Coconut Tofu Katsu Curry
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
Ingredients
For the Pickled Salad
<item-todo-done>1 red onion<item-todo-done><item-todo-done>1 cucumber<item-todo-done><item-todo-done>3 tbsp rice vinegar<item-todo-done><item-todo-done>1 tsp black sesame seeds<item-todo-done><item-todo-done>1 tsp soy sauce<item-todo-done><item-todo-done>2 tsp caster sugar<item-todo-done>
For the Tofu
<item-todo-done>500g tofu<item-todo-done><item-todo-done>4 tbsp plain flour<item-todo-done><item-todo-done>½ tsp sea salt<item-todo-done><item-todo-done>150ml plant-based milk<item-todo-done><item-todo-done>50g panko breadcrumbs<item-todo-done><item-todo-done>25g desiccated coconut<item-todo-done><item-todo-done>1 tbsp white sesame seeds<item-todo-done><item-todo-done> vegetable oil for frying<item-todo-done>
For the Katsu Curry
<item-todo-done>1 tbsp vegetable oil<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>1 carrot<item-todo-done><item-todo-done>4 cloves of garlic<item-todo-done><item-todo-done>2cm ginger<item-todo-done><item-todo-done>1 tsp turmeric<item-todo-done><item-todo-done>2 tbsp curry powder<item-todo-done><item-todo-done>1 tbsp plain flour<item-todo-done><item-todo-done>1 tbsp soy sauce<item-todo-done><item-todo-done>1 tbsp brown sugar<item-todo-done><item-todo-done>1 tbsp tomato paste<item-todo-done><item-todo-done>400ml coconut milk<item-todo-done><item-todo-done>350ml vegetable stock<item-todo-done>
To Serve
<item-todo-done> cooked rice<item-todo-done><item-todo-done>1 lime<item-todo-done><item-todo-done>5g coriander<item-todo-done>
Before you start
Frying pan | Saucepan | Hand blender
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
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
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
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
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