Go Back Email Link
–+ servings
Crispy tofu, smooth curry sauce, and soft rice come together in this high-protein Japanese-inspired dish. It’s golden, flavorful, and the kind of dinner that always hits the spot.
tofu katsu curry with brown rice, carrot and onion curry, and a panko-covered piece of tofu
No ratings yet
Duration1 hour 5 minutes
Cook Time45 minutes
Prep Time20 minutes
Servings4

Ingredients

Rice
  • 400 g/2 cups uncooked brown/wholegrain rice cooked according to the instructions on the packet
Sauce
  • 2 onions finely diced
  • 4 carrots peeled and sliced
  • 5 cloves garlic finely chopped
  • 4 tbsp plain flour
  • 2 tbsp medium curry powder
  • 1 tsp garam masala
  • 1200 ml vegan stock
  • 2 tbsp soy sauce
  • 1 tbsp syrup e.g. maple or agave
  • 2 bay leaves
Tofu
  • 2 x 400g blocks approx. firm tofu drained and patted dry
  • 5 tbsp plain flour
  • 5 tbsp water
  • 240 g panko breadcrumbs
  • Vegetable oil for deep frying

Instructions

Sauce

  • While the rice is cooking, fry the onion in a little oil until soft and golden.
  • Add the carrots and sweat for 10-15 minutes (with the lid on) until they soften and begin to caramelize.
  • Add the garlic and stir for a further 2 minutes.
  • Stir in the flour, curry powder and garam masala and cook for 1 minute.
  • Pour in the stock slowly and gradually to avoid lumps.
  • Add the soy sauce, vegan syrup and bay leaves. Bring to the boil then reduce the heat and simmer for 20-10 minutes so the sauce has thickened but is still pouring consistency.
  • You can either keep the sauce chunky or pass it through a sieve if you’d prefer it smooth.

Tofu

  • Slice each block of tofu in half lengthways and set aside.
  • Mix the flour and water into a paste in a wide bowl and set aside. Add a little more flour or water if necessary, to create a thick, smooth paste.
  • Empty the panko breadcrumbs into a separate wide bowl and set aside.
  • Dip each chunk of tofu into the flour/water paste and make sure it is thoroughly coated.
  • Immediately dip the tofu chunks into the bowl of panko breadcrumbs. Again cover thoroughly, pressing the breadcrumbs into the tofu.
  • If you don’t want to deep fry your tofu then heat the oven to 180°C/350°F/Gas Mark 4 and cook for 20 minutes, or until golden, turning once.
  • Otherwise heat a medium saucepan half full (no more) of vegetable oil on a medium-high heat or use a deep fat fryer.
  • Lower the tofu chunks into the hot fat and cook for a few minutes or until golden brown and crisp.
  • Remove each piece with a metal slotted turner and place on kitchen roll to soak up the excess oil until ready to serve.

Assembly

  • Divide the rice between 4 wide bowls or plates.
  • Slice the tofu then divide between the plates and place over the bed of rice. Drizzle with the curry sauce.