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