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Serves: 4
Prep time: 50 mins
Total time:
Recipe photograph by Martin Poole
Recipe by Katy Beskow
This fragrant Japanese-style curry is the perfect way to enjoy tofu – crispy on the outside and deliciously tender in the centre
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Mains Vegetarian Curries Dairy-free Vegan
Nutritional information (per serving)
Calories
727Kcal
Fat
40gr
Saturates
18gr
Carbs
71gr
Sugars
9gr
Fibre
7gr
Protein
18gr
Salt
0.9gr
Katy Beskow
Katy Beskow is an award-winning vegan cook, writer and cookery tutor with a passion for seasonal ingredients, vibrant meals and simple, fast home cooking. Look out for Katy's second book15 Minute Vegan: Comfort Food.
See more of Katy Beskow’s recipes
Katy Beskow
Katy Beskow is an award-winning vegan cook, writer and cookery tutor with a passion for seasonal ingredients, vibrant meals and simple, fast home cooking. Look out for Katy's second book15 Minute Vegan: Comfort Food.
See more of Katy Beskow’s recipes
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Ingredients
- 1 x 280g block of extra-firm tofu (we used The Tofoo Co.)
- 1 tbsp cornflour
- 4 tbsp panko breadcrumbs
- 1 tsp curry powder
- 200ml sunflower oil, to fry
For the curry:
- 1 tbsp sunflower oil
- 1 onion, roughly diced
- 1 carrot, roughly chopped into rounds
- 2cm piece root ginger, grated
- 2 garlic cloves, sliced
- 1 tbsp mild curry powder
- 1 x 400g tin coconut milk
- 1 tsp cornflour
- 1 tsp maple syrup
- 2 tsp light soy sauce
To serve:
- 2 x 250g packs cooked basmati rice
- 2 spring onions, finely sliced
- small handful of coriander, torn
- 1 lime, quartered into wedges
Step by step
Get ahead
The curry sauce can be frozen – great for a speedy midweek meal
- Remove as much moisture from the tofu as possible, using a tofu press if you have one. Alternatively, wrap it in a couple of layers of kitchen paper, place it on a baking tray with another solid baking tray on top and weigh it down with a couple of books or a heavy pan. Press for at least 1 hour. Slice the tofu block horizontally into 4 slices around 1cm thick, then set aside on kitchen paper.
- For the curry sauce, heat 1 tablespoon of sunflower oil in a wok or high-sided frying pan over a high heat, then stir-fry the onion, carrot and ginger for 2-3 minutes until beginning to soften. Add the garlic and curry powder and cook for a further minute. Reduce the heat slightly and pour in the coconut milk and cornflour. Stir to combine and cook for 10 minutes, stirring occasionally. Stir in the maple syrup and soy sauce, then remove from the heat. Transfer to a blender or food processor, and blitz on high until completely smooth. Keep warm or reheat when ready to serve.
- In a wide bowl, whisk the cornflour with 4 tablespoons of hot water, then allow to stand for a few minutes until gelatinous. Mix the breadcrumbs with the curry powder and a pinch of salt, then place on a plate.
- Dip each slice of tofu fully into the cornflour mixture, then into the panko breadcrumbs, ensuring all surfaces are coated. Press the breadcrumbs firmly onto the tofu.
- Heat 200ml sunflower oil in a frying pan until hot. Using tongs, shallow-fry the tofu for 3-4 minutes on each side until crisp and golden. Remove from the pan and keep warm between sheets of kitchen paper. Sprinkle with a little extra sea salt.
- Heat the rice and divide between 4 serving bowls. Pour over the curry sauce and top with the tofu, sliced into strips. Scatter with the spring onions and coriander, and serve with wedges of lime.
