Tofu Katsu Curry

The panko breadcrumbs create a satisfying golden crunch, complemented by a creamy katsu sauce

Serves 4

Prep Time- 20 min

Cook Time- 45 min

Ingredients

Rice

  • 400g/2 cups uncooked brown/wholegrain rice, cooked according to the instructions on the packet

Sauce

  • 2 onions, finely diced

  • 4 carrots, peeled and sliced

  • 5 cloves garlic, finely chopped

  • 4 tbsp plain flour

  • 2 tbsp medium curry powder

  • 1 tsp garam masala

  • 1200ml/40.5 fl oz vegan stock

  • 2 tbsp soy sauce

  • 1 tbsp syrup (eg maple or agave)

  • 2 bay leaves

Tofu

  • 2 x 400g/14 oz blocks (approx.) firm tofu, drained and patted dry

  • 5 tbsp plain flour

  • 5 tbsp water

  • 240g/8.5 oz panko breadcrumbs

  • Vegetable oil for deep frying

Method

Sauce

  1. While the rice is cooking, fry the onion in a little oil until soft and golden.

  2. Add the carrots and sweat for 10-15 minutes (with the lid on) until they soften and begin to caramelise.

  3. Add the garlic and stir for a further 2 minutes.

  4. Stir in the flour, curry powder and garam masala and cook for 1 minute.

  5. Pour in the stock slowly and gradually to avoid lumps.

  6. Add the soy sauce, vegan syrup and bay leaves. Bring to the boil then reduce the heat and simmer for 20-10 minutes so the sauce has thickened but is still pouring consistency.

  7. You can either keep the sauce chunky or pass it through a sieve if you’d prefer it smooth.

Tofu

  1. Slice each block of tofu in half lengthways and set aside.

  2. Mix the flour and water into a paste in a wide bowl and set aside. Add a little more flour or water if necessary, to create a thick, smooth paste.

  3. Empty the panko breadcrumbs into a separate wide bowl and set aside.

  4. Dip each chunk of tofu into the flour/water paste and make sure it is thoroughly coated.

  5. Immediately dip the tofu chunks into the bowl of panko breadcrumbs. Again cover thoroughly, pressing the breadcrumbs into the tofu.

  6. If you don’t want to deep fry your tofu then heat the oven to 180°C/350°F/Gas Mark 4 and cook for 20 minutes, or until golden, turning once.

  7. Otherwise heat a medium saucepan half full (no more) of vegetable oil on a medium-high heat or use a deep fat fryer.

  8. Lower the tofu chunks into the hot fat and cook for a few minutes or until golden brown and crisp.

  9. Remove each piece with a metal slotted turner and place on kitchen roll to soak up the excess oil until ready to serve.

Assembly

  1. Divide the rice between 4 wide bowls or plates.

  2. Slice the tofu then divide between the plates and place over the bed of rice. Drizzle with the curry sauce.

Tip: For a bit of variation, try swapping the tofu for slices (0.5cm thick) of aubergine, butternut squash, courgette or sweet potato

Serving suggestions: Crunchy slaw, cucumber with chilli oil, edamame beans, fresh chillies, fresh coriander, kimchi, leafy green

Aisling GilheanyComment