Tofu katsu curry

Katsu curry

Serves 4

For the sauce:

1 tbsp coconut oil

1 onion, finely chopped

2 garlic cloves, sliced

1 x 3cm piece of ginger, peeled and finely grated

1 tbsp medium curry powder

½ tsp ground cumin

1 tsp garam masala

¼ tsp turmeric

Salt and black pepper

1 x 400g tin of coconut milk

100ml vegetable stock

1 generous tbsp mango chutney

For the tofu:

2 x 280g blocks of firm tofu, well drained

4 tbsp plain flour

100g panko breadcrumbs

1 egg, beaten

2 tbsp sunflower oil

To serve:


Spring onions, thinly sliced

Black sesame seeds

  1. To make the sauce, heat the oil in a saucepan over a medium heat and cook the onion for 5-6 minutes, or until softened and lightly browned. Add the ginger and garlic and cook for 30 seconds longer.
  2. Stir in the curry powder, cumin, garam masala and turmeric and season with salt and pepper. Cook for 1-2 minutes. 
  3. Add the coconut milk, stock and mango chutney. Cook for five minutes, stirring occasionally. Remove from the heat and whizz with a stick blender until smooth.
  4. Cut each block of tofu into six slices. Place the flour in a shallow bowl, beat the egg in a second and place the breadcrumbs in a third.
  5. Turn the tofu slices in the flour to coat on all sides, then coat in the egg and finally dredge in the breadcrumbs, gently pressing them on to coat. 
  6. Heat the oil in a large pan over a medium heat. Cook the tofu for 2-3 minutes per side or until crisp and golden-brown, working in batches if necessary to avoid crowding the pan. Drain the tofu on kitchen paper.
  7. Meanwhile, warm the sauce, adding a little extra water if needed.
  8. Divide the rice almongst four shallow serving bowls or plates and top with the tofu. Pour over a little of the sauce and serve the rest separately. Garnish with black sesame seeds and spring onions. 

Per serving: 588kcals, 43.7g fat (28.1g saturated), 37.5g carbs (7.3g sugars), 19.1g protein, 5.4g fibre, 0.243g sodium