading...

Community comments