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Crispy tofu katsu curry recipe

Crispy tofu katsu curry recipe

2 ratings

Created by The Tesco Real Food 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

  • Energy

    2670kj
    639kcal     32%

  • Fat

    35g 50%

  • Saturates

    16g 80%

  • Sugars

    10g 11%

  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 62.9g Protein 15.4g Fibre 5.2g

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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