This creamy katsu curry with crispy and crunchy tofu coated in breadcrumbs is here to keep you warm in the cooler months. This curry is sure to be a new family favourite.
NUTRITION INFORMATION: Average Quantity per Serving
Serving size (Avg): 340g
Energy
2740kJ
Protein
20.1g
Fat, total
47.4g
- saturated
17.6g
Carbohydrate
34.0g
- sugars
11.8g
Dietary Fibre
8.3g
Sodium
2790mg
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTSNUTRITION
Made with
Method
Step 1
Heat up sesame oil in a large skillet.
Step 2
Add onion with garlic and ginger. Cook until onion is translucent.
Step 3
Add carrot, curry powder and turmeric. Cook for 1 minute.
Step 4
Stir in coconut milk, maple syrup, tomato paste, vegetable stock, soy sauce and rice wine vinegar. Bring to boil then reduce to a medium-high heat and cook until carrot is fork-tender.
Step 5
Transfer to a blender and blitz until creamy. Transfer back to skillet and keep on low heat while preparing the tofu.
Step 6
Press out all of the liquid from the tofu. Cut into 12 squares.
Step 7
Mix together panko bread crumbs, flour, cornflour, curry powder and salt.
Step 8
Pour soy sauce into a bowl. Dip each tofu into a bowl of soy sauce, then press hard into the bread mix, making sure to completely coat the tofu in the mixture.
Step 9
Heat sesame oil in a pan and shallow fry the tofu until crispy.
Step 10
When the tofu is done, remove it from the pan. Dish up four bowls with rice, pour over katsu sauce and place tofu squares on top of the sauce. Garnish with cracked pepper and spring onions.