Tofu Katsu Curry Recipe
A clever veggie version of a Japanese curry classic, made by coating slabs of tofu with breadcrumbs, baking them, and serving with a curried sauce
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Cooking tools:
- Immersion blender
- Cooling rack
- Grater
- Peeler
- Chef's knife
- Cutting board
- Saucepan
- Oven
- Stove
- Baking sheet
- Plate
- Mixing bowl
- Wooden spoon
- Spoon
Ingredients
- 2 tbsp plain flour well seasoned
- 4 tbsp coconut yogurt
- 125g panko breadcrumbs
- 2 x 280g blocks firm tofu each cut into 4
- spray oil
- 140g jasmine rice
- ½ cucumber peeled into ribbons
- 1 carrot peeled into ribbons
- a handful radishes thinly sliced
- 2 tbsp rice vinegar
- 2 tsp vegetable oil
- ½ onion finely chopped
- ½ large carrot sliced
- a thumb-sized piece ginger grated
- 2 cloves garlic crushed
- 1 ½ tbsp plain flour
- 1 tbsp medium curry powder
- 500ml vegetable stock
- 1 tbsp soy sauce
- ½ tsp runny honey or agave syrup
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