狠狠噜天天噜日日噜

Tofu katsu served on a plate

Vegan katsu curry

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(3 ratings)

Prep: 25 mins Cook: 40 mins

Easy

Serves 2

Enjoy a vegan version of katsu curry, with crispy, golden tofu. Serve with rice, fresh herbs and cucumber and carrot ribbons

Nutrition and extra info

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal1124
  • fat48g
  • saturates18g
  • carbs129g
  • sugars18g
  • fibre12g
  • protein37g
  • salt1.9g
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Ingredients

  • 2 tbsp rapeseed oil or vegetable oil
    Rapeseed oil

    Rapeseed oil

    狠狠噜天天噜日日噜If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 200g cooked rice (we used basmati)
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • ¼ large cucumber, peeled into ribbons
  • 1 carrot, peeled into ribbons
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • handful of mint leaves or coriander leaves, or both
  • lime wedges, to serve

For the curry sauce

  • 1 tbsp rapeseed oil or vegetable oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 large carrot, chopped
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 large garlic clove, crushed
  • 2cm piece ginger, peeled and grated or finely chopped
    Ginger

    Ginger

    jin-jer

    狠狠噜天天噜日日噜Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • ½ tbsp curry powder, mild or medium
  • ¼ tsp ground turmeric
    Turmeric

    Turmeric

    term-er-ik

    狠狠噜天天噜日日噜Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 200ml coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 2 tsp maple syrup (or honey if not cooking for vegans)
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

For the katsu

  • 1 tbsp cornflour
  • 280-300g block firm tofu
  • 200g dried breadcrumbs, we used panko (gluten-free if necessary)

Method

  1. 狠狠噜天天噜日日噜First, make the curry sauce. Heat the oil in a pan and cook the onion and carrot until soft and starting to caramelise, about 8 mins. Add the garlic and ginger and sizzle for another minute or so, then stir in the curry powder and turmeric. Once the spices are warmed through, add the coconut milk, maple syrup and 100ml water. Season well, cover and simmer over a low heat for 20 mins, topping up with more water if it gets too thick.

  2. Meanwhile, slice the tofu in half through the centre. Carefully cut each piece into four triangles. In a wide bowl, mix the cornflour with 3 tbsp water and some seasoning until combined. Put the breadcrumbs in a second bowl. Dip a tofu piece into the flour mixture, then the breadcrumbs, turning until well coated. If the crumbs are not sticking well make the cornflour mixture a little bit thicker and try again. Press firmly.

  3. When the carrot in the curry sauce is soft, blitz using a stick or tabletop blender. If the sauce is too thick, add a little more water. Taste and add more salt, maple syrup or some lime juice, if you like. Keep warm.

  4. 狠狠噜天天噜日日噜Heat the oil in a frying pan and cook the tofu for 4-5 mins on each side until golden and hot through. To serve, put the rice in bowls and top with the curry sauce, crispy tofu, the cucumber and carrot ribbons, herbs and lime wedges.

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Comments, questions and tips

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Becky Boyce's picture
Becky Boyce
24th Apr, 2020
3.05
This was tasty, but found it difficult to get the breadcrumbs to stick to the Tofu; I just Tofoo extra firm and had to really press the breadcrumbs to try and make it stick.
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