Katsu-tofu-curry

Tofu katsu curry

Crispy breaded bites in a mildly spiced Japanese-style sauce

By , 12 March 2018

(11 votes)

Tofu katsu curry
  • 55 Mins

  • Serves: 4

  • Price: £1.11 per serving

Nutritional Info
Each 549g serving contains
  • Energy

    2320KJ

    554KCAL

    28%
  • Fat

    13.7g

    low

    20%
  • Saturates

    2.2g

    low

    11%
  • Sugars

    8.2g

    low

    9%
  • Salt

    1.15g

    low

    19%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 423kJ/101kcal.
Ingredients
  • 1 onion, finely chopped
  • 3 cloves garlic, crushed
  • 2 carrots, peeled and chopped
  • 1tbsp rapeseed oil
  • 70g plain flour
  • 4tbsp mild curry powder
  • 2tbsp reduced-salt soy sauce
  • 2tbsp fat-free Greek-style yogurt
  • 200g Asda Thai Jasmine Rice
  • 1 egg, beaten
  • 70g panko breadcrumbs or crumbs made from 2 slices white bread
  • 396g pack Cauldron Original Tofu, drained, cut into 8 and patted dry
  • 2 limes, cut into wedges, to serve
  • 4 Little Gem lettuces, leaves picked
  • 2tbsp chopped coriander
Method
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Cook the onion, garlic and carrots in 1tsp of the oil, in a covered pan on a medium heat, for 10 mins until softened. Increase the heat. Stir in 2tbsp of the flour and 2tbsp of the curry powder. Cook for 2 mins. Gradually add 300ml boiling water, stirring, until you have a thick sauce. Cover and simmer for 10 mins.

  • Add the soy sauce and yogurt. Blitz with a handheld blender until smooth.

  • Cook the jasmine rice according to the pack instructions.

  • Mix together the remaining flour and curry powder in a bowl. Put the egg and breadcrumbs in 2 separate bowls. Dip the tofu pieces in the flour, then the egg and then the breadcrumbs.

  • Place on a lined baking tray, drizzle with the rest of the oil and bake for 25 mins until crisp. Turn halfway through.

  • Divide the tofu between 4 plates and top with the sauce. Serve with the rice, lime wedges, lettuce and coriander.