Coconut Tofu Katsu Curry
- Simple
- 0:25 m
- 29 ingredients
Get cosy with this autumnal treat: Coconut-Crusted Tofu Katsu Curry. Crispy, golden tofu with a coconut twist, swimming in a rich, creamy katsu sauce that'll warm you right up. Nourishing, wholesome, and pure comfort in a bowl—this one’s perfect for the season!
Serves: 4
Ingredients
For the Pickled Salad
- 1 red onion
- 1 cucumber
- 3 tbsp rice vinegar
- 1 tsp black sesame seeds
- 1 tsp soy sauce
- 2 tsp caster sugar
For the Tofu
- 500g tofu
- 4 tbsp plain flour
- ½ tsp sea salt
- 150ml plant-based milk
- 50g panko breadcrumbs
- 25g desiccated coconut
- 1 tbsp white sesame seeds
- vegetable oil for frying
For the Katsu Curry
- 1 tbsp vegetable oil
- 1 onion
- 1 carrot
- 4 cloves of garlic
- 2cm ginger
- 1 tsp turmeric
- 2 tbsp curry powder
- 1 tbsp plain flour
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp tomato paste
- 400ml coconut milk
- 350ml vegetable stock
To Serve
- cooked rice
- 1 lime
- 5g coriander
Before you start
Frying pan | Saucepan | Hand blender
Step 1
Prep the veg
- Peel, trim and finely slice the red onion
- Thinly slice the cucumber
- Peel and dice the brown onion and carrot
- Peel and mince the garlic and ginger
- Slice the lime into wedges
Ingredients
- 1 red onion
- 1 cucumber
- 1 onion
- 1 carrot
- 4 cloves of garlic
- 2cm ginger
- 1 lime
Step 2
Make the pickle
- Place the red onion and cucumber in a bowl and pour over the rice vinegar, sugar and sesame seeds
- Scrunch everything to coat and leave to pickle, mixing occasionally while you prepare the curry
Ingredients
- 3 tbsp rice vinegar
- 1 tsp black sesame seeds
- 2 tsp caster sugar
Step 3
Make the curry
- Heat a saucepan over a medium heat with vegetable oil
- Add the onion and carrot with a pinch of salt and cook down until soft and starting to caramelise
- Stir through the garlic and ginger for 2 minutes, then add the turmeric, curry powder and plain flour
- Stir in the tomato paste, soy sauce and brown sugar
- Pour in the coconut milk and vegetable stock and bring to a low simmer
- Use a hand blender to blend until smooth
- Taste to season
Ingredients
- 1 tsp soy sauce
- 1 tbsp vegetable oil
- 1 tsp turmeric
- 2 tbsp curry powder
- 1 tbsp plain flour
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp tomato paste
- 400ml coconut milk
- 350ml vegetable stock
Step 4
Fry the tofu
- Drain the tofu and slice into 1cm thick rectangles
- Place the flour, salt and milk in a bowl and whisk to a smooth batter
- Place the panko breadcrumbs, desiccated coconut and sesame seeds in a shallow bowl
- Dip the tofu slices in a batter to coat, shaking off any excess, then dip in the crumb mix, until coated on all sides
- Transfer to a tray while you repeat with the remaining tofu
- Add enough frying oil to coat the base of a pan by 0.5cm and bring to a high heat, testing if a few breadcrumbs sizzle
- Lay the tofu slices into the pan until crispy and golden, then flip over and fry the other side
- Transfer to a tray lined with kitchen paper and repeat with the remaining slices, careful not to overcrowd the pan
Ingredients
- 500g tofu
- 4 tbsp plain flour
- ½ tsp sea salt
- 150ml plant-based milk
- 50g panko breadcrumbs
- 25g desiccated coconut
- 1 tbsp white sesame seeds
- vegetable oil for frying
Step 5
Serve
- Divide the curry between bowls alongside rice
- Top with slices of the fried tofu and pickled vegetables
- Top with fresh coriander leaves and serve with lime wedges
Ingredients
- cooked rice
- 5g coriander