Katsu Nugget Curry w/ Tofoo
Katsu Nugget Curry w/ Tofoo
Ingredients
For the Sauce
- 1 tablespoon oil
- 1 onion, roughly chopped
- 1 carrot, large or 2 small, roughly chopped
- 3-4 cloves garlic, grated
- 2 inches ginger, grated
- 2 apples, grated or finely chopped (Fuji or Gala ideal)
- 1 tablespoon tomato paste, optional
- 2 tablespoons mild Japanese curry powder
- 1 1/2 teaspoons turmeric
- 600 ml vegetable stock
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar or apple cider vinegar
- 1 teaspoon garam masala, to finish
- salt, to taste
- sugar, to taste
For the Tofu
- 350 g XL block Tofoo, torn into 1 inch nuggets
- 60 g plain flour
- 6 tablespoons plant-based mayo
- 2-4 tablespoons plant-based milk or water
- 150 g panko breadcrumbs
- 50 g sesame seeds
- oil, for drizzling
- salt, pinch
To Serve
- steamed rice
- white cabbage, shredded
- red chilli, sliced, optional
- chilli oil, drizzle, optional
Instructions
- 1
Preheat the oven to 190°C.
⏱️ 10 min•🌡️ 190
- 2
Add the 60g plain flour to a bowl with a pinch of salt.
⏱️ 1 min
- 3
In another bowl, combine the 6 tablespoons plant-based mayo, a pinch of salt, and enough of the plant-based milk or water (2-4 tablespoons) to create a whisked egg consistency.
⏱️ 2 min
- 4
Add the 150g panko breadcrumbs, a pinch of salt, and 50g sesame seeds to a third bowl and combine them thoroughly.
⏱️ 1 min
- 5
Take the 350g XL block Tofoo and tear it into approximately 1-inch nuggets.
⏱️ 3 min
- 6
Dip each Tofoo piece in the flour mixture, ensuring to dust off any excess.
⏱️ 5 min
- 7
Next, dip the floured Tofoo into the mayo mixture, ensuring they are well coated.
⏱️ 5 min
- 8
Finally, coat the mayo-dipped Tofoo in the panko breadcrumb and sesame seed mixture so they are thoroughly coated.
⏱️ 5 min
- 9
Place the coated tofu nuggets on a lined oven tray. Drizzle them with oil.
⏱️ 2 min
- 10
Bake for 30-35 minutes until golden brown. While katsu is usually fried, baking improves the eating texture of the Tofoo.
⏱️ 35 min•🌡️ 190
- 11
Meanwhile, heat the 1 tablespoon oil in a large saucepan over medium heat.
⏱️ 1 min
- 12
Add the roughly chopped onion and carrot along with a pinch of salt. Cook for 10-12 minutes until the vegetables are soft and have started to caramelise slightly.
⏱️ 12 min
- 13
Add the grated garlic, grated ginger, grated or finely chopped apples, 2 tablespoons mild Japanese curry powder, and 1 1/2 teaspoons turmeric to the saucepan.
⏱️ 2 min
- 14
Cook for a few minutes, then stir in the 1 tablespoon tomato paste (if using) and 1 tablespoon soy sauce until all ingredients are well coated.
⏱️ 3 min
- 15
Pour in the 600ml vegetable stock. Bring the mixture to a gentle simmer and cook for 15 minutes until the carrots are soft.
⏱️ 15 min
- 16
Carefully transfer the sauce mixture to a blender and blend until it is smooth. Return the smooth sauce to the saucepan.
⏱️ 3 min
- 17
Stir in the 1 teaspoon garam masala and 1 teaspoon rice vinegar or apple cider vinegar. Add a little more soy sauce if needed, to taste.
⏱️ 2 min
- 18
Taste the sauce and adjust the salt, acidity, and sweetness (with sugar) to your preference. Keep the sauce on a low heat while the tofu finishes cooking. Optionally, you can reduce the sauce further at this stage for a thicker consistency.
⏱️ 5 min
- 19
Serve the curry sauce and steamed rice in bowls. Top the dish with shredded white cabbage, following tradition. Add the baked katsu tofu nuggets on top. Optionally, add sliced red chilli and a drizzle of chilli oil for an extra kick of flavor and heat.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Katsu Nugget Curry w/ Tofoo
For the Sauce
- 1 tablespoon oil
- 1 onion, roughly chopped
- 1 carrot, large or 2 small, roughly chopped
- 3-4 cloves garlic, grated
- 2 inches ginger, grated
- 2 apples, grated or finely chopped (Fuji or Gala ideal)
- 1 tablespoon tomato paste, optional
- 2 tablespoons mild Japanese curry powder
- 1 1/2 teaspoons turmeric
- 600 ml vegetable stock
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar or apple cider vinegar
- 1 teaspoon garam masala, to finish
- salt, to taste
- sugar, to taste
For the Tofu
- 350 g XL block Tofoo, torn into 1 inch nuggets
- 60 g plain flour
- 6 tablespoons plant-based mayo
- 2-4 tablespoons plant-based milk or water
- 150 g panko breadcrumbs
- 50 g sesame seeds
- oil, for drizzling
- salt, pinch
To Serve
- steamed rice
- white cabbage, shredded
- red chilli, sliced, optional
- chilli oil, drizzle, optional
Instructions
- 1
Preheat the oven to 190°C.
⏱️ 10 min•🌡️ 190 - 2
Add the 60g plain flour to a bowl with a pinch of salt.
⏱️ 1 min - 3
In another bowl, combine the 6 tablespoons plant-based mayo, a pinch of salt, and enough of the plant-based milk or water (2-4 tablespoons) to create a whisked egg consistency.
⏱️ 2 min - 4
Add the 150g panko breadcrumbs, a pinch of salt, and 50g sesame seeds to a third bowl and combine them thoroughly.
⏱️ 1 min - 5
Take the 350g XL block Tofoo and tear it into approximately 1-inch nuggets.
⏱️ 3 min - 6
Dip each Tofoo piece in the flour mixture, ensuring to dust off any excess.
⏱️ 5 min - 7
Next, dip the floured Tofoo into the mayo mixture, ensuring they are well coated.
⏱️ 5 min - 8
Finally, coat the mayo-dipped Tofoo in the panko breadcrumb and sesame seed mixture so they are thoroughly coated.
⏱️ 5 min - 9
Place the coated tofu nuggets on a lined oven tray. Drizzle them with oil.
⏱️ 2 min - 10
Bake for 30-35 minutes until golden brown. While katsu is usually fried, baking improves the eating texture of the Tofoo.
⏱️ 35 min•🌡️ 190 - 11
Meanwhile, heat the 1 tablespoon oil in a large saucepan over medium heat.
⏱️ 1 min - 12
Add the roughly chopped onion and carrot along with a pinch of salt. Cook for 10-12 minutes until the vegetables are soft and have started to caramelise slightly.
⏱️ 12 min - 13
Add the grated garlic, grated ginger, grated or finely chopped apples, 2 tablespoons mild Japanese curry powder, and 1 1/2 teaspoons turmeric to the saucepan.
⏱️ 2 min - 14
Cook for a few minutes, then stir in the 1 tablespoon tomato paste (if using) and 1 tablespoon soy sauce until all ingredients are well coated.
⏱️ 3 min - 15
Pour in the 600ml vegetable stock. Bring the mixture to a gentle simmer and cook for 15 minutes until the carrots are soft.
⏱️ 15 min - 16
Carefully transfer the sauce mixture to a blender and blend until it is smooth. Return the smooth sauce to the saucepan.
⏱️ 3 min - 17
Stir in the 1 teaspoon garam masala and 1 teaspoon rice vinegar or apple cider vinegar. Add a little more soy sauce if needed, to taste.
⏱️ 2 min - 18
Taste the sauce and adjust the salt, acidity, and sweetness (with sugar) to your preference. Keep the sauce on a low heat while the tofu finishes cooking. Optionally, you can reduce the sauce further at this stage for a thicker consistency.
⏱️ 5 min - 19
Serve the curry sauce and steamed rice in bowls. Top the dish with shredded white cabbage, following tradition. Add the baked katsu tofu nuggets on top. Optionally, add sliced red chilli and a drizzle of chilli oil for an extra kick of flavor and heat.
⏱️ 5 min