Tofu Katsu Curry

with Jasmine Rice and Zingy Salad
In this recipe you'll bread and fry tofu steaks. You'll serve them alongside a homemade Japanese curry sauce.
166 Reviews
Cals 1279 · Prot 41 · Carbs 204 · Fat 40
Taste of Tokyo
Vegan
Try Hello Chef Now
45 min
Tofu Katsu Curry with Jasmine Rice and Zingy Salad
In this recipe you'll bread and fry tofu steaks. You'll serve them alongside a homemade Japanese curry sauce.
166 Reviews
Cals 1279 · Prot 41 · Carbs 204 · Fat 40
Taste of Tokyo
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Katsu
Almond milk 2*
240 ML
Tamari 9*
15 ML
Smoked paprika powder
2 Grams
Plain flour 10*11*
100 Grams
Panko bread crumbs
200 Grams
Firm tofu 9*
500 Grams
Vegetable oil
6 Tbsp
Curry sauce
Shallots
1 Piece
Carrot
1 Piece
Ginger garlic paste
10 Grams
Curry powder
5 Grams
Garam masala
2 Grams
Brown sugar
5 Grams
Plain flour 10*11*
10 Grams
Water
200 ML
Coconut milk
200 ML
Soy sauce 9*
10 ML
Vegetable stock cube
1 Piece
To serve
Jasmine rice
150 Grams
Salt
0.5 Tsp
Water
300 ML
Cherry tomatoes
150 Grams
Spring onion
40 Grams
Cucumber
1 Piece
Lime
1 Piece
Black sesame seeds 3*
10 Grams

Allergens

*2 Tree Nuts, *9 Soya, *10 Wheat, *11 Gluten, *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.

Before you start

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

Instructions

Prep

1 Prep

Whisk the almond milktamaripaprika and large flour in a shallow bowl - this is your batter. Place the panko breadcrumbs into another shallow bowl. Peel and finely chop the shallots. Peel the carrot, then use the peeler to create several carrot ribbons. Grate the rest of the carrot.
Bread tofu

2 Bread tofu

Drain and chop the tofu into 4/8/8 individual 'steaks'. Pat dry with kitchen paper. Place the tofu steaks in the batter, coating both sides. Then, place them in the panko breadcrumbs, making sure they are well coated. Refrigerate.
Tip! Draining your tofu before cooking Reduces the water content and leaves the tofu open to absorb flavors as well as improve its texture.
Boil rice

3 Boil rice

Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.
Make sauce

4 Make sauce

Meanwhile, heat a pan over a medium heat with a drizzle of oil. Once hot, add the shallots, grated carrot and ginger garllic paste and cook for 3 min. Add the curry powdergaram masalasugar and the small flour. Gradually add the measured water whilst stirring. Add the coconut milksoy sauce and stock cube. Simmer for 5 min.
Fry tofu

5 Fry tofu

Meanwhile, heat a generous drizzle of oil in a second pan over a medium-high heat. Add the breaded tofu and reduce the heat to medium. Fry for 3-5 min on each side or until golden brown. Drain on kitchen paper to remove any excess oil.
Serve

6 Serve

Meawhile, halve the cherry tomatoes. Finely slice the spring onion. Peel the cucumber into ribbons. Toss the tomatoes, cucumber and spring onion with the carrot ribbons in a large bowl. Squeeze over the lime juice and sprinkle with the black sesame seeds. Slice the fried tofu and serve over the curry sauce and alongside the jasmine rice.
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