---
title: Vegan tofu katsu curry
description: "Make the sauce for this tofu katsu curry recipe ahead of time so that all you have to do before dinner is breadcrumb the tofu and quickly fry it."
image: https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_tofu_katsu_52859_16x9.jpg
author: Justine Pattison
prep time: 30 minutes
cuisine: Japanese
servings: 2
course: Main course
source: https://www.bbc.co.uk/food/recipes/vegan_tofu_katsu_52859
cook time: 1 hour
diet: LowLactose, Vegan, Vegetarian
---

== Sauce ==

Heat @sunflower oil{2%tbsp} in a #saucepan{} and cook @onion{1}(finely chopped) for ~{5%minutes}, or until softened and lightly browned. Add @fresh root ginger{15g}(peeled and finely chopped) and @garlic{2%cloves}(sliced) and fry for a few seconds more.

Add @medium curry powder{1%tsp}, @ground turmeric{1/2%tsp}, and @ground star anise{1/2%tsp} and season with @flaked sea salt{} and @freshly ground black pepper{}. Cook for ~{1%minute}. Sprinkle over @plain flour{15g} and stir well. Gradually add @vegetable stock{275ml}(made with ½ cube), stirring constantly.

Add @tomato purée{2%tsp} and @soft light brown sugar{1%tsp} and bring to a simmer. Cook for ~{5%minutes}, stirring occasionally. Remove from the heat and blend with a stick blender until smooth. (If you don’t have a stick blender, cool for a few minutes and blend in a food processor.)

== Tofu ==

Cut @extra-firm tofu{280g}(well drained) into six even slices. Spread @cornflour{2%tbsp} over a small plate and sprinkle @panko breadcrumbs{40g} over another plate. Dust one of the tofu slices lightly in cornflour, then brush with @coconut yoghurt{25g}.

Turn the tofu in the breadcrumbs to coat on all sides, then transfer to a tray lined with baking paper. Repeat the process with the remaining tofu slices.

Pour @sunflower oil{6%tbsp} into a large frying pan and set over a medium heat. Using a palette knife, gently lower the tofu slices into the hot oil. Cook for ~{2-3%minutes} on each side, or until the breadcrumbs are crisp and golden-brown. You may need to do this in batches. Drain the tofu on kitchen paper.

Meanwhile, warm the sauce, adding a little extra water if needed. Divide @freshly cooked rice{} between two shallow bowls or plates and top with the tofu. Pour over a little of the sauce and serve the rest separately.