Tofu katsu curry

Not just for vegans, this Japanese-inspired katsu curry is packed full of flavour and hidden veggies. Your trip to Wagamama can wait.

I used to be a tofu sceptic, unwilling to buy, let alone try, a piece given to me in a vegan restaurant. I’ve since seen the error of my ways.

On its own, tofu is bland and unmemorable. Pair it with a funky, katsu curry sauce like this, however, and it becomes a brilliant carrier of flavour, the kind that will keep you coming back for seconds.

Take the time to breadcrumb the tofu and you’ll come close to mimicking the look and texture of fried chicken cutlets. Your vegan friends will love you for it!

How To Make Tofu Katsu Curry

• Chef Catling’s recipe notes
• Recipe: Tofu katsu curry
• Frequently asked questions

Tips & Notes To Know

• Choose the right tofu: Firm tofu is the one we’re after because of its versatility and ability to holds its shape under high temperatures. Silken tofu is better used for soups and smoothies because of its soft, custard-like texture.
• Make a big batch of the katsu curry sauce: You’re already going to the effort, so why not double the recipe? The sauce lasts for a week in the fridge and can be used as the moist maker in a katsu sando or salad.

Tofu katsu curry

Serves: 2 Prep time: 15 mins Cook time: 30 mins 30 mins

Pin

Print

Ingredients

For the tofu
1 x 280g pack naked firm tofu, cut into fingers
50g plain flour
30ml dark soy sauce (reduced salt)
125g stale wholemeal bread

For the katsu curry sauce
1 tbsp vegetable oil
2 shallots, finely chopped
1 garlic clove, crushed
2cm piece fresh root ginger, peeled and grated
2 tbsp mild curry powder
1 tsp ground turmeric
1 tbsp plain flour
300ml vegetable stock
100ml coconut milk
1 tsp dark soy sauce (reduced salt)
1 tsp palm sugar

To serve
150g basmati rice
60g frozen edamame beans
1 tbsp black sesame seeds
2 spring onions, finely sliced

Instructions

Step 1
Preheat the oven to 200C.

Step 2
In a large bowl, mix the flour with enough water to make a runny batter (the consistency should be like double cream). Season and place next to a bowl containing the dark soy sauce. Blitz the bread in a blender to make breadcrumbs and spread out on a plate to create three separate stations. Toss the tofu fingers in the soy sauce, then dip each piece in the batter.

Step 3
One at a time, roll the tofu in the breadcrumbs, pressing down to help the crumbs stick. Lay out on a baking tray and cook in the oven for around 30 minutes, turning once, until golden brown.

Step 3
To make the sauce, heat the oil in a large frying pan and sauté the shallot for 5 minutes until soft and translucent Add the garlic, ginger, curry powder and turmeric and stir-fry for 1-2 minutes until fragrant.

Step 4
Stir in the plain flour and cook out for 1 minute to remove the raw taste. Slowly add the stock, followed by the coconut milk and soy sauce. Stir in the palm sugar and leave to simmer for 10 minutes, stirring occasionally, until thickened. Season to taste and blitz with a hand blender until silky smooth.

Step 5
Pour the sauce back into a clean pan and keep warm while you cook the rice according to pack instructions and boil the edamame beans in salted water for 4 minutes. Drain both and set aside.

Step 6
To serve, divide the rice between bowls and top with the tofu fingers and plenty of curry sauce. Scatter over the black sesame seeds and garnish with edamame beans and spring onions before serving.   

Frequently Asked Questions

What Is Tofu?

Tofu, or bean curd, is a high-protein, low-fat meat substitute, made by curdling fresh soy milk and pressing the curds into solid blocks, similar to how cheese is made from milk. The amount of pressing determines the final texture (soft or firm).

Soft (or silken tofu) is often used as a replacement for dairy in recipes, whereas firm tofu is denser and easier to slice and cook, making it great for scrambling, stir-frying, grilling or adding to (miso) soups.

Tofu is neutral in flavour, meaning it absorbs the spices, seasonings and sauces it’s cooked with. You can use it instead of chicken in a variety of dishes, starting with my katsu curry.

The Turmeric Has Stained My Hand Blender Yellow. What Should I Do?

This is the bane of my life. I now have one wooden spoon and one blender which I use specifically for curries as a result of the staining.

If you act quickly enough, you can remove some of that yellow tinge by rinsing your hand blender immediately under warm water with a little baking powder.

What Is The Difference Between Using Coconut Milk, Creamed Coconut And Coconut Cream?

I have been caught out before, so it’s worth knowing that creamed coconut and coconut cream are two very different things. Creamed coconut is unsweetened, dried coconut flesh which has been ground down and formed into a semi-solid block.

Coconut cream and coconut milk, on the other hand, are made by combining the same raw ingredient and blending it with water. 

Coconut cream uses a higher proportion of the flesh, hence it is higher in calories and more concentrated like whipped cream.

You can make your own coconut milk for this recipe by diluting a 25g block of creamed coconut (I use Blue Dragon) in 75ml of warm water. A 2:1 ratio of water to coconut cream will also yield the same result.