Add a delicious crispy tofu to your new favorite Japanese Katsu curry recipe!
2-3 large portions
Learn more about ingredients & techniques with our EFL cooking guide
View GuidesCurry Sauce
1
purple onion
5
cloves of garlic
2
tbsp
curry powder
0.5
tsp
turmeric powder
0.5
tsp
garam masala
1
tbsp
maple syrup
3
tbsp
soy sauce
550
ml
vegetable stock
1
tbsp
tomato puree
4 small potatoes chopped and cooked with no skins
65
g
baby carrots
Tofu
500
g
tofu
3
tbsp
flour
175
g
breadcrumbs
salt
black pepper
cayenne pepper
coriander, parsley, or seaweed for garnish
vegetable oil
First, start by making the sauce
Next make the tofu
Once done, serve with jasmine rice and the sauce on the side of the plate. Sprinkle some coriander or parsley, or seaweed on top for garnish!
Did you know that curry was introduced to the Japanese by the British during the Meiji era (1868–1912)?