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Tofu Katsu Curry

A tasty veggie version of a Japanese curry classic

heat heat heat

Serves 4 (Estimated) Rating 5/5

5 stars

Prep Time 15 Minutes Cooking Time 60 Minutes

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May contain gluten May contain lupin


2 Tablespoon Vegetable Oil
½ Onion, finely chopped
½ Carrot, sliced
3 Cm Ginger, grated
2 Garlic Cloves, crushed
2 Tablespoon Plain Flour
1 Tablespoon Curry Powder
500 Millilitre Vegetable Stock
1 Tablespoon Soy Sauce
½ Teaspoon Honey
2 Tablespoon Plain Flour, seasoned
4 Tablespoon Coconut Yoghurt
125 Gram Panko Breadcrumbs
560 Gram Firm Tofu, cut into squares
Spray Oil
140 Gram 140
½ Cucmber, sliced into ribbons
1 Carrot, sliced into ribbons
6 6, thinly sliced
2 Tablespoon 2
Heat the oven to 200C/fan 180C/gas 6.
Now for the sauce, heat the vegetable oil in a pan and cook the onion, carrot.
Now add a pinch of salt for flavour.
Next add the ginger and garlic, and cook for a few minutes.
Now add in the flour and curry powder.
Now cook for another 2 minutes, stirring constantly.
Gradually add the vegetable stock while stirring until you have a smooth sauce.
Simmer for 15 minutes until thickened.
Then add the soy and honey, and use a hand blender to whizz up to a smooth sauce.
Next put the seasoned flour onto a plate, with the yogurt on another and the breadcrumbs on a third.
Coat each piece of tofu in float, yogurt and then breadcrumbs.
Now put the tofu onto a rack above a baking tray and spray each piece with oil.
Bake for 20-25 minutes or until golden and crisp.
Meanwhile put the jasmine rice into a pan with 280ml of water and a pinch of salt.
Bring to the boil, turn the heat to low, cover with a lid and cook gently for 10 minutes.
Then leave to steam with the lid on for 10 minutes.
While this cooking is going onplace the cucumber, carrot and radishes into a bowl.
Add the rice vinegar and a pinch of salt to flavour.
Divide the rice between plates and top with the tofu, some salad and finally the sauce.