Tofu katsu curry recipe
This fragrant Japanese-style curry is the perfect way to enjoy tofu – crispy on the outside and deliciously tender in the centre
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.sainsburysmagazine.co.uk.
Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Mixing bowl
- Dish
- Grater
- Garlic press
- Colander
- Fine-mesh sieve
- Measuring cup
- Measuring spoon
- Whisk
- Wooden spoon
- Spatula
- Slotted spoon
- Paper towel
- Plate
- Serving bowl
- Stove
Ingredients
- 1 x 280g block of extra-firm tofu (we used The Tofoo Co.)
- 1 tbsp cornflour
- 4 tbsp panko breadcrumbs
- 1 tsp curry powder
- 200ml sunflower oil, to fry
- 1 tbsp sunflower oil
- 1 onion, roughly diced
- 1 carrot, roughly chopped into rounds
- 2cm piece root ginger, grated
- 2 garlic cloves, sliced
- 1 tbsp mild curry powder
- 1 x 400g tin coconut milk
- 1 tsp cornflour
- 1 tsp maple syrup
- 2 tsp light soy sauce
- 2 x 250g packs cooked basmati rice
- 2 spring onions, finely sliced
- small handful of coriander, torn
- 1 lime, quartered into wedges
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