Tofu Katsu Curry Bowl
Crisp golden tofu, fluffy rice and a silky curry sauce make this tofu katsu curry bowl deeply comforting yet beautifully balanced. A quick red and green cabbage slaw adds freshness and crunch, while a scattering of spring onions and sesame seeds finishes the bowl with just the right amount of contrast. It is a brilliant vegan dinner that feels cosy, satisfying and full of texture.
Ingredients
For the crispy tofu
- 1 block (around 400g) firm tofu, pressed
- 3 tbsp cornflour
- ½ tsp sea salt
- ¼ tsp black pepper
- 2 to 3 tbsp neutral oil, for shallow frying
For the katsu curry sauce
- 1 tbsp neutral oil
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 tsp fresh ginger, grated
- 1 tbsp mild curry powder
- 1 tbsp plain flour
- 300ml vegetable stock
- 1 tbsp soy sauce
- 1 tbsp agave syrup
For the cabbage slaw
- 1 handful red cabbage, finely sliced
- 1 handful green cabbage, finely sliced
- 1 tsp rice vinegar or lime juice
- A pinch of salt
- A tiny drizzle of sesame oil
To serve
- Cooked rice
- Spring onions, finely sliced
- Sesame seeds
Method
- Cut the tofu into cubes. Place them in a bag with the cornflour, salt and pepper, then shake until evenly coated.
- Heat the oil in a frying pan over a medium heat. Shallow fry the tofu cubes until golden and crisp on all sides, then remove and set aside.
- To make the sauce, heat the oil in a saucepan and cook the onion gently for 5 to 6 minutes until softened.
- Add the garlic and ginger and cook for 30 seconds, then stir in the curry powder and flour.
- Gradually whisk in the vegetable stock until smooth, then add the soy sauce and agave syrup.
- Simmer gently for 8 to 10 minutes until the sauce thickens and turns silky. If you prefer it completely smooth, blend before serving.
- For the slaw, toss the red and green cabbage with the rice vinegar or lime juice, salt and sesame oil.
- Divide the rice between two bowls, add the cabbage slaw, arrange the crispy tofu on top, then spoon over the warm katsu sauce.
- Finish with sliced spring onions and a sprinkle of sesame seeds before serving.
Cook’s note: Shaking the tofu cubes in a bag with cornflour makes coating much quicker and less messy. It also helps create plenty of crisp edges without deep frying. This bowl is especially good when the tofu, rice and slaw are kept slightly separate, with the sauce spooned over just before serving.
Crispy Tofu Katsu Bites with Dipping Sauce
Looking for a clever way to use leftover sauce? These crispy tofu katsu bites turn the same golden tofu into an easy appetiser or sharing plate. As the leftover katsu dipping sauce cools, it thickens beautifully, making it perfect for dipping alongside cucumber and carrot sticks. It is simple, fresh and ideal for a relaxed drinks spread.
Ingredients
For the tofu bites
- 1 block (around 400g) firm tofu, pressed
- 3 tbsp cornflour
- ½ tsp sea salt
- ¼ tsp black pepper
- 2 to 3 tbsp neutral oil, for shallow frying
For the dipping sauce
- Leftover katsu curry sauce, cooled
To serve
- Carrot sticks
- Cucumber sticks
- Toothpicks or cocktail sticks
- Optional sesame seeds
Method
- Cut the tofu into cubes. Place in a bag with the cornflour, salt and pepper, then shake until evenly coated.
- Heat the oil in a frying pan over a medium heat and shallow fry the tofu cubes until crisp and golden all over.
- Let the leftover katsu sauce cool fully so it thickens into a richer dipping consistency.
- Arrange the tofu cubes on a serving platter with carrot and cucumber sticks alongside.
- Spoon the cooled sauce into a small bowl and place it in the centre of the platter.
- Add toothpicks or cocktail sticks for easy dipping and serve straight away.
Cook’s note: This is a brilliant way to turn the same ingredients into something new without extra effort. The cooled sauce becomes thicker and more dip-like, while the crisp tofu works beautifully with fresh, crunchy vegetables. It is a lovely appetiser for casual entertaining and easy to serve as part of a tapas-style spread.