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Tofu Katsu Curry with Roast Potatoes & Pak Choi
Recreate this classic Japanese dish in the comfort of your own home. Simmer fluffy potatoes and carrots in a creamy curry sauce. Pak choi and baby spinach bring the greens. Crispy golden tofu for your protein. It's a warm hug in a bowl.
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 1 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 1 tbsp maple syrup (maple syrup(100%))
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 40g creamed coconut
- 40g baby spinach
- 2 spring onion
- 2 pak choi
- 2 carrot
- 1 tbsp cornflour
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 2 large potatoes
Nutritional Information
Calories: 691
Protein: 33g
Carbs: 73g
Fat: 29g
Ingredients
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 40g baby spinach (use half)
- 2 pak choi
- 2 large potatoes
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tbsp maple syrup (use half) (maple syrup(100%))
- 2 carrot
- 1 tbsp curry powder (use half) (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 280g tofu (use half) (Soya) (Tofu (Water, Soya Beans, Nigari))
- 2 spring onion
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tbsp cornflour (use half)
- 40g creamed coconut (use half)
Nutritional Information
Calories: 963
Protein: 41g
Carbs: 128g
Fat: 31g
Tofu Katsu Curry with Roast Potatoes & Pak Choi
Recreate this classic Japanese dish in the comfort of your own home. Simmer fluffy potatoes and carrots in a creamy curry sauce. Pak choi and baby spinach bring the greens. Crispy golden tofu for your protein. It's a warm hug in a bowl.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a baking tray with parchment paper
- Boil a half-full kettle
- Pull out a large frying pan, a large bowl, a sieve & a measuring jug
Roast the potatoes
- Dice the potatoes into 2cm chunks
- Place onto the lined baking tray and toss with 1/2 tsp oil and a pinch of salt and pepper
- Roast for 25-30 mins / air fryer 20-25 mins, until soft and golden
Sizzle the tofu
- Drain the tofu, pat dry with a paper towel and cut into 1cm chunks
- Place half the cornflour into the large bowl with a good pinch of salt. Add the tofu and toss until evenly coated
- Heat the large frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the tofu and cook for 6-8 mins, until golden. Remove from the pan and set aside
Prep time
- Thinly slice the carrots into 1/2cm half-moons. Trim and cut the pak choi into bite-sized pieces. Thinly slice the spring onions. Rinse the spinach
- Dissolve the remaining cornflour in the jug with 50ml cold water (25ml for 1 person), then add the creamed coconut, stock powder and 250ml boiling water (125ml for 1 person). Stir to dissolve
Make the katsu sauce
- Reheat the pan with 1/2 tsp oil on medium-high heat. Once hot, add the carrot and cook for 3-4 mins, until golden
- Add the ginger & garlic paste, curry powder and pak choi
- Cook for 2 mins, then add the stock mixture, tamari and maple syrup. Simmer for 3-4 mins, until the sauce thickens
Last bits & plate up
- In the final 5 mins of roasting / air fryer 3 mins, add the tofu to the potato tray to heat through
- Once the potatoes are cooked, add them to the katsu sauce. Add the spinach and simmer for a final 1-2 mins, until wilted. Add a splash of water if the sauce gets too thick
- Share the katsu curry between bowls, topped with the tofu. Scatter over the spring onion
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