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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