Tofu Katsu Curry


  • 1 tbsp oil for frying (vegetable, sunflower or rapeseed work best)

  • 1 diced red onion

  • 3 crushed garlic cloves

  • 1 thumb sized piece of fresh ginger, finely chopped

  • 1 tbsp curry powder

  • 1 tsp cinnamon

  • 1 tsp mild chilli powder

  • 1 star anise

  • 2 tbsp dark soy sauce

  • 150g sliced mushrooms

  • 1 medium sized carrot, sliced

  • 300ml vegetable stock

  • 1 tin of full fat coconut milk

  • 1 tsp brown sugar

  • 280 g smoked tofu

  • 2 slices of bread

  • 50g gram flour

  • 3 tbsp vegetable oil


  1. Heat the oil in a deep pan or wok, and add the diced red onion with the crushed garlic and finely chopped ginger

  2. Once the onion has softened add the curry powder, cinnamon, chilli powder and star anise. Keep stirring and fry for another 3 minutes.

  3. Stir and add the mushrooms, carrot and soy sauce.

  4. Once the mushrooms are cooked, add the vegetable stock and simmer until the carrot is soft.

  5. Stir in the coconut milk and brown sugar, simmer for 5 more minutes, then remove the star anise and blend all of the ingredients together with a stick blender or in a nutribullet. Blend until smooth.

  6. Now to make the breaded tofu. Toast both slices of bread, rip up and blend when cool to make breadcrumbs.

  7. Whisk together the gram flour and 250ml of tap water to make a batter.

  8. Slice the tofu into rectangles.

  9. Place the batter in one shallow bowl and the breadcrumbs in another. Take your tofu chunks and roll them in the batter and then into the breadcrumbs, ensuring that they are well covered.

  10. Heat up the vegetable oil in a pan and place in your breaded tofu, fry for a few minutes on each side or until nice and golden.

  11. Pour your sauce over the tofu and serve with rice and a side. salad for your at home wagas fakeaway.

    Best served with rice or sliced and roasted sweet potato.

Share This :