The only gluten is in the title

Tofu Katsu Curry

After learning how to make falafel burgers which you can find here: http://glutenstee.com/2017/03/10/falafel-burgers-tzatziki-sweet-potato-fries/, my friend Vicki also taught me how to make tofu katsu curry that tastes just like the one from Yo!Sushi. It is based on the one from Kat at https://vegansfordinner.wordpress.com/2016/01/23/tofu-katsu-curry/.

Having never cooked or eaten tofu I was amazed at how good it was, I was very sceptical but was blown away by how good it was. Tofu can be a little tricky to cook with, but is well worth it. The curry only takes 20-30 minutes to make so is perfect for a mid-week meal, it can be taken to work and eaten cold, and can be frozen for later use.

If you don’t want to use tofu, substitute in something else like chicken, pork or a vegetable. We also cooked some butternut squash to eat with it.

Ingredients

1 onion, chopped

5 garlic cloves, chopped

2 carrots, peeled and finely chopped

2 tablespoons gluten free plain flour

1 1/2 tablespoon medium curry powder

1/2 teaspoon garam masala

600ml vegetable stock

2 teaspoons white sugar

1 tablespoon tamari

1 teaspoon rice wine vinegar

A bay leaf

Tofu

Gluten free breadcrumbs

1 Egg-or if making it vegan an egg replacer

Sushi Rice

2 Spring Onions

Method

  1. Start off by preparing the tofu, you need to remove as much liquid as you can from the tofu and get it as dry as possible. Do this by sandwiching the tofu in a tofu press. Or sandwich it between two chopping boards with weights on top for an hour.
  2. Cook the sushi rice as per the instructions on the box.
  3. To make the curry, fry the onions and garlic for two minutes in a large saucepan.
  4. Add the carrots and fry on a low heat for 10 minutes until the carrots and onion are soft.
  5. Stir in the gluten free flour, curry powder and garam masala, coating the vegetables and fry for a further minute.
  6. In a jug make the 600ml of stock, for this we used Kallo stock cubes as they are vegan, you can get them from Holland and Barrett.
  7. Add the stock to the pan along with the sugar, tamari, rice wine vinegar and the bay leaf. Bring the curry to a boil then reduce and simmer until the sauce becomes thick, this may take up to 20 minutes, cover with a lid to speed this up.
  8. Whilst the curry is reducing prepare the tofu (meat or vegetable). Get three bowls and place egg/egg replacer in the first, gluten free flour in the second and gluten free breadcrumbs in the third. Cut the tofu into cubes, roll in the flour, then in the egg and finally through the breadcrumbs to coat them.
  9. Heat oil in a frying pan on a medium heat, once hot add the tofu and fry on all sides until golden brown.
  10. Then plate up, start off with the rice, add the tofu, cover with katsu curry and sprinkle on some spring onions!

Enjoy!

Stephen.

 



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