Vegan Japanese Curry

Main Course


  • 50 g. Vegan Yellow Curry Paste
  • 600 ml. UFC Velvet Almond Milk unsweetened
  • ½ Tsp. Salt
  • 4 Tsps. Soy Sauce
  • 3 Tsps. Coconut Sugar
  • 200 g. Diced Potatoes
  • 150 g. Diced Carrots
  • 100 g. Diced Soaked Vegetable Protein
  • 1 Piece Tofu
  • 4 Tbsps. All-Purpose Flour
  • 1 Tbsp. Rice Flour
  • 5 Tbsps. Cold Water
  • 240 g. Bread Crumbs
  • 1/4 Tsps. Salt
  • Cooking Oil (For Deep Frying)
  • Cooked Rice


Curry Preparation

  1. Pour half portion of UFC Velvet Almond Milk, add vegan yellow curry paste in a skillet pan. Stir fry until fragrant.
  2. Add diced soaked vegetable protein, diced potatoes, diced carrots and remaining UFC Velvet Almond Milk. Stir well and simmer over low heat for 10 minutes.
  3. Season with salt, soy sauce, coconut sugar and stir well. Simmer for 2-3 minutes and turn off the heat.

Japanese Tofu Preparation

  1. Combine all-purpose flour and rice flour, and mix together. Add salt, cold water and mix well until thoroughly blend.
  2. Dip tofu into the flour mixture, then into bread crumbs to coat.
  3. Drop tofu into hot oil and fry until golden brown on both sides.
  4. Drain tofu and slice into pieces. Then place on top of the cooked rice, follow by prepared curry and ready to serve.
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