Crispy Tofu Katsu Curry with Pickled Vegetables*

Author: Holly White

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Crispy Tofu Katsu Curry with Pickled Vegetables

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Ingredients

Pickled Vegetables

• 1 red onion
• 1 cucumber
• 1 onion
• 1 carrot
• 3 tbsp Frontier Foods Apple Cider Vinegar
• 1 tsp ground black pepper
• 2 Jakemans Maple Syrup

Katsu Curry

• 4 cloves of garlic
• 1 carrot, peeled and chopped into cubes
• 2cm ginger
• 1 tsp soy sauce
• 1 tbsp coconut oil
• 1 tsp turmeric
• 2 tbsp curry powder
• 1 tbsp soy sauce or tamari
• 1 tbsp Maple syrup
• 1 tbsp tomato paste
• 400ml coconut milk
• 200ml vegetable stock

• 500g tofu
• 4 tbsp riceflour
• ½tsp sea salt
• 150ml Soy milk
• 50g panko breadcrumbs
• 25g desiccated coconut
• 1 tbsp white sesame seeds
• Coconut oil for frying
• To serve: Fresh coriander & lime wedges

Instructions

PREP THE VEG

1. Peel, trim and finely slice the red onion.
2. Thinly slice the cucumber and carrot.
3. Place the red onion, carrots and cucumber in a glass jar and pour over the vinegar, maple and sesame seeds.
4. Scrunch everything to coat and leave to pickle, mixing occasionally while you prepare the curry.

MAKE THE CURRY

1. Heat some coconut oil in a wide saucepan over a medium heat.
2. Fry the onion and carrot with a pinch of salt and cook down until soft and starting to caramelise.
3. Stir through the garlic and ginger for 2 minutes, then add the turmeric and curry powder.
4. Stir in the tomato paste, soy sauce and maple syrup.
5. Pour in the coconut milk and vegetable stock and bring to a low simmer.
6. Use a hand blender to blend until smooth.
7. Season to taste.

FRY THE TOFU

1. Drain the tofu and slice into 1cm thick triangles.
2. Place the flour, salt and milk in a bowl and whisk to a smooth batter.
3. Place the panko breadcrumbs, desiccated coconut and sesame seeds in a shallow bowl.
4. Dip the tofu slices in a batter to coat, shaking off any excess, then dip in the crumb mix, until coated on all sides.
5. Transfer to a tray while you repeat with the remaining tofu.
6. Melt some coconut oil in a pan and fry tofu slices into the pan until crispy and golden, then flip over and fry the other side.

SERVE

1. Divide the curry between bowls alongside rice.
2. Top with slices of the fried tofu and pickled vegetables.
3. Top with fresh coriander leaves and serve with lime wedges.

Did you make this recipe?

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*Thank you to Frontier Foods for Collaborating with me on this post. See their Instagram for more inspiration and shop the range in stores nationwide.