Crispy Tofu Katsu Curry Bowl
If you’re looking to switch up your weeknight dinners, these Crispy Tofu Katsu Curry Bowls are the perfect place to start. Curried coconut-crusted tofu is served over fluffy jasmine rice with a rich homemade katsu curry sauce, tenderstem broccoli and refreshing sesame cucumber pickles. It’s comforting, packed with flavour and surprisingly simple to make.
PREP TIME
15 minutes
COOK TIME
25 minutes
INGREDIENTS
39
Serves: 2-3
Ingredients
Katsu Curry Sauce
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil - Thrive Market
- 1 whole1 whole1 whole Onion, finely diced
- 2 cloves2 cloves2 cloves Garlic, minced
- 1 whole1 whole1 whole Carrots, finely grated
- 1 Tbsp1 Tbsp1 Tbsp Curry Powder
- 0.5 tsp0.5 tsp0.5 tsp Garam Masala - Primal Palate
- 1 Tbsp1 Tbsp1 Tbsp All Purpose Flour - Thrive Market
- 500 ml500 ml500 ml Vegetable Bouillon
- 1 Tbsp1 Tbsp1 Tbsp Wheat-Free Tamari
- 1 - 2 tsp1 - 2 tsp1 - 2 tsp Maple Syrup - Under the Bark Syrup Co.
- 1 pinch1 pinch1 pinch Maldon Sea Salt Flakes
- 1 pinch1 pinch1 pinch Black Peppercorns, Ground Fresh
curried coconut-crusted tofu
- 200 grams200 grams200 grams Tofu, firm, pressed
- 1 Tbsp1 Tbsp1 Tbsp Wheat-Free Tamari
- 1 tsp1 tsp1 tsp Sesame Oil
- 1 tsp1 tsp1 tsp curry paste, korma
- 1 tsp1 tsp1 tsp Pure Maple Syrup
- 2 Tbsp2 Tbsp2 Tbsp desiccated coconut
- 1 Tbsp1 Tbsp1 Tbsp Arrowroot Powder - The Spice Lab
- 1 tsp1 tsp1 tsp Organic Hulled Sesame Seeds - The Spice Lab
- 0.5 tsp0.5 tsp0.5 tsp Curry Powder - Primal Palate
- 1 pinch1 pinch1 pinch Chili Flakes
- 1 pinch1 pinch1 pinch Maldon Sea Salt Flakes
sesame cucumber pickle
- 0.5 whole0.5 whole0.5 whole English Cucumber, thinly sliced
- 2 Tbsp2 Tbsp2 Tbsp Brown Rice Vinegar
- 1 tsp1 tsp1 tsp Toasted Sesame Oil
- 1 tsp1 tsp1 tsp Toasted Sesame Seeds
- 1 tsp1 tsp1 tsp Pure Maple Syrup, (optional)
- 1 pinch1 pinch1 pinch Maldon Sea Salt Flakes
to serve
- 1 cup1 cup1 cup Basmati Rice
- 1 bunch1 bunch1 bunch tenderstem broccoli
- 0.25 cup0.25 cup0.25 cup ginger pickles
- 1 bunch1 bunch1 bunch spring onion, sliced
- 1 Tbsp1 Tbsp1 Tbsp Toasted Sesame Seeds
- 1 Tbsp1 Tbsp1 Tbsp Chili Flakes, or chilli oil (optional)
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Marinate the tofu: Mix together the korma curry paste, soy sauce, sesame oil and maple syrup. Coat the tofu well and leave to marinate while you prepare the remaining ingredients.
- Make the sesame cucumber pickle: Combine the sliced cucumber with the rice vinegar, sesame oil, maple syrup, sesame seeds and a pinch of salt. Toss well and leave to lightly pickle while the rest of the dish cooks.
- Coat and cook the tofu: Preheat the oven to 190°C (fan 170°C). Mix together the desiccated coconut, cornflour, sesame seeds, curry powder, chilli flakes and salt. Press each piece of marinated tofu into the coating until evenly covered. Arrange on a lined baking tray, lightly spray with oil and bake for 20–25 minutes, turning halfway, until golden and crispy.
- Make the katsu curry sauce: Heat the oil in a saucepan over a medium heat. Cook the onion for 5–6 minutes until softened before adding the garlic and grated carrot. Cook for another 2 minutes. Stir in the curry powder and garam masala and cook for 1 minute until fragrant. Add the flour and mix to form a paste. Gradually whisk in the vegetable stock until smooth, then stir through the soy sauce and maple syrup. Simmer gently for 10–15 minutes until thickened. Season to taste with salt and pepper. Blend until smooth if you prefer a traditional silky katsu sauce.
- Cook the rice and broccoli: Cook the basmati rice according to the packet instructions. Steam or sauté the tenderstem broccoli until just tender.
- Assemble the bowls: Divide the rice between bowls and spoon over the katsu curry sauce. Top with the crispy tofu, broccoli, sesame cucumber pickle and a few ginger pickles. Finish with sliced spring onion, sesame seeds and a drizzle of crispy chilli oil, if using.
Notes
- Press the tofu for at least 20–30 minutes before marinating for the crispiest texture.
- Blending the curry sauce creates a smooth, authentic katsu-style finish.
- Air fry the tofu at 190°C for 15–18 minutes if preferred, shaking halfway through.
- Leftover curry sauce keeps well in the fridge for up to 3 days and is perfect for meal prep.
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About This Recipe
Show nutritional information
Entrées Other Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 1398 |
| Fat: | 477 g |
| Carbohydrates: | 101 g |
| Protein: | 71 g |
| Cholesterol: | 456 g |
| Sodium: | 37176 mg |
| Fiber: | 462 g |
| Sugars: | 63 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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