Olive Magazine
Tofu katsu curry

Tofu katsu curry

Published: August 7, 2020 at 8:37 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

A clever veggie version of a Japanese curry classic, made by coating slabs of tofu with breadcrumbs, baking them, and serving with a curried carrot, ginger and honey sauce

  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal548
low infat13.8g
saturates5.2g
carbs80.8g
sugars10g
fibre6g
protein22.2g
low insalt1.5g
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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.

For more veggie options, check out our vegetarian curry, vegetarian chilli, vegetarian paella and other vegetarian recipes.

Ingredients

  • 2 tbsp plain flour, well seasoned
  • 4 tbsp coconut yogurt
  • 125g panko breadcrumbs
  • 2 x 280g blocks firm tofu, each cut into 4
  • spray oil
  • 140g jasmine rice
  • ½ cucumber, peeled into ribbons
  • 1 carrot, peeled into ribbons
  • a handful radishes, thinly sliced
  • 2 tbsp rice vinegar

SAUCE

  • 2 tsp vegetable oil
  • ½ onion, finely chopped
  • ½ large carrot, sliced
  • a thumb-sized piece ginger, grated
  • 2 cloves garlic, crushed
  • 1 ½ tbsp plain flour
  • 1 tbsp medium curry powder
  • 500ml vegetable stock
  • 1 tbsp soy sauce
  • ½ tsp runny honey or agave syrup

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.

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