Cheatin’ Tofu Katsu Curry
This is an amazingly quick way of making a katsu curry! You can also use the panko covered tofu in a variety of other dishes.
Cuisine
Thai
Meal
- mains
Servings
2
Ingredients
- 250-300g firm tofu, drained and patted dry
- 50g panko breadcrumbs (use GF breadcrumbs if necessary)
- 6 tbsp plain flour (use GF if necessary) mixed with 8 tbsp water (needs to be a thick, smooth paste so adjust accordingly)
- 250g brown rice (use pre-cooked/instant if short of time)
- 300-350g katsu curry sauce (eg Sainsbury’s, Asda Free-from, Waitrose, Blue Dragon. Tip: Sainsbury’s Chinese Chip Shop Curry Sauce is a great alternative… tastes very similar and is really cheap!)
- Handful spinach per serving
- ¼ cucumber, cut into ribbons
- 1 carrot, cut into ribbons
- 2 spring onion, finely sliced
- Handful mixed seeds (optional)
Instructions
- Pre-heat the oven to 180˚C (fan)/350˚F/Gas Mark 4.
- Cut the tofu into 0.5cm thick slices.
- Dip each slice in the flour/water paste and then dip into the panko breadcrumbs until completely covered.
- Pop the slices onto the baking tray, with a little oil, and place in the oven for 20 minutes, turning once (or until golden on each side).
- While the tofu is cooking, slice the veg and cook the rice (according to the packet).
- Warm the katsu sauce, on a low to med heat, about 5 minutes before the tofu is due to come out of the oven.
- Assemble the curry into a bowl with the salad, rice and tofu topped off with the warmed katsu sauce.
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