TOFU KATSU CURRY
One of my favourite ever dinners, made vegan! This recipe makes more sauce than you will need for 2 people, so I recommend popping the leftovers in the freezer for the next time you fancy a katsu curry!
Ingredients
- 225 g extra-firm tofu
- 2 tbsp soy sauce
- 1 tsp toasted sesame oil
- 1 tbsp maple syrup
- 6 tbsp sesame seeds
- 4 tbsp mango chutney
- 4 tbsp plain flour
- oil for glazing
- to serve: pickled red onion, edamame beans, white rice
KATSU SAUCE
- 2 tbsp olive oil
- 2 onions chopped
- 2 large carrots chopped
- 6 cloves garlic minced
- 1 thumb-sized piece ginger finely chopped
- 2 tbsp curry powder (any heat you like)
- 1/2 tsp turmeric
- 50 g flour
- 400 ml coconut milk
- 500 ml vegetable stock
- 2 tbsp soy sauce
- 1 tbsp sugar
- sea salt & freshly ground black pepper
Instructions
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Drain the tofu, then use a tea towel to press down on it several times and remove any excess moisture. Cut into 1cm slices and press down on them again. Mix the soy sauce, toasted sesame oil and maple syrup in a large bowl. Add the tofu and gently mix to coat. Allow to marinate for at least 20 minutes, or as long as you have.
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To make the katsu sauce, heat the oil in a large pan over a medium heat. Once hot, add the chopped onion and carrot and cook for 8-10 minutes, stirring regularly, until soft. Add the garlic and ginger and fry for a further 2-3 minutes, just to soften. Next, add the curry powder, turmeric and flour and stir well. Finally, pour in the coconut milk, vegetable stock, soy sauce and sugar. Season, then bring to a simmer and cook for 20-25 minutes, or until the carrots can be easily cut with a wooden spoon. Use a hand blender to blend until smooth, then taste and adjust the seasoning.
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Preheat the oven to 180°c (fan assisted)/390°f/gas 6.
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Place the sesame seeds on one plate, the mango chutney on another, and the flour on the last. Dip each tofu slice in the flour, then the mango chutney, then the sesame seeds, making sure all the sides are well coated. Repeat this with the remaining slices, then place them all on a baking tray. Brush with a little oil and bake for 20-25 minutes, until crisp and golden.
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Serve the tofu slices with the katsu sauce, pickled red onions, edamame beans and white rice.
If you love my Tofu Katsu Curry, try my Sticky Tofu & Broccoli Stir-Fry next!
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