Coconut Tofu Katsu Curry
Ingredients
Pickled salad
- 1 red onion
- 1 cucumber
- 3 tbsp rice vinegar
- 1 tsp black sesame seeds
- 1 tsp soy sauce
- 2 tsp caster sugar
Tofu
- 500g tofu
- 4 tbsp plain flour
- 1/2 tsp sea salt
- 150ml plant-based milk
- 50g panko breadcrumbs
- 25g desiccated coconut
- 1 tbsp white sesame seeds
- Vegetable oil, for frying
Katsu curry
- 1 tbsp vegetable oil
- 1 onion
- 1 carrot
- 4 garlic cloves
- 2cm ginger
- 1 tsp turmeric
- 2 tbsp curry powder
- 1 tbsp plain flour
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp tomato paste
- 400ml coconut milk
- 350ml vegetable stock
To serve
- Cooked rice
- 1 lime
- 5g coriander
Preparation
Slice the onion and cucumber for the pickled salad and toss them with rice vinegar, caster sugar, black sesame seeds, and soy sauce, then leave to pickle while cooking the other components.
Fry the onion and carrot in vegetable oil with a pinch of salt until softened, then add garlic, ginger, turmeric, curry powder, and plain flour and stir for 2 minutes.
Mix in tomato paste, soy sauce, and brown sugar, pour in coconut milk and vegetable stock, simmer for 10 minutes, then blend until smooth and season to taste.
Slice the tofu into rectangles, mix plain flour, sea salt, and plant-based milk into a batter, and combine panko breadcrumbs, desiccated coconut, and white sesame seeds in a shallow bowl.
Dip the tofu slices in the batter, then coat them in the breadcrumb mixture and shallow fry for 2-3 minutes on each side until golden, then drain on paper towel.
Divide the katsu curry into bowls with cooked rice, top with the crispy tofu slices and pickled vegetables, and garnish with fresh coriander and lime wedges.
Notes
Required equipment includes a frying pan, saucepan, and hand blender.
