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Tofu katsu kare
Published: October 4, 2016 at 8:36 AM
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Serves 4 as a side dish
Easy
Total time: 1 hr and 20 mins
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With crisp tofu, spiced Japanese katsu sauce, crushed edamame and aubergine pickle, this veggie sharing dish from 100 Islington will keep you going back for more.
Vegetarian
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Make this tofu katsu curry, or try out celeriac katsu sandos for another delicious veggie meal. For more veggie options, check out our vegetarian curry, vegetarian chilli, vegetarian paella and other vegetarian recipes.
Find tonkatsu sauce in Japanese supermarkets or substitute with HP sauce and a pinch of chilli powder
Ingredients
Nutrition
-
for deep frying groundnut oil
plus a drizzle for the aubergine
-
400g tin coconut milk
-
1 tbsp tonkatsu sauce
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1 tbsp mild curry powder
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2 aubergines
diced
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1 clove garlic
crushed
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a thumb-sized piece ginger
peeled and finely grated
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1 plum tomato
diced
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½ tsp coriander seeds
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½ tsp ground turmeric
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½ tsp ground cumin
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½ tsp fennel seeds
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2 tsp caster sugar
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3 tsp white wine vinegar
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200g edamame beans
podded
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extra-virgin olive oil
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½ lemon
zested
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200g enoki mushrooms
trimmed
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1 radish
sliced
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1 spring onion
finely chopped
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a few (optional) red shiso leaves
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½ tsp Dijon mustard
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a dash (optional) Frank’s chilli lime garlic sauce
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150g panko breadcrumbs
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1 tbsp mixed white or black sesame seeds
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100g plain flour
seasoned
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2 eggs
beaten
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400g firm tofu
cut into 3cm cubes
Nutrition: per serving
- kcal786
- fat48.1g
- saturates19.3g
- carbs46.6g
- sugars14.2g
- fibre16.4g
- protein33.5g
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Method
-
step 1
To make the katsu sauce, simmer the coconut milk, tonkatsu sauce and curry powder for about 20-30 minutes until reduced by half, thickened and saucy. Season well.
-
step 2
Fry the aubergine in a drizzle of oil until completely soft, then strain out of the pan with a slotted spoon into a bowl. Fry the garlic and grated ginger for a minute, then add the tomato and spices until fragrant. Add the fried aubergine back to the pan with the sugar and 2 tsp vinegar. Simmer for 5 minutes until the aubergine starts to break down. Season well and take off the heat.
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step 3
step 3
Blanch the edamame beans for 2 minutes, then drain well. Tip into a small blender and pulse until you get a coarse purée. Mix in 1 tsp olive oil, the lemon zest and some seasoning.
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step 4
To make the enoki, mix the mushrooms, radish, spring onion, and shiso, if using. Whisk the dijon mustard with 1 tsp white wine vinegar and 2 tsp olive oil, then toss with the mushroom mix. Add a dash of Frank’s sauce, if you like.
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step 5
Heat a pan of groundnut oil no more than 1/3 full to 180C, or until a cube of bread browns in 30 seconds. Mix the panko breadcrumbs and sesame seeds on one plate, and put the flour and egg onto two other plates.
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step 6
Dip the tofu cubes into the flour, then egg, then breadcrumb and sesame seed mix. Deep fry the crumbed tofu in batches in the hot oil for about 3-4 minutes until golden brown. Drain on kitchen paper.
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step 7
Put some of the katsu sauce onto 4 plates. Add a dollop of the crushed edamame and aubergine pickle and sit the tofu on top. Top with the enoki mix to serve.
Also check out more vegetarian curry recipes...
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