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Katsu Tofu Bowl

Katsu Tofu Bowl

Oh la la… This recipe is right up my alley! Crispy tofu and curry sauce is the perfect combo! This recipe takes a bit longer to cook than my usual fare, but I promise it’s well worth the effort!

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  • Servings: 4
  • Preparation time: 25 minutes
  • Cooking time: 20 minutes
Katsu Tofu Bowl
Ingredients

Curry Sauce

  • 2 tablespoons (30 ml) vegetable oil
  • 1 small white onion, thinly sliced
  • 1 large carrot, diced
  • 2 garlic cloves, minced
  • 1 tablespoon (15 ml) chopped ginger
  • 1 teaspoon (5 ml) ground coriander seeds
  • 2 teaspoons (10 ml) curry powder
  • 1/2 teaspoon (2.5 ml) turmeric
  • 1/4 teaspoon (1.25 ml) hot pepper flakes
  • 1 tablespoon (15 ml) tomato paste
  • 1 can (398 ml) coconut milk
  • 1 cup (250 ml) vegetable broth
  • 1 tablespoon (15 ml) maple syrup
  • 3/4 teaspoon (3.75 ml) salt
  • Pepper, to taste

Tofu Katsu

  • 1/2 cup (65 g) flour
  • 2/3 cup (160 ml) vegetable milk of your choice
  • 1 tablespoon (15 ml) cornstarch
  • 2 tablespoons (30 ml) lime juice
  • 1 teaspoon (5 ml) curry powder
  • 2 cups (160 g) panko breadcrumbs
  • 3/4 teaspoon (3.75 ml) salt
  • 1 315 g block of tofu, sliced
  • 1/4 cup (60 ml) vegetable oil of your choice

Bowl

  • 3 cups (630 g) cooked sushi rice
  • 1/2 cup (15 g) basil leaves
  • Hot pepper flakes, to taste

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Preparation

Curry Sauce

  • In a nonstick skillet, heat oil over medium heat and cook onion and carrot for 7 minutes, stirring occasionally. Add garlic, ginger, coriander seeds, curry powder and turmeric and cook for a further 3 minutes, stirring often.
  • Transfer the onion mixture to a blender and add the remaining sauce ingredients. Blend until very smooth.
  • Place the sauce in the same non-stick pan and bring to the boil. Reduce the heat and leave to reduce for a few minutes, until the sauce has thickened.

Tofu Katsu

  • In a bowl, combine flour, milk, cornstarch, lime and curry powder. In a shallow dish, combine the breadcrumbs and salt.
  • Dip the tofu slices in the liquid mixture and drain lightly. Press breadcrumbs onto tofu slices.
  • In a non-stick skillet, heat oil over medium-high heat and brown tofu slices for 2-3 minutes per side, or until golden brown.
  • Serve with rice, curry sauce and fresh basil!

Note: It’s normal to have some curry sauce left over. I recommend freezing the remaining quantity and using it as a base for an Asian soup or curry! This sauce would also be delicious with ramen! Be sure to let the sauce cool before freezing.

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