Vegan Tofu Steak
1 serving
20 minutes
Vegan tofu steak is a bold interpretation of the classic steak, embodied in a plant-based version. Its history emerged from the trend of mindful eating, where soy products took a prestigious place. Tender tofu covered with a crispy golden crust is complemented by an aromatic coconut milk-based curry sauce, creating an amazing combination of spiciness and creamy softness. A garnish of fresh daikon and carrots refreshes the dish, adding crunch and lightness. This steak is perfect for lovers of Eastern cuisine and those seeking healthy eating without compromising on flavor. It is recommended to serve it immediately after cooking, garnished with fresh cilantro – this way the taste unfolds most fully and richly.
1
Prepare all the ingredients.
2
In a small saucepan, mix curry paste with coconut milk and heat.
- Curry paste: 1 tablespoon
- Coconut milk: 150 ml
3
Heat oil in another saucepan.
- Deep-frying oil: 500 ml
4
Grate the carrot on a Korean grater.
- Carrot: 50 g
5
Grate the daikon with the same grater.
- Daikon radish: 50 g
6
Mix carrot with daikon.
- Carrot: 50 g
- Daikon radish: 50 g
7
Coat the tofu on all sides with starch.
- Tofu: 150 g
- Cornstarch: 30 g
8
Dip the tofu in hot oil and fry until it is evenly coated with a golden crust on all sides.
- Tofu: 150 g
- Deep-frying oil: 500 ml
9
Pat the tofu dry with a paper towel and place it on a plate, drizzle with curry sauce, and arrange carrots with daikon beside it.
- Tofu: 150 g
- Curry paste: 1 tablespoon
- Coconut milk: 150 ml
- Carrot: 50 g
- Daikon radish: 50 g
10
Serve the tofu steak immediately, garnished with cilantro leaves.
- Cilantro: to taste
