Katsu Curry

By Jen Booker

May 2, 2017

This is so yummy! It's similar to the katsu curry at wagamama. Sooooo tasty and the tofu is lovely served crispy like this!

  • Prep: 15 mins
  • Cook: 40 mins
  • Yields: 2


1 tbsp olive oil

2 onions sliced

1.5cm fresh ginger, grated

2 cloves garlic, crushed

1 garlic clove sliced

1 1/2 tbsps curry powder

2 tbsp plain flour

500ml veg stock

2 tbsps tamari soy sauce

1 tsp maple syrup

2 tsp garam masala

1 pack of firm silken tofu, drained and cut into 12 pieces

4 tbsp No Egg mixed with 4 tbsp water

75g panko breadcrumbs

Rapeseed for frying (or alternative)

125g tenderstem broccoli tips

Julienne carrot sticks & crispy onions to garnish


1Heat the oil in a pan and cook the onions for 10 mins until golden

2Add ginger & crushed garlic and fry for 2 mins

3Add the curry powder and cook for 30 seconds

4Stir in the flour and cook for 1 min

5Remove the pan from the heat and gradually blend in the stock, soy sauce, maple syrup and garam masala

6Return to the heat and bring to the boil, stirring until thickened

7Meanwhile, toss the tofu in the no egg and then the panko breadcrumbs

8Pour 1cm oil in a frying pan and fry the tofu in batches until golden

9Meanwhile heat 1 tbsp oil in a pan and saute the broccoli an sliced garlic until golden

10Serve the tofu on a bed of rice, spoon over the sauce and top with crispy onions, carrots and broccoli


1 Review

Elisa Booker

June 10, 2017

I made this but replaced the tofu with oyster mushrooms. The sauce is delicious! Loved it!

All fields and a star-rating are required to submit a review.