COCONUT TOFU KATSU CURRY

Serves 1
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Directions

  1. 1Slice the red onion and cucumber.
  2. 2Toss the sliced onion and cucumber with rice vinegar, sugar, sesame seeds, and soy sauce to pickle while cooking.
  3. 3Fry onion and carrot in oil with a pinch of salt until softened.
  4. 4Add garlic, ginger, turmeric, curry powder, and flour; stir for 2 minutes.
  5. 5Mix in tomato paste, soy, and sugar.
  6. 6Pour in coconut milk and stock, simmer for 10 minutes.
  7. 7Blend the curry smooth.
  8. 8Season the curry to taste.
  9. 9Slice tofu into rectangles.
  10. 10Mix flour, salt, and milk into a batter.
  11. 11Combine panko, coconut, and sesame in a shallow bowl.
  12. 12Dip tofu in batter, then in crumbs.
  13. 13Shallow fry the tofu for 2-3 minutes on each side until golden.
  14. 14Drain the fried tofu on paper towel.
  15. 15Divide curry into bowls with rice.
  16. 16Top with crispy tofu slices and pickled vegetables.
  17. 17Garnish with coriander and lime wedges.
  18. 18Serve the Coconut Tofu Katsu Curry.

Ingredients

  • 1 red onion
  • 1 cucumber
  • 3 tbsp rice vinegar
  • 1 tsp black sesame seeds
  • 1 tsp soy sauce
  • 2 tsp caster sugar
  • 500 g tofu
  • 4 tbsp plain flour
  • 0.5 tsp sea salt
  • 150 ml plant-based milk
  • 50 g panko breadcrumbs
  • 25 g desiccated coconut
  • 1 tbsp white sesame seeds
  • for frying vegetable oil
  • 1 tbsp vegetable oil
  • 1 onion
  • 1 carrot
  • 4 garlic cloves
  • 2 cm ginger
  • 1 tsp turmeric
  • 2 tbsp curry powder
  • 1 tbsp plain flour
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp tomato paste
  • 400 ml coconut milk
  • 350 ml vegetable stock
  • cooked rice
  • 1 lime
  • 5 g coriander

Equipment

frying pansaucepanhand blenderbowls