Crispy Tofu Katsu Curry With Sticky Rice & Seasonal Mixed Leaves In Sweet Miso Dressing

Total time18 min

Active time18 min

Cooking Timeline

Tap steps for details

⚡ Critical Path (3 steps)

These steps determine the minimum cooking time. Any delay here delays the entire recipe.

1Prepare and coat the tofu8m
2Fry and slice the tofu6m
3Plate and serve the dish4m

18m total • 3/6 critical

0 min

5 min

10 min

15 min

18 min

Boil kettle and prepare pans

Prep • 3 min • Start 0m • 2m slack

Prep

Cook the sushi rice

Cooking • 9 min • Start 3m • 2m slack

Cooking

Warm the katsu curry sauce

Cooking • 5 min • Start 3m • 6m slack

Cooking

⚡Critical stepPrepare and coat the tofu

Prep • 8 min • Start 0m

Prep

⚡Critical stepFry and slice the tofu

Cooking • 6 min • Start 8m

Cooking

⚡Critical stepPlate and serve the dish

Finishing • 4 min • Start 14m

Finishing

Nutrition Information

Calories733 kcal

Protein29.6g

Fat16.1g

Carbs108g

Fibre14g

Salt1.4g

Step-by-Step Instructions

Boil kettle and prepare pans
3 min
Boil your kettle and take out two saucepans and a frying pan.
Equipment: kettle, saucepan, frying pan
Cook the sushi rice
9 min
Place thesushi ricein a small saucepan and pour over 2.5 times its volume of hot water from the kettle. Bring to the boil, then reduce the heat to low, cover, and cook for 8-10 minutes, or until tender but still slightly al dente. Keep the lid on to let it steam once cooked.
Equipment: small saucepan, kettle
Warm the katsu curry sauce
5 min
Place your other saucepan over medium-low heat, add thekatsu curry sauce, and warm until piping hot.
Equipment: saucepan
Prepare and coat the tofu
8 min
Take out two large bowls. In one bowl, add thekatsu batter mixand measure out 40ml of plant milk (or 80ml for a 4-person portion). If you don’t have milk, water will work too. Slowly add the liquid, stirring until you have a thick batter. Season well with salt and pepper, and mix thoroughly until combined.In the second bowl, add thepanko breadcrumbsand season with salt and pepper. Cut thetofuinto four equal slices lengthwise, and pat each piece dry with kitchen towel. Coat the tofu in the batter, then dredge in the panko, pressing gently so all sides are evenly covered.
Equipment: large bowl, kitchen towel
Fry and slice the tofu
6 min
Add about 1 cm of neutral oil to the frying pan and place over medium-low heat. (You can use just a drizzle of oil if you prefer, but the tofu won’t get as crispy.) When the oil is hot enough to sizzle when a small amount of panko is dropped in, carefully place the coatedtofuin the pan. Turn as each side becomes golden and crispy, cooking for around 5 minutes in total. Remove and place on kitchen paper to drain any excess oil, then cut each piece into 2cm-thick slices.
Equipment: frying pan, kitchen paper
Plate and serve the dish
4 min
To serve, divide thesushi ricebetween serving bowls and spoon over thekatsu curry sauce. Top with thetofu katsuand serve alongside themixed leaf saladtossed inmiso vinaigrette. Enjoy!
Equipment: serving bowl