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Katsu Tofu Curry With Rice Recipe
Katsu Tofu Curry : Vegan Japanese Curry
About Tofu Katsu Curry : Tofu Katsu Curry is a plant based version of the classic Japanese crowd-pleaser. It is very tender and made with crispy breaded tofu saturated in a rich and spicy curry sauce. Tofu makes it super crunchy and additional flavours of curry sauce step up it’s game. This recipe is much easier to make as compared to other Japanese curry.
- Total Cook Time 45 mins
- Prep Time 15 mins
- Cook Time 30 mins
- Recipe Servings2
Ingredients of Katsu Tofu Curry With Rice
- 2 Tbsp Vegetable Oil
- 200 gram Boiled rice
- 1 small Cucumber
- 1 medium Carrot
- to serve Lime Wedges
- 4 cloves Garlic
- 2 inches Ginger
- 1/2 tbsp Curry Powder
- 1/4 tbsp Turmeric
- 200 ml Coconut Milk
- 2 tsp Maple Syrup
- 1 tbsp Cornflour
- 250 gram Tofu
- 200 gram dried breadcrumbs
How to Make Katsu Tofu Curry With RiceHideShow Media
For Curry Sauce : Heat the oil in a saucepan and add the onion carrot, ginger and garlic until soft. Then add curry powder and turmeric. Once the spices are warmed through, add the coconut milk, maple syrup and water. Cover and simmer over a low heat for 20 minutes.
Cut the tofu into small cubes
In a bowl, add corn flour, water and seasoning. Mix it thoroughly.
Dip tofu pieces into the flour mixture and then add breadcrumbs and coat the tofu properly.
Heat the oil in a pan and deep fry tofu for 5-10 minutes until golden.
Add salt, maple syrup and lime juice.
To serve, pour the curry on a rice bowl with tofu, cucumber, herbs and lime wedges.
If breadcrumbs are not sticking well, make the corn flour mixture a little bit thicker and try again!