Tofu Katsu Curry

Crispy breaded tofu slices served with a mild, fruity Japanese-style curry sauce and rice.

SHOPPING LIST

• firm tofu400g
• panko breadcrumbs100g
• plain flour50g
• cornflour2 tbsp
• onion1
• carrot1
• potato1
• curry powder2 tbsp
• vegetable stock cube1
• soy sauce1 tbsp
• long grain rice300g
• vegetable oil3 tbsp

METHOD

1. 1Cook the rice according to packet instructions.
2. 2Slice the tofu into 8 thick pieces and pat dry.
3. 3Coat each piece in flour, then dip in water mixed with cornflour, then press into breadcrumbs.
4. 4Heat 2 tbsp oil in a frying pan and fry the tofu for 3 minutes on each side until golden and crisp.
5. 5In a separate pot, soften the chopped onion, carrot, and potato in 1 tbsp oil for 5 minutes.
6. 6Add the curry powder and stock cube, then pour in 500ml water and soy sauce.
7. 7Simmer for 20 minutes until vegetables are soft, then blend until smooth.
8. 8Serve the tofu over rice with the curry sauce poured around.

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