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Tofu Katsu Curry
Tofu Katsu Curry is a modern Fusion recipe (based on a Japanese original) for a classic vegetarian curry of tofu slices served with a mild katsu sauce. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Tofu Katsu Curry.
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
4
Rating: 
Tags : CurryVegetarian RecipesSpice RecipesBread RecipesFusion RecipesFusion Recipes
This is a vegetarian spin on the traditional Japanese curry, substituting tofu for the more typical pork or chicken.
Ingredients:
2 tbsp plain flour, seasoned with salt and freshly-ground black pepper
4 tbsp coconut yoghurt
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 of radishes, thinly sliced
2 tbsp rice vinegar
For the Katsu Sauce:
2 tsp vegetable oil
½ onion, finely chopped
½ large carrot, sliced
thumb-sized piece of ginger, grated
2 garlic cloves garlic
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:
Begin with 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 adding 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. Set aside to keep warm.
For the tofu, pre-heat your oven to 200C (180C fan/400F/gas mark 6). Arrange the seasoned flour on a plate, and the yoghurt 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 with the breadcrumbs.
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.
Put the jasmine rice into a pan with 280ml of water and a pinch of salt. Bring to a boil, reduce the heat to low, cover with a lid and cook gently for 10 minutes, then turn off the heat and leave to steam with the lid on for 10 minutes.
Combine the cucumber, carrot and radishes into a bowl, add the rice vinegar and a pinch of salt and toss well.
Divide the rice between plates and top with the tofu, some pickles and finally the sauce.
