Tofu Katsu Curry
Total Time
45 minutes
Prep Time
0 seconds
Cook Time
45 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 1 small cucumber
- 1 red chilli
- 2 tablespoons vinegar
- 1 teaspoon maple syrup
- ½ teaspoon sea salt
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Preparation
Step 1
Start by making a quick pickle. In a bowl, combine the cucumber, chilli, vinegar, maple syrup, ½ teaspoon of sea salt and 2 tablespoons of water. Mix and set aside until needed.
Step 2
To make the curry sauce, put the oil into a saucepan over medium heat, add the onion and carrots and fry for 5 minutes until starting to soften. Tip in the ginger, garlic, turmeric, and curry powder and cook for 30 seconds until fragrant.
Step 3
Pour in the coconut milk and simmer for 5 minutes until reduced slightly and the vegetables are soft. Leave to cool before blitzing in a blender until smooth; season with salt and black pepper. Add a little extra water if the sauce is too thick. Set aside until needed.
Step 4
Heat oven to 220°C / 200°C / 425°F. For the katsu, mix the flour with 4 tablespoons of cold water to form a thin paste. Put the breadcrumbs on a plate with a pinch of sea salt. Dunk the tofu into flour mix, shake off any excess and then put into the breadcrumbs, tossing until the tofu is coated. Repeat with all of the tofu slices.
Step 5
Place the breaded tofu onto a lined baking tray, drizzle with oil on both sides and bake for 15–20 minutes until golden and crisp.
Step 6
To serve, drain the pickle and reheat the sauce over medium heat. Place a portion of rice in a mound on a plate, spoon around the curry sauce and top each portion with 3 slices of tofu, along with the pickled cucumber. Garnish with coriander and sliced spring onions, if you like.
Step 7
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