Cookies help us deliver our services. By using our services, you agree to our use of cookies.

Tofu Katsu Curry

Lockdown Cuisine


Icons/time 45 minutes
Icons/battery full Standard
Icons/currency dollar Cheap
Save for later

Want to find this recipe on any device? Log in or sign up to save.

Ingredients (15)

Serves 3

1 block silken tofu

1 pot Kabuto katsu curry noodles

1 carrot

1 sweet potato

1 onion

1 thumb sized piece of ginger

3 cloves garlic

1 egg

100g panko breadcrumbs

1tbsp cornflour

200ml vegetable stock

1tbsp ketchup

1tbsp soy sauce

1tbsp curry powder

2 pinches salt


Step 1

Drain and press the tofu before slicing into cubes and beat the egg

Step 2

Pour the breadcrumbs into a bowl and dip the tofu in the egg and then the breadcrumbs to coat

Step 3

Dice the carrot, sweet potato, ginger and onion and sweat down in a pan along with the garlic. Stir in cornflour and vegetable stock

Step 4

Blend and season with ketchup, soy sauce, curry powder and 1 pinch salt

Step 5

Fry off the tofu chunks in a pan until crispy and season with salt

Step 6

Make the katsu curry noodles by adding water to the pot and serve in a bowl, topping the tofu with the curry sauce. Enjoy!

MAKE THIS Icons/arrow right
© 2021 Feasty Recipes Ltd