Cheatin’ Tofu Katsu Curry

This is an amazingly quick way of making a katsu curry! You can also use the panko covered tofu in a variety of other dishes.

Gluten free
Wheat free
Quick meal
Low fat, low sugar

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Preparation time

10 min

Cook time

20 min

Total time

30

Cuisine

Thai

Meal

  • mains

Servings

2

Ingredients

  • 250-300g firm tofu, drained and patted dry
  • 50g panko breadcrumbs (use GF breadcrumbs if necessary)
  • 6 tbsp plain flour (use GF if necessary) mixed with 8 tbsp water (needs to be a thick, smooth paste so adjust accordingly)
  • 250g brown rice (use pre-cooked/instant if short of time)
  • 300-350g katsu curry sauce (eg Sainsbury’s, Asda Free-from, Waitrose, Blue Dragon. Tip: Sainsbury’s Chinese Chip Shop Curry Sauce is a great alternative… tastes very similar and is really cheap!)
  • Handful spinach per serving
  • ¼ cucumber, cut into ribbons
  • 1 carrot, cut into ribbons
  • 2 spring onion, finely sliced
  • Handful mixed seeds (optional)

Instructions

  1. Pre-heat the oven to 180˚C (fan)/350˚F/Gas Mark 4.
  2. Cut the tofu into 0.5cm thick slices.
  3. Dip each slice in the flour/water paste and then dip into the panko breadcrumbs until completely covered.
  4. Pop the slices onto the baking tray, with a little oil, and place in the oven for 20 minutes, turning once (or until golden on each side).
  5. While the tofu is cooking, slice the veg and cook the rice (according to the packet).
  6. Warm the katsu sauce, on a low to med heat, about 5 minutes before the tofu is due to come out of the oven.
  7. Assemble the curry into a bowl with the salad, rice and tofu topped off with the warmed katsu sauce.
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