This is the one. THE.ONE. I’ve made this about 5 times now and it gets better with every serving.

It takes about an hour, however, you could make a batch of the sauce and freeze it. My favourite part is actually the tofu and sweet potato pieces. Dunked in an oat milk and flour mixture before being coated in a spiced panko crumb mix. Once they’ve been in the oven, I finish them in a pan for a few seconds to ensure maximum crispiness.

It’s 08:22am on a Sunday morning but honestly, I wouldn’t say no to this right now…

Sweet potato and tofu katsu curry

Gina
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Main Course
Servings 4

Ingredients
  

For the curry

  • 1 tbsp vegetable oil
  • 1 large carrot (peeled and chopped into chunks)
  • 1 small carrot (peeled into ribbons)
  • 1 white onion (chopped)
  • 4 garlic cloves (crushed)
  • thumb-size piece ginger (peeled and finely chopped)
  • 1 tbsp curry powder, mild or medium
  • ¼  tsp ground turmeric
  • 250 ml coconut milk
  • 2 tsp agave syrup
  • 100 ml water
  • Wedge of lime to serve
  • 180 g boiled rice

For the katsu

  • 1 large sweet potato
  • 1 box tofu (I used The Tofoo co.) (sliced into chunks)

For the panko crumb mix

  • 150 ml oat milk
  • 200 g panko crumbs
  • 1/2 tbsp paprika spice
  • 1/2 tbsp onion salt
  • 1/2 tbsp mixed herbs
  • 80 g flour

Instructions
 

To make the sauce

  • Heat 1 tbsp of vegetable oil in a pan on medium heat. Cook the onion and carrot chunks until soft (6-8 minutes).
  • Add the garlic and ginger, sizzle for a minute then add the curry powder, turmeric and agave. Stir until evenly distributed.
  • Add the coconut milk and water. Simmer over low heat for 20 mins. Add more water if the sauce gets too thick.
  • After 20 minutes, pour the sauce in a blender and blitz until smooth. Place back in the pan and add the ribbons of carrot. Keep warm until time to serve.

To make the Katsu

  • Pre-heat the oven to 18°C, 35°F or gas mark 4.
  • Slice up your sweet potato, boil in water for 6/7 minutes or until soft and then drain.
  • Cut your tofu into chunks. From one block I got about 8 pieces.

Panko crumb the pieces

  • In one bowl, place your oat milk and flour. Stir together until it's a paste. In another bowl, stir together the panko crumbs and spices.
  • Take your slices of tofu and sweet potato, dunk them in the oat milk mixture and make sure they are completely covered.
  • Roll each piece in the panko crumb mix then place on a baking tray.
  • Once all pieces are covered in crumbs, put in the oven for 15 minutes.
  • While the katsu is baking, cook your rice.
  • After the katsu is done in the oven, in a small pan, add 1 tbsp oil and put each piece in, cooked for a minute each side. This gives the chunks some extra crispiness.
  • Dish up your rice, katsu pieces and sauce. Sprinkle some coriander on top and serve with lime wedges.

Hello there

I’m Gina, a Scottish lass teaching myself how to cook great plant-based grub while learning about our food system.

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