Tofu katsu curry

Try our vegan katsu curry recipe. To make this recipe vegan, swap the honey for maple or agave syrup. We have a classic katsu curry to try, too.

• 100
• Total time 1 hours 10 minutes
• Difficulty Easy

Ingredients

• plain flour 2 tbsp, well seasoned
• coconut yogurt 4 tbsp
• panko breadcrumbs 125g
• firm tofu 2 x 280g blocks, each cut into 4
• spray oil
• jasmine rice 140g
• cucumber ½, peeled into ribbons
• carrot 1, peeled into ribbons
• radishes a handful, thinly sliced
• rice vinegar 2 tbsp
• vegetable oil 2 tsp
• onion ½, finely chopped
• carrot ½ large, sliced
• ginger a thumb-sized piece, grated
• garlic 2 cloves, crushed
• plain flour 1 ½ tbsp
• medium curry powder 1 tbsp
• vegetable stock 500ml
• soy sauce 1 tbsp
• runny honey ½ tsp

Method

• Step 1

  For the sauce, heat the vegetable oil in a pan and cook the onion, carrot and a pinch of salt for 10 minutes until the onion is soft. Add the ginger and garlic, and cook for a few minutes before tipping in the flour and curry powder. 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 until smooth. Keep warm.

  Step 2

  Heat the oven to 200C/fan 180C/gas 6. Put the seasoned flour onto a plate, with the yogurt on another and the breadcrumbs on a third. Roll the tofu pieces first in the flour, then coat thoroughly in the yogurt and finally coat fully in the breadcrumbs.

  Step 3

  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.

  Step 4

  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.

  Step 5

  Tip the cucumber, carrot and radishes into a bowl, add the rice vinegar and a pinch of salt and toss well.

  Step 6

  Divide the rice between plates and top with the tofu, some pickles and finally the sauce.

Head here for more Japanese-style recipes

[image id="73889" size="landscape_thumbnail" align="none" title="Whole Chicken Ramen" alt="Whole Chicken Ramen" classes=""]

Nutritional data

• kcals 548
• fat 13.8g
• saturates 5.2g
• carbs 80.8g
• sugars 10g
• fibre 6g
• protein 22.2g
• salt 1.5g

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