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Katsu Curry with Crispy Tofu
Katsu Curry with Crispy Tofu
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Vegetarian

Katsu Curry with Crispy Tofu

This creamy katsu curry with crispy and crunchy tofu coated in breadcrumbs is here to keep you warm in the cooler months. This curry is sure to be a new family favourite.

Recipe by @peacefulplanteater.
Makes 4
Prep Time 15 minutes
Cook Time 35 minutes
A little more effort
Ingredients
2 tbsp sesame oil
1 onion (diced)
4 cloves of garlic (crushed)
1-inch ginger (grated)
1 large carrot (peeled/chopped)
2 tsp curry powder
½ tsp Greggs turmeric
400ml can coconut milk
1 tbsp maple syrup
1 tbsp Wattie's tomato paste
1 cup vegetable stock
1 tbsp soy sauce
2 tsp rice wine vinegar
For the Crispy Tofu:
400g firm tofu
½ cup panko bread crumbs
¼ cup flour
1 tbsp cornflour
1 tsp curry powder
½ tsp salt
5 tbsp soy sauce
3 tbsp sesame oil
To serve:
Rice (for serving)
Spring onions (sliced/for garnish)
Cracked pepper (for garnish)

NUTRITION INFORMATION

Serving size: 4 Serving Size: 350g

Avg. Quantity per serve Avg. Quantity per 100g
Energy 245kJ 700kJ
Protein 18.2g 5.2g
Fat, total 45.5g 13.0g
- saturated 20.0g 5.7g
Carbohydrate 25.2g 7.2g
- sugars 9.8g 2.8g
Dietary Fibre 4.9g 1.4g
Sodium 1780mg 510mg
INGREDIENTS NUTRITION
Made with
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Method
Step 1
Heat up sesame oil in a large skillet.
Step 2
Add onion with garlic and ginger. Cook until onion is translucent.
Step 3
Add carrot, curry powder and turmeric. Cook for 1 minute.
Step 4
Stir in coconut milk, maple syrup, tomato paste, vegetable stock, soy sauce and rice wine vinegar. Bring to boil then reduce to a medium-high heat and cook until carrot is fork-tender.
Step 5
Transfer to a blender and blitz until creamy. Transfer back to skillet and keep on low heat while preparing the tofu.
Step 6
Press out all of the liquid from the tofu. Cut into 12 squares.
Step 7
Mix together panko bread crumbs, flour, cornflour, curry powder and salt.
Step 8
Pour soy sauce into a bowl. Dip each tofu into a bowl of soy sauce, then press hard into the bread mix, making sure to completely coat the tofu in the mixture.
Step 9
Heat sesame oil in a pan and shallow fry the tofu until crispy.
Step 10
When the tofu is done, remove it from the pan. Dish up four bowls with rice, pour over katsu sauce and place tofu squares on top of the sauce. Garnish with cracked pepper and spring onions.
Step 11
Enjoy!
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2 tbsp sesame oil
1 onion (diced)
4 cloves garlic (crushed)
1 inch ginger (grated)
1 large carrot (peeled/chopped)
2 tsp curry powder
½ tsp Greggs turmeric
400 ml can coconut milk
1 tbsp maple syrup
1 tbsp Wattie's tomato paste
1 cup vegetable stock
1 tbsp soy sauce
2 tsp rice wine vinegar
400 g firm tofu
½ cup panko bread crumbs
¼ cup flour
1 tbsp cornflour
1 tsp curry powder
½ tsp salt
5 tbsp soy sauce
3 tbsp sesame oil
Rice (for serving)
Spring onions (sliced/for garnish)
Cracked pepper (for garnish)
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