Oil-Free + Delectable Tofu Katsu Curry Recipe

Katsu curry

Ingredients

200g firm tofu
50g brown rice breadcrumbs
30 gram flour
1 tsp. Japanese 7 spice (optional)
75ml ml of soy milk

Sauce

1/2 medium onion, chopped
1 garlic clove
1 tsp. ginger
2 tsp. medium curry powder
1/4 tsp. turmeric powder
1/2 tbsp. arrowroot
40g cashews
180ml water
8 drops coconut extract (see notes)
1 tbsp. soy sauce
1 tsp. maple syrup

Rice and salad to serve

Method

Press the tofu for 20 minutes.
Preheat the oven to 200 degrees Celsius.
Steam-fry the onion, garlic, and ginger for 5 minutes.
Add them to a blender along with the rest of the sauce ingredients.
Return to the pan, bring to a boil, and then gently simmer for ten minutes to allow the sauce to thicken.
Slice the tofu into thin 5mm strips
In one small bowl, add the bread crumbs, and in another, add the gram flour, soy milk, and 7 spices and mix.
Place each piece of tofu into the gram flour mixture and coat well. Then place it into the breadcrumbs and turn a couple of times to ensure an even coating. Place on a baking tray lined with parchment paper, and then repeat for each piece.
Place the tray in the oven and cook at 200 for 45 minutes, flipping halfway.
Serve with rice and a salad.
Enjoy!