Tofu Katsu Curry
This is truly delicious and one of Japan’s most popular dishes… we can see why! If you’re short of time and fancy a quick version of this recipe then try our ‘Cheatin’ Tofu Katsu Curry‘
This recipe is taken straight from our lovely Winter Recipe Guide. Available here for just £3 (over 25 recipes)!
Total time
45
Meal
- mains
Servings
4
Ingredients
- 400g brown/wholegrain rice
Sauce
- 1 tbsp vegetable oil
- 2 onions (finely diced)
- 5 cloves garlic (finely diced)
- 4 carrots, peeled and chopped
- 4 tbsp plain flour
- 2 tbsp medium curry powder
- 1 tsp garam masala
- 1200ml/5 cups stock
- 1 tbsp vegan syrup (eg maple, agave)
- 2 bay leaves
- 2 tbsp soya sauce
Tofu
- 800g/28-30oz firm tofu (eg 2 packets of Cauldron or similar)
- 240g/8-9oz panko breadcrumbs (eg 2 packets of Blue Dragon or use GF breadcrumbs if necessary)
- 5 tbsp plain flour (or use GF if necessary)
- 5 tbsp water
- Vegetable oil for deep frying
Instructions
Sauce
- Fry the onion in a little oil until soft and golden.
- Add the carrots and sweat for 10-15 minutes (with the lid on) until they soften and begin to caramelise.
- Add the garlic and stir for a further minute.
- Stir in the flour, garam masala and curry powder and cook for a minute.
- Pour in the stock slowly and gradually to avoid lumps.
- Add the soya sauce, vegan syrup and bay leaf. Bring to the boil then reduce the heat and simmer for 20-30 minutes so the sauce has thickened but is still pouring consistency.
- You can either keep the sauce chunky or pass through a sieve if you’d like it smooth.
Tofu
- Unwrap the tofu, drain and place in a colander. Cover with a clean tea towel or kitchen towel, then a plate. Place weights or tins of food on top. Let it drain over the sink and leave for 30 minutes minimum.
- Slice each block of tofu in half lengthways.
- Mix the flour and water into a paste in a wide bowl and set aside. Add a little more flour or water if necessary, to create a thick, smooth paste.
- Empty the panko breadcrumbs into a wide bowl and set aside.
- Dip each chunk of tofu into the flour/water paste and make sure it is thoroughly covered.
- Immediately dip the tofu chunks into the bowl of panko breadcrumbs. Again cover thoroughly, pressing the breadcrumbs into the tofu.
- If you don’t want to deep fry your tofu then heat the oven to 180ºC (fan)/350ºF/Gas Mark 4 and cook for 20 minutes (or until golden), turning once. OR
- Heat a medium saucepan half full of vegetable oil on med-high heat or use a deep fat fryer.
- Lower the tofu chunks into the hot fat and cook for a few minutes or until golden brown and crisp.
- Remove each piece with a slotted turner and place on kitchen roll to soak up the excess oil until ready to serve.
Assembly
- Serve on a bed of rice.
- Slice the tofu and drizzle with the curry sauce.
- Optional: garnish with chillis, carrot and spring onion.
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