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Crispy tofu katsu curry recipe
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2 ratings
Created by The Tesco Recipes team
Learn how to recreate the iconic katsu curry at home with this simple recipe. We've replaced chicken with crispy tofu for a delicious vegan twist. Serve with fluffy rice and a squeeze of lime juice for big fakeaway flavours. See method
Ingredients
For the curry sauce
- 1 tbsp vegetable oil
- 1 onion, chopped
- 1 large carrot, chopped into 1cm-thick slices
- 2 garlic cloves, crushed
- 4cm piece fresh ginger, peeled and grated
- 1 tbsp mild curry powder
- 400ml coconut milk
- 200ml vegetable stock, check it’s vegan
- 2 tsp sugar
For the katsu
- 399g pack Tesco Plant Chef Organic Firm Tofu
- 3 tbsp cornflour
- 50g panko breadcrumbs
- 150ml sunflower oil, for frying
To serve
- 2 x 250g pouches Tesco Microwave Basmati Rice
- lime wedges
- 2 spring onions, finely sliced
- 10g fresh coriander, roughly chopped
Basmati rice can always be swapped for long-grain
Each serving contains
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Energy
2670kj
639kcal
32%
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Fat
35g
50%
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Saturates
16g
80%
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Sugars
10g
11%
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Salt
1.4g
23%
of the reference intake
Carbohydrate 62.9g
Protein 15.4g
Fibre 5.2g
Method
- For the curry sauce, heat the oil in a large pan over a low-medium heat. Add the onion and carrot and cook gently for 8-10 mins, until softened and golden. Add the garlic and ginger, cook for a further 1 min, then add the curry powder. Pour in the coconut milk, vegetable stock and sugar, and simmer gently for 15-20 mins until the vegetables are tender. Blend until smooth. Keep warm or reheat when ready to serve.
- Cut the tofu into 4 equal slices, lay out on sheets of kitchen paper and press down with more kitchen paper to squeeze as much water out as possible. In a wide bowl, whisk the cornflour with 2 tbsp water and season. Dip each slice of tofu in the cornflour mixture, then roll in the breadcrumbs until completely coated.
- Preheat the oven to gas ½, 130°C, fan 110°C. Heat the sunflower oil in a frying pan. Once hot, add the tofu and fry for 3-4 mins each side, until crisp and golden. Keep warm in the oven while you fry the remaining slices.
- Heat the rice according to pack instructions and divide among 4 bowls. Spoon over the curry sauce. Slice the tofu and lay over the sauce. Serve with lime wedges, spring onions and coriander.
See more Tofu recipes