Tofu Katsu Curry

Name: Tofu Katsu Curry with Jasmine Rice and Carrot Cucumber Salad
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 500 Grams of Firm tofu; 60 Grams of Panko bread crumbs; 20 Grams of Corn starch; 2 Grams of Smoked paprika powder; 8 Grams of Vegetable seasoning; 1 Piece of Shallots; 1 Piece of Carrot; 10 Grams of Ginger garlic paste; 5 Grams of Curry powder; 2 Grams of Garam masala; 2 Grams of Turmeric powder; 5 Grams of Brown sugar; 10 Grams of Plain flour; 200 ML of Water; 200 ML of Coconut milk; 10 ML of Soy sauce; 1 Piece of Vegetable stock cube; 150 Grams of Jasmine rice; 1 Tsp of Salt; 300 ML of Water; 1 Piece of Lime; 1 Piece of Cucumber; 5 Grams of Black sesame seeds

with Jasmine Rice and Carrot Cucumber Salad

Katsu is a Japanese Curry. It’s the perfect combination of crispy tofu and smooth curry sauce.

17 Reviews

Cals 1038 · Prot 58 · Carbs 134 · Fat 43

Vegan

40 min

Tofu Katsu Curry with Jasmine Rice and Carrot Cucumber Salad

Katsu is a Japanese Curry. It’s the perfect combination of crispy tofu and smooth curry sauce.

17 Reviews

Cals 1038 · Prot 58 · Carbs 134 · Fat 43

Vegan

Ingredients

Tofu

Firm tofu 9*

500 Grams

Panko bread crumbs 10*11*12*

60 Grams

Corn starch

20 Grams

Smoked paprika powder

2 Grams

Vegetable seasoning 2*10*11*13*15*

8 Grams

Katsu sauce

Shallots

1 Piece

Carrot

1 Piece

Ginger garlic paste

10 Grams

Curry powder

5 Grams

Garam masala

2 Grams

Turmeric powder

2 Grams

Brown sugar

5 Grams

Plain flour 10*11*

10 Grams

Water

200 ML

Coconut milk

200 ML

Soy sauce 9*10*11*

10 ML

Vegetable stock cube 15*

1 Piece

Rice

Jasmine rice

150 Grams

Salt

0.5 Tsp

Water

300 ML

To serve

Lime

1 Piece

Cucumber

1 Piece

Black sesame seeds 3*

5 Grams

Allergens

*9 Soya, *10 Wheat, *11 Gluten, *12 Lupin, *2 Tree Nuts, *13 Mustard, *15 Celery, *3 Sesame Seeds

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	4347 / 1038
Fats (g)	43.3
of which saturated (g)	14.9
Carbohydrates (g)	134
of which sugars (g)	12.9
Fibers (g)	15.6
Proteins (g)	58
Salt (g)	1.7

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Peel and finely chop the shallots.
Peel the carrot, then use the peeler to create several carrot ribbons.
Grate the remaining carrot.

2 Boil rice

Rinse the rice.
Add the rice, a pinch of salt and the measured water to a pot with a lid and bring to a boil over a high heat.
Once boiling, reduce the heat to low, cover, and cook for 12-14 min or until the water is absorbed and the rice is cooked.
Once cooked, remove the pot from the heat and keep covered until serving.

3 Simmer

Meanwhile, heat a large pan over a medium heat with a drizzle of oil.
Once hot, fry the shallots, grated carrot, ginger garlic paste for 3 min.
Add the curry powder, garam masala, turmeric, sugar and the flour.
Gradually add the measured water whilst stirring.
Add the coconut milk, soy sauce and 0.5 vegetable stock cube.
Simmer for 5 min further.

4 Bread Tofu

Cut the tofu into thick slices.
Combine the panko with the corn starch, smoked paprika, vegetable seasoning and a pinch of salt and pepper.
Drizzle the tofu with oil and coat all sides in the panko mixture, ensuring to press down firmly.

5 Fry Tofu

Heat a second pan over medium heat with a generous drizzle of oil.
Once hot, fry the breaded tofu for 3-5 min on each side or until golden brown.
Drain on kitchen paper to remove any excess oil.

6 Serve

Slice the lime into wedges. Peel the cucumber into ribbons and toss with the carrot ribbons.
Sprinkle with the black sesame seeds and a squeeze of lime juice to taste (reserve the rest for garnish).
Slice the Fried Tofu and serve over the Curry sauce with the Rice, Carrot and Cucumber ribbons alongside.
Garnish with the remaining lime wedges.