Tiba Tempeh Katsu Curry

A vegan rendition of the popular Wagamama dish with crunchy and “meaty” tempeh steaks, and tasty & flavourful katsu sauce.



Cooking time



  • Tiba Tempeh Block 200g
  • 5-6 tbsp panko breadcrumbs
  • Cooked rice to serve
  • Sesame seeds & chilli flakes to garnish


For the flour mix

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


For the sauce:

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


  1. 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.
  2. Cook the rice if it’s not already cooked.
  3. Prepare the flour mix in a small bowl and place the panko breadcrumbs into another bowl.
  4. 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.
  5. 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.
  6. Serve the rice, tempeh and katsu sauce, and garnish with sesame seeds & chilli flakes, and enjoy!

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