Coconut Tofu Katsu Curry

Coconut Tofu Katsu Curry

This one comes out on rotation pretty much every week in our kitchens and honestly we don't see that changing any time soon. There's something about crispy golden tofu coated in panko, sitting in a rich, gently spiced coconut katsu sauce, that just hits every single time. You get that satisfying crunch, the creamy warmth of the curry, and then the quick pickled cucumber and red onion cutting right through it all. It's the kind of meal that feels like a proper treat but comes together in about 25 minutes. Make this tonight, you won't regret it.

Cook: 25 min
Serves 4

Before You Start

  • Hand blender
  • Large shallow bowl (for breading)
  • Large frying pan
  • Saucepan
  • Mixing bowl
  • Tray lined with kitchen paper

Ingredients

  • 1 red onion
  • 1 cucumber
  • 3 tbsp rice vinegar
  • 1 tsp black sesame seeds
  • 1 tsp soy sauce
  • 2 tsp caster sugar
  • 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
  • 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
  • cooked rice
  • 1 lime
  • 5g coriander

Method

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
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
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
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
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

Tips & Variations

  • Press your tofu well: The drier the tofu before it goes in the coating, the crispier it'll come out. Even 10 minutes wrapped in a clean tea towel and weighed down with a heavy pan makes a real difference.
  • Adjust the heat: If you like it with more of a kick, add a pinch of cayenne or some fresh chilli to the katsu sauce while it's cooking. We like ours medium but it's totally up to you.
  • Swap the protein: This sauce works brilliantly with roasted aubergine or cauliflower if you want to mix things up. Ian's made it with chickpeas before and it absolutely slaps.

Why This Works

The trick here is the quick pickle. It only takes a few minutes to throw together but it completely transforms the dish by adding a sharp, tangy contrast to the rich coconut sauce. We also find that pressing the tofu properly before coating it means you get that satisfying crispy crust rather than a soggy one, so don't skip that step if you've got a few extra minutes.