Crispy Tofu Katsu Curry
- 45 min
- ≈ €2.76
- 2 servings
- Easy
firm tofu, carrots, and wholegrain bread: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.
Allergens
- soy
- gluten
- celery
Equipment
- stove
- oven
Prepare
Rinse the rice
Rinse the rice in a fine sieve until the tap water runs nearly clear. Put it in a small saucepan with 64% of the listed tap water.
Cook
Bring to the boil
Bring to the boil, cover and cook over low heat for 15 minutes. Remove from the heat and leave covered for 5 minutes.
Prepare the coating
Crumble the wholegrain bread finely with your fingers or a coarse grater and put it on a plate. Whisk the cornstarch and soy milk in a shallow bowl until lump-free.
Preheat the oven to 220°C
Preheat the oven to 220°C; Pat the tofu dry, cut it into four cutlets and brush with soy sauce Dip in the starch mixture.
Then press into the crumbs
Then press into the crumbs. Brush with 50% of the listed rapeseed oil and bake at 220°C for 20–24 minutes, turning halfway through baking.
Dice the onion
Dice the onion; slice the carrot into thin half-moons. Heat the remaining 50% of the listed rapeseed oil in a saucepan and cook both for 5 minutes.
Stir in curry powder for 30 seconds
Stir in curry powder for 30 seconds. Add stock powder and remaining 36% of the listed tap water; simmer gently for 8–10 minutes until the carrot is tender.
Finish
Set out a bowl for each serving
Set out a bowl for each serving; Divide the rice between them, spoon the curry sauce alongside and add the crispy tofu katsu cut into strips Serve immediately so the coating stays crisp.
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