Crispy tofu katsu curry recipe
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- Serves 4
- Takes 1 hr
- 639 calories / serving
- Dairy-free
- Vegan
- Vegetarian
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
Each serving contains
- Energy
- 2670kJ 639.0kcal
- Fat
- 35g
- Saturates
- 16g
- Salt
- 1.4g
- Sugars
- 10g
of the Reference intake
Carbohydrate 62.9gProtein 15.4gFibre 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
