Vegan Tofu Katsu Curry


Make the katsu curry sauce ahead of time so that all you have to do before dinner is breadcrumb the tofu and quickly fry it.


For the sauce

  • 2 tbsp sunflower oil
  • 1 onion, finely chopped
  • 2 garlic cloves, sliced
  • 15g/½oz fresh root ginger, peeled and finely chopped
  • 1 tsp medium curry powder
  • ½ tsp ground turmeric
  • ½ tsp ground star anise
  • 15g/½oz plain flour
  • 275ml/9½fl oz vegetable stock (made with ½ cube)
  • 2 tsp tomato purée
  • 1 tsp soft light brown sugar
  • flaked sea salt and freshly ground black pepper

For the tofu

  • 280g/10oz extra-firm tofu, well drained
  • 2 tbsp cornflour
  • 40g/1½oz panko breadcrumbs or dry white breadcrumbs
  • 25g/1oz coconut yoghurt
  • 6 tbsp sunflower or groundnut oil

To serve

  • 1 spring onion, thinly sliced on the diagonal
  • 1 tsp thin strips fresh root ginger
  • freshly cooked rice

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