Day 2 of my National Vegetarian Week recipes is this gorgeously fragrant katsu curry. Whether you’re giving up meat for the day, week or full time, try this impressive Japanese inspired dish and check out the Vegetarian Society for more ideas!
Katsu Curry is a popular choice in many Pan-Asian restaurants and it’s one of my favourites when I’m eating out so I thought I’d have a go at making some at home. I found this recipe online a couple of years ago and it blew my mind. Unfortunately, I have never been able to find it since so I can’t even credit the original source. Fortunately, I wrote it down so we can enjoy it forever.
Unlike most of my other recipes, this is slightly more complex. However, it has a great pay off so it’s worth the extra effort in the kitchen for the great taste. The good news is that this curry sauce is actually pretty low-fat and healthy. It’s a great way to secretly get some more fruit and veg into your diet as the apple, celery and ginger are hidden in the blended sauce. Perfect for any fussy eaters. Also if you’re not a huge tofu fan, you could swap it out for some chunky veg like thickly sliced aubergine.
This recipe serves about 4 people – depending on how hungry you are. When making it for 2 people, Jamie and I halved the amount for the Katsu Tofu but made the same amount of sauce to make an indulgent portion!
For the Katsu Tofu:
400g Firm Tofu
250ml Milk (use a non-dairy alternative to make this recipe vegan)
2tbsp Soy Sauce
140g Plain Flour + 1 extra heaped tbsp for sauce
140g Panko Breadcrumbs
2tbsp Sesame Seeds
For the Curry Sauce:
2 Sticks of Celery (diced)
1 Apple (peeled and diced)
2cm Cube of Fresh Ginger (finely chopped)
1 Fresh Green Chilli (deseeded and finely chopped)
1tbsp Plain Flour
500ml Vegetable Stock
2tbsp Soy Sauce
2tbsp Tomato Ketchup
2tbsp Curry Powder
60ml Coconut Milk
Sushi Rice (allow approx 60g per person)
- Cover the firm tofu in a clean dish towel and press out excess moisture. Cut into medium sized triangles about 1/2cm thick.
- In a small bowl, mix together the milk, 2 tablespoons of soy sauce and 2 teaspoons of mustard. Marinade your tofu chunks in this mix for as long as possible. No less than 30 minutes but ideally overnight if you have the time to prepare in advance.
- Preheat the oven to 200C and line a baking tray with parchment.
- Place 140g of flour in one bowl and in a separate bowl mix together the breadcrumbs and sesame seeds. Take the tofu out of the marinade, lightly coat in the flour and then transfer to the second bowl to coat with the breadcrumbs and sesame seeds. Spread carefully on the prepared baking tray and repeat until all tofu is covered.
- Bake in the oven for 40 minutes (turning halfway through)
- While the tofu is baking, heat a splash of oil in a frying pan. Sauté celery for 3 minutes. Add apple chunks, sauté for another 2-3 minutes. Add chilli and garlic and fry for a further 1 minute. Remove from the pan and set aside.
- In the same frying pan, heat two tablespoons of oil over a low heat. Stir in a heaped tablespoon of flour and keep stirring frequently for 1 minute. Add 1/4 of the vegetable stock (approximately 125ml) then the ketchup and curry powder. Stir frequently for 5 minutes to form a curry paste. Don’t let it burn!
- Once a paste has been formed, add the rest of the stock, soy sauce, coconut milk and the veg mixture. Cover and cook on a low heat for 20 minutes, letting it reduce until sauce is at the desired consistency.
- Cook sushi rice according to instructions. This will take approximately 20 minutes. Remember to turn over the tofu so that it’s golden all over.
- Once everything is cooked, take the sauce off the heat and blend until completely smooth.
- Take the tofu out of the oven, serve with the sticky sushi rice and pour sauce all over!
Please get in touch if you have a go at this dish. I’d love to see your photos and hear your feedback!