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Tofu katsu curry

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Ingredients

Adjust Servings:
FOR THE SAUCE
1 tbsp vegetable oil
2 shallots, finely chopped
1 garlic clove, crushed
2cm piece fresh root ginger, peeled and grated
2 tbsp mild curry powder
1 tsp ground turmeric
1 tbsp plain flour
300ml vegetable stock
100ml coconut milk drink
1 tsp dark soy sauce (reduced salt)
1 tsp palm sugar
FOR THE TOFU FINGERS
1 x 280g pack naked tofu, cut into fingers
50g plain flour
30ml dark soy sauce (reduced salt)
125g stale wholemeal bread
TO SERVE
150g basmati rice
60g frozen edamame beans
1 tbsp black sesame seeds
50g red cabbage, finely sliced
2 spring onions, finely sliced

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Tofu katsu curry

...Featuring an adapted version of the Wagamama katsu curry recipe. The sauce is heavenly and contains plenty of antioxidants. The breaded tofu might even fool your dinner guests into thinking they're eating southern fried chicken. It tastes like it, too!

Features:
  • Spicy
  • Vegan
Cuisine:
  • 45 Mins
  • Serves 2
  • Medium

Ingredients

  • FOR THE SAUCE

  • FOR THE TOFU FINGERS

  • TO SERVE

Directions

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  1. In a large bowl, mix the flour with enough water to make a runny paste. Season and place next to a bowl containing the dark soy sauce. Blitz the bread in a blender to make breadcrumbs and spread out on a plate to create three separate stations.

  2. Toss the tofu fingers in the soy sauce, then dip each piece in the batter.

  3. One at a time, roll the tofu in the breadcrumbs, pressing down to help the crumbs stick. Lay out on a baking tray and cook in a preheated oven at 180C for 35-40 minutes, turning once, until golden brown.

  4. To make the sauce, heat the oil in a large frying pan and sauté the shallot for 5 minutes until soft and translucent Add the garlic, ginger, curry powder and turmeric and stir-fry for 1-2 minutes until fragrant.

  5. Stir in the plain flour and cook out for 1 minute to remove the raw taste. Slowly add the stock, followed by the coconut milk and soy sauce. Stir in the palm sugar and leave to simmer for 10 minutes, stirring occasionally, until thickened. Season to taste and strain through a sieve to achieve a silky texture.

  6. Pour the sauce back into a clean pan and keep warm while you cook the rice according to pack instructions and boil the edamame beans in salted water for 4 minutes. Drain both and set aside.

  7. To serve, cut the tofu fingers in half to resemble sliced chicken and divide the rice between bowls. Top with the tofu fingers and plenty of curry sauce. Scatter over the black sesame seeds and garnish with edamame beans, red cabbage and spring onions.

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