Good evening everyone! Today I made this amaaazing tofu katsu curry which tasted so, so good – just like something you’d get from Wagamama! 🤤 here’s the recipe if you fancy making it yourself: (found on @cupfulofkale’s blog)

✨ 1 onion
✨ 4 garlic cloves
✨ 2 carrots
✨ Inch of ginger
✨ 1 tbsp curry powder, 1/4 tsp ground turmeric, 1/2 tsp garam masala
✨ 1 tbsp mirin (or maple syrup)
✨ 2 tbsp soy sauce
✨ 1 tbsp tomato puree
✨ 550ml vegetable stock

✨ 550g extra firm tofu
✨ 2 tbsp plain flour
✨ 50ml unsweetened almond milk
✨1 cup panko breadcrumbs
✨ Salt and pepper

To serve
✨ Rice of choice
✨ 2 spring onion
✨ Fresh coriander
✨ Optional – side salad

➡️ Heat a tbsp of oil in a large frying pan on medium heat. Finely dice the onion + add. Stir + let cook for a few minutes, then add the crushed garlic, grated ginger + peeled + sliced carrot. Let cook for 5 minutes then add the curry powder, garam masala and turmeric. Stir and cook for a further minute.
➡️ Add the mirin, soy sauce, tomato puree + vegetable stock and leave to simmer for 10-15 minutes.
➡️ Transfer to a blender + blitz until smooth, around 30 seconds.
➡️ Place it back in the pan on a low heat and leave for later.
➡️ In 3 separate bowls place the flour, milk and breadcrumbs. Season the breadcrumbs with some salt and pepper.
➡️ Cut the tofu into 4 slices so they are rectangular in shape. Use a paper towel to pat them dry.
➡️ Place the tofu into the flour, then the milk and lastly the breadcrumbs. Ensure they are well coated at every stage.
➡️ In a frying pan add 2-3 tbsp vegetable oil on medium-high heat. Once hot, place the breaded tofu in, one or two at a time depending on the size of your pan. Fry each side for a few minutes until golden brown. Place on some kitchen paper to soak up any excess oil.
➡️ Whilst the tofu is cooking, cook the rice according to packet instructions.
➡️ Slice the breaded tofu diagonally using a sharp knife and serve with the rice and curry sauce.
➡️ Top with some fresh coriander, sliced spring onion and a side salad!


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