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