Tofu katsu recipe

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With breadcrumbed tofu smothered in curry sauce and melted cheese, this is the mother of all comfort food dishes.

Tip: you could also try different vegetables in the curry sauce, such as mushrooms or sweet potatoes. Instead of tofu, you could try chicken breast or white fish fillets.

Ingredients

For the tofu

2 eggs, lightly beaten
100 g panko crumbs
400 g firm tofu, drained for 20 minutes, pressed and cut into 2cm (3⁄4 inch) rectangular slabs
1 amount of vegetable oil, for frying (see method)

2 eggs, lightly beaten
3.5 oz panko crumbs
14.1 oz firm tofu, drained for 20 minutes, pressed and cut into 2cm (3⁄4 inch) rectangular slabs
1 amount of vegetable oil, for frying (see method)

2 eggs, lightly beaten
3.5 oz panko crumbs
14.1 oz firm tofu, drained for 20 minutes, pressed and cut into 2cm (3⁄4 inch) rectangular slabs
1 amount of vegetable oil, for frying (see method)

For the curry sauce

40 ml vegetable oil
1 carrot, roughly chopped
1 large onion, roughly chopped
44 g medium curry powder
85 g caster (superfine) sugar
10 g sea salt flakes
15 g cornflour (corn starch)
2 tsp light soy sauce
200 ml water
2.5 tsp tomato purée (tomato paste)
2.5 tsp white wine vinegar
1 pinch cayenne pepper

1.4 fl oz vegetable oil
1 carrot, roughly chopped
1 large onion, roughly chopped
1.6 oz medium curry powder
3 oz caster (superfine) sugar
0.4 oz sea salt flakes
0.5 oz cornflour (corn starch)
2 tsp light soy sauce
7 fl oz water
2.5 tsp tomato purée (tomato paste)
2.5 tsp white wine vinegar
1 pinch cayenne pepper

0.2 cup vegetable oil
1 carrot, roughly chopped
1 large onion, roughly chopped
1.6 oz medium curry powder
3 oz caster (superfine) sugar
0.4 oz sea salt flakes
0.5 oz cornflour (corn starch)
2 tsp light soy sauce
0.8 cup water
2.5 tsp tomato purée (tomato paste)
2.5 tsp white wine vinegar
1 pinch cayenne pepper

To serve

100 g grated Cheddar, or other hard cheese
4 servings of rice and vegetables

3.5 oz grated Cheddar, or other hard cheese
4 servings of rice and vegetables

3.5 oz grated Cheddar, or other hard cheese
4 servings of rice and vegetables

Details

Cuisine: Japanese
Recipe Type: Tofu
Difficulty: Easy
Preparation Time: 15 mins
Cooking Time: 25 mins
Serves: 4

Step-by-step

First make the sauce. In a large, heavy-based saucepan, heat up the oil for a few minutes before adding the carrot and onion. Stir-fry over a medium heat for 3–4 minutes until the vegetables begin to soften. Add 3 tbsp water and put the lid on.
In a mixing bowl, mix the curry powder, sugar, salt, cornflour, soy sauce and measured water and mix until smooth.
Add it to the pan of vegetables, stirring vigorously to stop any lumps. Then add the tomato purée, vinegar and cayenne.
Reduce the heat to low and simmer the sauce for 5–10 minutes. It will thicken as you cook.
Put the eggs for the tofu in a shallow dish and the panko in another. Dip the tofu in the egg, then press the slabs into the panko until covered and sticking on all sides.
Heat enough oil in a frying pan (skillet) to cover the base by 3mm/1⁄8 inch. Add the tofu and fry for 3–4 minutes on each side or until golden, turning carefully with tongs.
Preheat the grill (broiler) to high.
When ready to serve, loosen up the curry sauce with 3–4 tbsp water, or until you are happy with the consistency. Distribute the tofu and sauce between ovenproof plates, sprinkle with the cheese and melt it under the hot grill (broiler). Serve with rice and vegetables.

This recipe is from Tofu Tasty: Imaginative tofu recipes for every day by Bonnie Chung, published by Pavilion Books. Recipe photography by Yuki Sugiura.

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Chicken katsu curry

Chicken katsu curry burger

Chicken katsu noodles

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